Instant Pot Chicken Enchilada Soup

Name: Instant Pot Chicken Enchilada Soup
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 8 servings
Cuisine: Mexican,Tex-Mex
Ingredients: 1 tablespoon extra-virgin olive oil; 1 onion, chopped; 3 cloves garlic, minced; 1 jalapeño pepper, seeds removed, minced; 1 pound boneless chicken breasts, thighs, or a combination; 3 cups chicken stock, unsalted or low sodium; 1 (10-ounce) can enchilada sauce; 1 (14 1/2-ounce) can diced tomatoes; 1 1/2 cups corn, frozen; 1 (15 1/2-ounce) can black beans, drained and rinsed; 1 tablespoon chili powder; 1 1/2 teaspoons ground cumin; 1 teaspoon oregano, dried; Mexican or regular; 1/2 teaspoon freshly ground black pepper; Kosher salt, to taste; 6 to 8 tablespoons vegetable oil, for frying the tortilla strips; 4 corn tortillas; Shredded cheese, optional, for garnish; Sour cream, optional, for garnish; Avocado, optional, for garnish; Cilantro, optional, for garnish

An Instant Pot chicken enchilada soup provides a quick and adaptable meal that can be prepared mild or spicy.

⭐ 4.2 (14 reviews) Prep: 20 minCook: 10 minTotal: 30 minYields: 8 servings

Category Tags:

Dinner Lunch Soup

Cuisine Tags:

Mexican Tex-Mex

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Ingredients

1 tablespoon extra-virgin olive oil
1 onion, chopped
3 cloves garlic, minced
1 jalapeño pepper, seeds removed, minced
1 pound boneless chicken breasts, thighs, or a combination
3 cups chicken stock, unsalted or low sodium
1 (10-ounce) can enchilada sauce
1 (14 1/2-ounce) can diced tomatoes
1 1/2 cups corn, frozen
1 (15 1/2-ounce) can black beans, drained and rinsed
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
1 teaspoon oregano, dried; Mexican or regular
1/2 teaspoon freshly ground black pepper
Kosher salt, to taste
6 to 8 tablespoons vegetable oil, for frying the tortilla strips
4 corn tortillas
Shredded cheese, optional, for garnish
Sour cream, optional, for garnish
Avocado, optional, for garnish
Cilantro, optional, for garnish

Instructions

Using the Instant Pot's sauté function, heat oil, then cook onions for 3-4 minutes until softened, followed by garlic and jalapeño for 1 minute.
Add chicken, chicken stock, enchilada sauce, tomatoes, corn, drained beans, chili powder, cumin, oregano, pepper, and 1/2 teaspoon salt; stir well.
Secure the Instant Pot lid, set to high pressure, and cook for 10 minutes. Allow 15 minutes of natural pressure release, then manually release any remaining pressure.
While the soup cooks, heat 1/2 inch of oil in a skillet. Cut tortillas into strips, then fry in batches for 1-2 minutes until crisp; drain on paper towels and salt lightly.
Ladle the finished soup into bowls and top with fried tortilla strips and desired garnishes.

Nutritional Info (per serving)

Calories: 429 kcal

Carbohydrate: 31 g

Cholesterol: 58 mg

Fiber: 8 g

Protein: 23 g

Saturated Fat: 5 g

Sodium: 580 mg

Sugar: 4 g

Fat: 25 g

Unsaturated Fat: 0 g