Instant Pot Chicken Enchilada Soup
Instant Pot Creamy Chicken Tortilla Soup is filling and hearty with all the classic flavors of chicken enchiladas in an easy to make soup.
Servings: 6 servings
Calories: 507kcal
Ingredients
- 1 large onion diced
- 1 green bell pepper diced
- 1 lb. boneless skinless chicken breast
- 2 4 oz. cans diced green chiles
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. salt
- 1 tbsp. cumin
- 1 cup frozen corn
- 1 15 oz. can black beans rinsed
- 1 15 oz. can tomato sauce
- 1 15 oz. can diced tomatoes
- 4 cups chicken broth 3 if you want a thicker soup
- 1 8 oz. package of cream cheese room temperature
- 1 cup finely shredded colby jack cheese
- tortilla chips, cilantro, lime wedges, avocado for serving
Instructions
- Turn Instant Pot on to the saute function. Saute onions and bell pepper, about 5 minutes. Add in spices and saute for 1 minute-- to bring out their flavors. Turn off saute function.
- Place whole chicken breasts on top, and add in both cans of green chilies, diced tomatoes, tomato sauce, black beans, corn, chicken stock, and salt.
- Turn on Instant Pot to High pressure for 8 minutes. When the time is up, allow to natural release.
- Once the pressure has been released, remove chicken from pot and shred with a fork (it should shred very easily). Place chicken back into the pot, along with softened cream cheese and shredded cheese. Stir until everything is well combined.
- Serve with crushed tortilla chips, cilantro, avocado, and a squeeze of fresh lime.
Nutrition
Calories: 507kcal