You can never have too many soup recipes and this Instant Pot Chicken Enchilada Soup (stovetop and crock pot version below) will make your Top 10- guaranteed!
The wonderful part of this skinny recipe is you can use whatever color enchilada sauce, canned beans, bell peppers, or onions in this recipe.
For these photos I used red enchilada sauce, red bell pepper, red onion, black beans and a red hot pepper.
Apparently I was feeling spicy that day with all the “red”. 😉
However, I have added green enchilada sauce, green bell pepper, yellow onion, white navy beans, and pinto beans, and canned green chiles with much success.
Versatile recipes that allow for substitutions are the best, huh?
Instant Pot Chicken Enchilada Soup Ingredients
- 3 large chicken breasts, skinless & boneless
- 1 onion, diced
- 1 bell pepper, diced
- 4 cups chicken broth (LOVE Kettle & Fire bone broth in this soup! “HappiHomemade” saves you 20%)
- 10 oz enchilada sauce (red or green)
- 15 oz can diced petite tomatoes
- 15 oz can black beans, drained
- 15 oz can corn, drained or 2 cups frozen
- 4 oz can diced green chiles or 1 diced jalapeno
- 1 tsp garlic powder
- 1 tsp cumin powder
- 1 tsp sea salt
- 2 cups shredded cheese or plant based cheese
This gluten free soup also can be made in the crockpot or on the stovetop. So whichever is your preferred method of cooking will be a smashing success.
Stovetop:
Add all ingredients except shredded cheese to large pot. Simmer for 1 hour. Turn off heat. Remove chicken and shred. Add shredded chicken and cheese to the pot and stir to combine.
Crockpot:
Add all ingredients except shredded cheese to a slow cooker. Cook on low heat for 6-8 hours or high heat for 4-5 hours. Turn off heat. Remove chicken and shred. Add shredded chicken and cheese to the slow cooker and stir to combine.
When serving this Instant Pot Chicken Enchilada Soup, you will want to top it with crushed tortilla chips, additional shredded cheese, avocado, sour cream, and plain Greek yogurt.
Lastly, if you would like to make this soup dairy free, omit the shredded cheese or substitute plant based cheese in it’s place.
Happy eating!
Instant Pot Chicken Enchilada Soup
Equipment
- pressure cooker
Ingredients
- 3 large chicken breasts, skinless & boneless
- 1 onion, diced
- 1 bell pepper, diced
- 4 cups chicken broth
- 10 oz enchilada sauce (red or green)
- 15 oz can diced petite tomatoes
- 15 oz can black beans, drained
- 15 oz can corn, drained or 2 cups frozen
- 4 oz can diced green chiles or 1 diced jalapeno
- 1 tsp garlic powder
- 1 tsp cumin powder
- 1 tsp sea salt
- 2 cups shredded cheese or plant based cheese
Instructions
- Add all ingredients EXCEPT SHREDDED CHEESE to your pressure cooker (instant pot). Stir to combine ingredients.
- Place lid on pressure cooker and turn knob to sealing position.
- Set pressure cooker to manual mode at the highest pressure for 10 minutes. (The pressure cooker may take up to 15 minutes to come up to pressure before it starts cooking.)
- After the 10 minutes of cooking time, you can let the pressure cooker naturally release or after 5 minutes turn the knob to vent for a quick release.
- Remove chicken to a cutting board or plate and shred with the tines of 2 forks. Return shredded chicken to Instant Pot.
- Add 2 cups of shredded cheese and stir until melted.
- Serve immediately with tortilla chips, avocado, sour cream, and/or plain Greek yogurt.
- Add more cumin, garlic salt, or chili powder if the soup needs more flavor!
- Refrigerate or freeze the leftovers.
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Hi Sammi !
I would love to make your recipe. Sounds delicious with jalapeños !
Oh yes! Jalapenos work well in it. Thanks Esther! Enjoy this yummy recipe. 🙂