Quick and easy instant pot chicken enchilada soup recipe, made with simple ingredients. A 30 minute meal, loaded with black beans, tomatoes, corn, chicken, red enchilada sauce and lots of Mexican spices.
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I love this healthy soup, just as much as some of these other Mexican favorites: Mexican Shredded Chicken (One Pot) and Tomato Avocado Salad (One Bowl) or this Easy Chicken Tortilla Soup (One Pot). This is not a Chili's copycat, but it’s hearty, delicious comfort food that’s perfect for the cold Winter season.
Key ingredients
- Olive oil- Used for sauteing.
- Onion- Be sure they are finely chopped.
- Garlic- Freshly minced yields the best flavor.
- Chicken- Cut into small cubes.
- Chicken broth- Only use low sodium.
- Black beans- Rinse and drain before using.
- Red enchilada sauce- Buy in the can or make homemade.
- Vegetables- Fire roasted tomatoes, corn, diced green chilis.
- Seasonings and spices- Cumin, taco seasonings, paprika, salt, pepper
Variations
- Use shredded Rotisserie Chicken– Instead of using uncooked chicken, just mix in cooked at the end.
- Make it vegetarian– Use vegetable broth and stir-fried tofu instead of chicken.
- Try other meat- Such as Instant Pot Shredded Beef or sausage.
- Add in different seasonings- Like Italian seasoning for a different flavor profile.
- Make it spicy- Add red pepper flakes or chopped jalepenos.
- If you want to make this a creamy soup- Add in some cream cheese, half and half, or even full-fat coconut milk.
- Include pasta at the end- For a more filling soup. Use anything from egg noodles to bow tie noodles.
How to make Crockpot/ Slow cooker Chicken Enchilada Soup
- Saute- Onion, garlic, and chicken in oil.
- Mix in- The rest of the ingredients.
- Seal and cook- Then allow to vent at the end to finish cooking.
- Serve- In bowls with toppings.
What sides to serve with cheesy chicken enchilada soup?
I enjoy it as is, without any sides but these are some popular choices:
- Salad and Coleslaw– Keep it a very simple without any strong dressings or vinaigrettes because the soup already has very strong flavors.
- Cheese quesadillas– Kids love this side. Use a Mexican cheese blend. It’s similar to enjoying tomato soup with grilled cheese sandwiches.
- Grilled cheese sandwiches- Kids love this too!
- Jalapeno cornbread– Make it from scratch or just use a cornbread mix box and mix in 1 finely chopped jalapeno.
Soup Toppings
Add as many or as few of these, as you like:
- Shredded cheese– Cheddar or Mexican cheese blend are awesome!
- Sour cream– Use full fat for maximum flavor.
- Lemon- Cut small wedges and serve it in each bowl. Adds a little tanginess.
- Guacamole– Homemade or store-bought both work well. It also makes the soup creamy.
- Jalapeno slices– For a spicy kick.
- Fresh herbs– Such as roughly chopped cilantro, parsley, green onions
- Avocado– You an dice them into small pieces or slice them.
- Chips- Tortilla chips and corn chips are the classic choice and add a wonderful crunch.
- Finely chopped onions- Red onions taste the best.
Tips and Techniques
- Adjust the amount of spices– This can be done, based on your preference. Always check the flavors near the end and adjust accordingly.
- Use low sodium broth– This prevents the soup from becoming too salty.
- Drain and rinse black beans– This prevents the soup from getting a hideous brown color.
- This is a great soup to make with leftovers- Like this Instant Pot Shredded Chicken.
- Use a non-stick pot- To prevent sticking and burning to the bottom.
Recipe FAQs
This is not supposed to be a super thick and creamy soup. Cook uncovered over medium heat until liquid is reduced to your desired consistency or you can mix in some heavy cream and cream cheese. Add a dissolved mixture of cornstarch or flour, though this can make it "chalky." Another option is to add a can of this to your soup before you close the lid to cook but I personally don't really don't like it.
No, but it is similar in the flavor profile. This soup is more uses chicken, is thinner, and has more tomato flavor whereas the taco soup is thicker, made with beef, and has a strong taco flavor.
It can be. You can add cream, coconut milk, cream cheese, or half and half to make it more of a creamy soup, but it is only optional.
Storage
- Make ahead- This soup can be made in advance and kept in the fridge for up to 1 week. Warm it up before serving.
- Refrigerate- Place in a sealed container for up to 1 week.
- Freeze- Once the soup fully cools down, freeze it in an airtight freezer container for up to 1 month.
- Reheat- In the microwave or over the stovetop.
Other One Pot Soup Recipes
- Roasted Red Pepper Soup (One Pot)
- Chicken Vegetable Soup (One Pot)
- Easy Homemade Chicken Noodle Soup (One Pot)
- Easy Lentil Soup (One Pot)
- Italian Wedding Soup (One Pot)
Recipe
Instant Pot Chicken Enchilada Soup Recipe
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Ingredients
- 2 tablespoon Olive oil
- ½ cup Onion Finely chopped
- 2 cloves Garlic Finely minced
- 1 pound Chicken Cut into very small cubes
- 2 cups Chicken broth Low sodium
- 1 ¼ cup Red enchilada sauce
- 1 can Black beans 15 oz. cans, Rinsed and Drained
- 1 can Fire roasted tomatoes 14.5 oz. can
- 1 can Corn 15 oz. can, Drained
- 1 can Diced green chiles 4 oz. can
- 1 teaspoon Cumin
- 2 teaspoon Taco seasoning
- 1 teaspoon Paprika
- Salt To taste
- Pepper To taste
- ½ cup Heavy cream Or cream cheese, Optional
- Toppings Sour cream, Tortilla chips, Cilantro, Green onions, Avocado, Shredded cheese
Instructions
- Turn Instant pot to “Saute”mode and heat oil.
- Add onion, garlic, chicken and saute for about 3-4 minutes until chicken is no longer pink. Note: Instead of tiny chicken cubes, you can use a 1 pound whole chicken breast and then just shred it at the very end with 2 forks.
- Add broth, enchilada sauce, black beans, tomatoes, corn, green chiles, cumin, taco seasoning, paprika, salt, pepper and mix everything together.
- Put the lid on and turn up the the valve to “Sealing.” Select “Manual” mode and set the timer for 15 minutes.
- When the cook time is over, let the pressure release naturally for 10 minutes before turning the valve to “Venting.”
- Open the lid and mix in heavy cream or cream cheese to thicken the soup (Optional).
- Serve in bowls and garnish with toppings of your choice. Enjoy!
Notes
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days.
Nutrition
An automated tool is used to calculate the nutritional information. As such, I cannot guarantee the accuracy of the nutritional information provided for any recipe on this site.
Happy cooking everyone!
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