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bowl of chicken enchilada soup with cheddar cheese

Instant Pot Creamy Green Enchilada Chicken Soup


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

Units Scale
  • 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

  1. 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.
  2. Add the chicken breasts, chicken stock, salsa verde, cumin, chili powder, and dried oregano. Stir.
  3. 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.
  4. After the cooking is complete, wait 10 minutes and then naturally release.
  5. Remove the lid.
  6. Remove the chicken and place on a cutting board. Shred the chicken with 2 forks.
  7. Add the beans and cream cheese. Stir until the cream cheese is melted.
  8. Place the chicken back in the Instant Pot.
  9. 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.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • 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