Description

This Instant Pot Chicken Enchilada Soup is full of irresistible flavors. Featuring tender chicken, a cheesy broth, and zesty spices, it’s the perfect option for a quick and satisfying meal.

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

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Instructions

Combine spices (1 tsp cumin, 1 tsp garlic powder, 1 tsp chili powder, 1 tsp paprika, ¼ tsp salt) in a bowl and rub on chicken breasts.
Set Instant Pot to Sauté, add olive oil, and sauté diced onion with a pinch of salt until softened, about 2–3 minutes. Press Cancel.
Add chicken, green chilis, red enchilada sauce, remaining spices, and chicken broth to the pot.
Secure the lid, ensure the valve is on Sealing, and cook on High Pressure for 12 minutes. Perform Quick Release when done.
Remove chicken and shred using forks. Set aside.
Ladle hot broth into a bowl, whisk in masa harina until smooth, and return it to the pot while stirring well.
Set pot to Sauté, add shredded chicken, and simmer for 5–7 minutes until desired thickness. Press Cancel.
Allow soup to cool slightly, then stir in cream cheese pieces until melted, followed by shredded cheddar cheese.
Ladle soup into bowls and top with extra cheddar, tortilla strips, cilantro, and sour cream.

Notes

Masa harina helps thicken the soup and adds a unique flavor. Adjust the amount based on desired thickness.
Feel free to customize with your favorite toppings for an enhanced flavor experience.
This soup can be stored in the refrigerator for up to 3 days and freezes well.

Nutrition

Serving Size: 1 cup
Calories: 410
Sugar: 3g
Sodium: 820mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 37g
Fiber: 3g
Protein: 22g
Cholesterol: 90mg