why make this recipe
Instant Pot Creamy Chicken Enchilada Soup is a quick and easy dish that combines delicious flavors with minimal effort. It’s perfect for busy weeknights or when you want to impress guests with a comforting meal. The Instant Pot allows you to cook everything in one pot, saving time on both preparation and cleanup. Plus, the creamy texture and savory spices make this soup a hearty favorite that everyone will enjoy!
how to make Instant Pot Creamy Chicken Enchilada Soup
Ingredients
- 1 lb chicken breast
- 1 can diced tomatoes
- 1 can black beans, drained
- 1 can corn, drained
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Directions
- Set the Instant Pot to ‘Sauté’ mode and add the chopped onion and garlic. Cook until softened.
- Add the chicken breast, diced tomatoes, black beans, corn, chicken broth, chili powder, cumin, salt, and pepper.
- Close the lid and set to ‘Pressure Cook’ for 10 minutes.
- Once done, release the pressure and remove the chicken. Shred the chicken and return it to the pot.
- Stir in the heavy cream and shredded cheese until melted and creamy.
- Serve topped with fresh cilantro.
how to serve Instant Pot Creamy Chicken Enchilada Soup
Serve the soup hot in bowls. You can add extra toppings like avocado slices, tortilla chips, or a sprinkle of lime juice for added zest. It pairs well with crusty bread or tortillas on the side. Enjoy it as a complete meal or as a starter for a larger dinner.
how to store Instant Pot Creamy Chicken Enchilada Soup
To store leftovers, let the soup cool completely, then transfer it to an airtight container. You can keep it in the refrigerator for up to 3 days or freeze it for up to 3 months. When ready to eat, simply reheat on the stove or in the microwave until warmed through.
tips to make Instant Pot Creamy Chicken Enchilada Soup
- Make sure to season your ingredients well with salt and pepper to enhance the flavors.
- If you prefer a thinner soup, you can add more chicken broth or water after the soup has cooked.
- For a bit of heat, consider adding diced jalapeños or a few dashes of hot sauce.
- Feel free to use rotisserie chicken instead of raw chicken breast for an even quicker meal.
variation
You can make this recipe vegetarian by substituting the chicken breast with additional black beans or lentils. You could also add vegetables like zucchini or bell peppers for more flavor and nutrition.
FAQs
1. Can I use frozen chicken breast?
Yes, you can use frozen chicken breast. Just add a few extra minutes to the cooking time.
2. Is this soup gluten-free?
Yes, all the ingredients in this recipe are gluten-free, making it a safe option for those with gluten sensitivities.
3. Can I use dairy-free alternatives?
Absolutely! You can replace the heavy cream with coconut milk or a non-dairy cream substitute, and use dairy-free cheese if desired.
Instant Pot Creamy Chicken Enchilada Soup
Ingredients
Main Ingredients
- 1 lb chicken breast Use frozen if preferred, just adjust cooking time.
- 1 can diced tomatoes
- 1 can black beans, drained
- 1 can corn, drained
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cups chicken broth Add more for a thinner soup.
- 1 cup heavy cream Use coconut milk for dairy-free option.
- 1 cup shredded cheese (cheddar or Mexican blend) Use dairy-free cheese if needed.
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste Season well.
- Fresh cilantro for garnish Optional topping.
Instructions
Preparation
- Set the Instant Pot to 'Sauté' mode and add the chopped onion and garlic. Cook until softened.
- Add the chicken breast, diced tomatoes, black beans, corn, chicken broth, chili powder, cumin, salt, and pepper.
- Close the lid and set to 'Pressure Cook' for 10 minutes.
- Once done, release the pressure and remove the chicken. Shred the chicken and return it to the pot.
- Stir in the heavy cream and shredded cheese until melted and creamy.
- Serve topped with fresh cilantro.