Quick and easy Mexican instant pot chicken enchilada soup recipe, made with simple ingredients. A 30 minute meal, loaded with beans, tomatoes, corn, chicken.
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!