Instant Pot Creamy Chicken Enchilada Soup
A quick and easy creamy chicken enchilada soup made in the Instant Pot that's perfect for busy weeknights.
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.
Notes
Store leftovers in an airtight container for up to 3 days in the refrigerator or freeze for up to 3 months. Reheat on the stove or microwave.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 28gSaturated Fat: 15gSodium: 700mgFiber: 8gSugar: 5g
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