Instant Pot Creamy Green Enchilada Chicken Soup Recipe

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This Instant Pot Creamy Green Enchilada Chicken Soup 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.

The warmest, coziest and easiest to make soup ever. Instant Pot Creamy Green Enchilada Chicken Soup. I used to be 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.

the ingredients for Instant Pot chicken enchilada soup

With all the ingredients assembled, chicken enchilada soup comes together lickety split.

• Chopped yellow onion
• Minced garlic
• Chopped jalapeno
• Boneless, skinless chicken breasts
• Reduced sodium chicken stock
• A jar of 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.

Top the delicious, cozy and creamy soup with homemade tortilla chips (see my recipe below), shredded cheddar cheese, sour cream, tomato salsa, and cilantro.

how to make quick 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.

• 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.

If you make this delicious and easy soup, 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.

my videos – let’s get cooking

Also, if you make this chicken enchilada soup recipe, I 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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