This Instant Pot Creamy Green Enchilada Chicken Soup recipe is super speedy to make. It’s cozy and full of Mexican flavors. Grab some chicken breasts, chicken stock, onions, warm Mexican spices, jalapenos, a jar of salsa verde, cream cheese and beans. In about an hour, the most scrumptious soup you ever tasted will be ready to eat.
>>Scroll down for my step by step video<<
Instant Pot Creamy Green Enchilada Chicken Soup. The warmest, coziest, and easiest to make soup ever! I was a fan of my slow cooker. It was my silent kitchen helper on busy days and evenings. Then along came my Instant Pot. And my whole world changed. Along with so many of you, I’m a big fan of the all-in-one-cooker.
I began experimenting with my new Instant Pot about 6 months ago. One of my first recipes in the miracle pot was this creamy soup version of chicken enchiladas. Our family loves Mexican inspired recipes like these enchiladas and these walking tacos and this tex-mex bean dip and this yummy, stick-to-your-ribs soup is added to the list.
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the ingredients for Instant Pot chicken enchilada soup
With all the ingredients assembled, this chicken enchilada soup recipe comes together lickety split.
- yellow onion
- garlic
- jalapeno
- boneless, skinless chicken breasts
- reduced sodium chicken stock
- salsa verde – use mild, medium or hot
- cumin, chili powder, smoked paprika, oregano
- cream cheese
- cannellini beans
chef cooking tips for Instant Pot chicken enchilada soup
With just a few quick steps, chicken enchilada soup is ready.
- Set the Instant Pot to saute to cook the onion, garlic, and jalapeno.
- Add the boneless skinless chicken breasts (they are added whole!), stock, salsa verde and spices and cook on high pressure for only 24 minutes.
- Let the pressure release naturally for 10 minutes.
- Then the magic happens! You will not believe how easy and beautifully the chicken shreds. Just pull it apart with 2 forks.
- Stir the cream cheese, beans and shredded chicken into the soup and viola! Dinner is ready.
what to serve with chicken enchilada soup ~ baked tortilla chips
Sure you can munch on a few premade tortilla chips with this ultra cozy and creamy soup. But let’s make some homemade tortilla chips in about 10 minutes. They are delicious with this chicken enchilada soup recipe.
- I always have a few extra flour or corn tortillas on hand. Spray the tortillas with cooking spray, sprinkle with kosher salt and cut into wedges.
- Place on a baking sheet.
- Bake in a preheated 400 degree F oven for 5 minutes.
- Flip the chips and cook another 3 to 5 minutes.
- Watch them closely so them don’t get too brown. You want the chips to be a light golden brown.
Top the delicious, cozy and creamy soup with the homemade tortilla chips, shredded cheddar cheese, sour cream, tomato salsa, and cilantro.
If you make this delicious and easy chicken enchilada soup recipe, I’d love hearing from you all. Be sure to leave a comment and/or give this recipe a rating ~ I do my best to reply to all your comments. And snap a photo to post to Instagram. I’ll add the photos to my Insta stories as I love seeing all your creations.
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Instant Pot Creamy Green Enchilada Chicken Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 1x
Description
This Instant Pot Creamy Green Enchilada Chicken Soup recipe is super speedy to make. It’s cozy and full of Mexican flavors. Grab some chicken breasts, chicken stock, onions, warm Mexican spices, jalapenos, a jar of salsa verde, cream cheese and beans. In about an hour, the most scrumptious soup you ever tasted will be ready to eat.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large onion, sliced, about 2 cups
- 4 garlic cloves, chopped
- 1 medium jalapeno, chopped
- 2 1/2 pounds boneless, skinless chicken breasts
- 6 cups of reduced sodium chicken stock
- 1 (16 ounce) jar salsa verde
- 1 tablespoon cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1 (15 ounce) can cannellini beans, drained
- 8 ounces cream cheese
- Tortilla chips, shredded cheddar cheese, sour cream, tomato salsa, cilantro
Instructions
- Heat the Instant Pot to the saute setting. Add the olive oil, onions, garlic, and jalapeno. Saute until the vegetables are softened, about 5 minutes.
- Add the chicken breasts, chicken stock, salsa verde, cumin, chili powder, and dried oregano. Stir.
- Cover the Instant Pot and secure the lid. Make sure the valve is set to the sealed position. Follow the manufacturers directions and set to pressure cook on high for 24 minutes.
- After the cooking is complete, wait 10 minutes and then naturally release.
- Remove the lid.
- Remove the chicken and place on a cutting board. Shred the chicken with 2 forks.
- Add the beans and cream cheese. Stir until the cream cheese is melted.
- Place the chicken back in the Instant Pot.
- Serve in bowls topped with shredded cheddar cheese, sour cream, tomato salsa, tortilla chips, and cilantro.
Notes
Try making homemade tortilla chips ~
- Spray the tortillas with cooking spray, sprinkle with kosher salt and cut into wedges.Place on a baking sheet.
- Bake in a preheated 400 degree F oven for 5 minutes.
- Flip the chips and cook another 3 to 5 minutes.
- Watch them closely so them don’t get too brown. You want the chips to be a light golden brown.
- Category: entree
- Method: Instant Pot
- Cuisine: Mexican
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 364
- Sugar: 3 g
- Sodium: 1125 mg
- Fat: 15.9 g
- Saturated Fat: 6.8 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 15.2 g
- Fiber: 4.4 g
- Protein: 40 g
- Cholesterol: 113 g
Keywords: chicken enchilada soup, Instant Pot chicken enchilada soup, easy enchilada soup
This looks perfect to warm you up on a dreary spring day! Can’t wait to try it!!
You are so right! And it is so easy to make. Can’t wait to hear how you like the recipe. Thanks for stopping by my blog 🙂