Instant Pot Creamy Enchilada Chicken Soup

This Instant Pot Creamy Enchilada Chicken Soup recipe is super speedy to make in an Instant Pot. 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.

Instant Pot Creamy 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 I bought an 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 ground beef enchiladas and these walking tacos and this tex-mex bean dip and this yummy, stick-to-your-ribs soup is added to the list. I've got a roundup of my best Cinco De Mayo recipes too.

ingredients & substitutions

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
• dried oregano
• cream cheese
• cannellini beans

expert tips

With just a few quick steps, chicken enchilada soup is ready.

• Set the Instant Pot to sauté 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 this recipe

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.

just one more thing

If you make this Instant Pot Chicken Enchilada Soup recipe, I'd love hearing from you. Please leave a comment and/or give a rating. And snap a photo to post to Instagram. I'll add the photos to my Insta stories as I love seeing all your creations.

Also check out my Facebook and Pinterest pages for lots of fabulous foodie stories and videos, cooking tips, and recipes.

Recipe

Instant Pot Creamy Green Enchilada Chicken Soup

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.

5 from 1 vote

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Servings: 8

Calories: 364kcal

Author: Amy Casey

Equipment

• Instant Pot

Ingredients 

1x2x3x

• 2 tablespoons extra virgin olive oil
• 1 large onion sliced, about 2 cups
• 4 garlic cloves chopped
• 1 medium jalapeno chopped
• 2 ½ 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
• ½ teaspoon dried oregano
• 1 15 ounce can cannellini beans, drained
• 8 ounces cream cheese
• Tortilla chips shredded cheddar cheese, sour cream, tomato salsa, cilantro

Cook ModePrevent your screen from going dark

Instructions

• Heat the Instant Pot to the sauté setting. Add the olive oil, onions, garlic, and jalapeno. Sauté 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.

Video

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.

Nutrition

Serving: 1½ cups | Calories: 364kcal | Carbohydrates: 15.2g | Protein: 40g | Fat: 15.9g | Saturated Fat: 6.8g | Cholesterol: 113mg | Sodium: 1125mg | Fiber: 4.4g | Sugar: 3g

Did you make this recipe?Tag @amycaseycooks on Instagram so we can all admire your work