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instant pot chicken enchilada soup featured

Instant Pot Chicken Enchilida Soup

Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Servings 6 servings


  • 1 large onion diced
  • 1 green bell pepper diced
  • 2 4 oz. cans green chiles
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1 tablespoon 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


  • 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. Stir until everything is well combined. 
  • Serve with crushed tortilla chips, cilantro, avocado, and a squeeze of fresh lime.