Quick and Easy Pressure Cooker Chicken Enchilada Soup
This quick and easy pressure cooker chicken enchilada soup is a pressure cooker version of the popular Tex-Mex slow cooker soup.
What’s great about this recipe is all you have to do is open a few cans, throw in a couple of boneless, skinless chicken breasts and in less than half an hour, you’ve got a homemade soup that tastes like it took hours to make.
Making Quick and Easy Chicken Enchilada Soup in an Instant Pot
You’ll find chicken enchilada soups on the menu at many restaurants. What makes it special are the toppings you add to dress it up.
In addition to topping the soup with cheese, sour cream, cilantro and avocado, I bought some fun tri-color tortilla strips at the store. I found a package tucked in the salad topping section. They were a bit of a splurge, but I knew they’d be fun in the pictures. Feel free to substitute crushed tortilla chips instead.
Quick and Easy Pressure Cooker Chicken Enchilada Soup
Ingredients
- 1 can (14.5 oz) chicken broth
- 1 can (28 oz) mild enchilada sauce
- 1 (14.5 oz) can diced tomatoes
- 1 can (4.5 oz) chopped mild green chiles
- 2 boneless, skinless chicken breasts
- 2 cans (15 oz) black beans, drained, rinsed
- 2 cups frozen corn
- Shredded Mexican cheese
- Chopped fresh cilantro
- Tortilla strips
- Sour Cream
- Diced avocado
Instructions
Add chicken broth, enchilada sauce, tomatoes, and chiles to pressure cooking pot. Stir to combine. Add chicken breasts to the pot. Lock lid in place, select High Pressure, 5 minutes cook time and press start.
When timer beeps, turn off pressure cooker, wait 10 minutes, then do a quick pressure release.
Remove chicken breasts from soup and dice or shred. Return chicken to soup and stir in black beans and corn.
If necessary, select Simmer and bring to a boil, stirring occasionally until beans and corn are heated.
Serve topped with cheese, cilantro, tortilla chips, sour cream, and avocado, if desired.
Can you use chicken legs with Bones
Hi Andy – you can, but I would increase the cook time to 9 minutes. Enjoy!
I made this last night, yes, on a hot summer evening. I had some of the ingredients on hand that I did not want to spoil. Oh my goodness, it was so good! Thank you for a great recipe. Very easy and so tasty! Will definitely be having this again.
Thanks Lavinia! I like soups all year round too.
Made this soup for the first time tonight, but not the last time !!!
It is delicious!! thank you so much for posting this recipe
That’s great – thanks Lori!
Can this soup be frozen and reheated?
Hi Alyse – yes, it freezes and reheats very well. Enjoy!
I made this soup, and it was delicious! Thank you for sharing your great recipe.
I liked it so much that I talked about it on my blog. Your Zuppa Toscana is on my list of things to try as well!
Thanks again. ~Stephanie
Can I use frozen chicken?
Hi Jill – yes, you can use frozen chicken without any changes.
Can I double this in my instapot? Or will it be too much liquid?
Hi Lynn – it would be too much liquid.
It’s very easy to make and the chicken comes out nice and tender. What a delicious dinner, especially will all the toppings you recommend!
Such a delicious and easy recipe. I made this tonight after an especially long day. Thank you for this Barbara!
I am getting ready to fix this chicken enchilada recipe; however, I just noticed it says cook the chicken 5 minutes on high pressure. Is this correct? I just want to make sure
Hi Jana – yes, 5 minutes is correct. It will take a while to heat up because there is so much liquid.