Description

This Instant Pot Chicken Enchilada Soup brings together irresistible flavors and simple prep, featuring chicken, enchilada sauce, and cheddar cheese for a comforting, quick dinner that everyone will love.

Ingredients

Scale

1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon paprika
¼ teaspoon kosher salt
1 pound boneless skinless chicken breasts
½ white onion, diced
2 tablespoons olive oil
1 four-ounce can green chilis
1 cup red enchilada sauce
1 teaspoon ground cumin
1 teaspoon garlic powder
½ teaspoon kosher salt
6 cups chicken broth
½ cup masa harina
4 ounces cream cheese, softened and cubed
2 cups shredded cheddar cheese
extra shredded cheddar cheese
tortilla strips
fresh cilantro
sour cream

Cook Mode Prevent your screen from going dark

Instructions

In a small bowl, mix 1 teaspoon ground cumin, 1 teaspoon garlic powder, 1 teaspoon chili powder, 1 teaspoon paprika, and ¼ teaspoon kosher salt. Rub the spice mix over the chicken breasts.
Set the Instant Pot to Sauté mode. Heat 2 tablespoons of olive oil, then add the diced onion with a pinch of salt. Sauté for 2-3 minutes until soft, then press Cancel.
Add the seasoned chicken, green chilis, red enchilada sauce, remaining ground cumin, garlic powder, kosher salt, and chicken broth to the pot. Do not add masa harina yet.
Secure the lid and set the valve to Sealing. Cook on High Pressure for 12 minutes. Perform Quick Release once done.
Remove the chicken breasts and shred them with forks or a shredder. Set aside.
In a medium bowl, take about 2 cups of hot broth and whisk in the masa harina until smooth. Pour the mixture back into the pot and stir everything together.
Switch to Sauté mode again. Add the shredded chicken and let it simmer for 5-7 minutes until the soup thickens to your liking. Press Cancel.
Allow the soup to cool slightly from boiling. Stir in the cream cheese a few pieces at a time until melted, then mix in the shredded cheddar until smooth. Adjust salt if needed.
Serve the soup in bowls, garnished with extra cheddar, tortilla strips, cilantro, and sour cream as desired.

Notes

For extra flavor, let the spices marinate on the chicken for a few minutes before cooking.
Adjust the thickness of the soup by varying the amount of masa harina you add.
Feel free to add beans or corn for additional ingredients.

Nutrition

Serving Size: 1 cup
Calories: 350
Sugar: 2g
Sodium: 800mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 3g
Protein: 25g
Cholesterol: 70mg