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–+ servings
Instant pot chicken enchilada soup in white bowls topped with tortilla strips, cheese, jalapeños, cilantro, and lime

Instant Pot Chicken Enchilada Soup

40aprons.com/chicken-enchilada-soup/
Thick, cheesy Instant Pot chicken enchilada soup has a bold Tex-Mex flavor, velvety cream cheese broth, and masa harina that makes it taste exactly like an enchilada in soup form.
Prep 10 minutes
Cook 35 minutes
Total 45 minutes
Recipe Makes (Approximate): 6

Equipment

  • 6-quart Instant Pot
  • small mixing bowl
  • medium mixing bowl
  • ladle
  • whisk
  • chicken shredder (or two forks)
  • instant read thermometer

Ingredients

Spice Rub

Soup

  • 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 ((remaining divided amount))
  • 1 teaspoon garlic powder ((remaining divided amount))
  • ½ teaspoon kosher salt ((remaining divided amount))
  • 6 cups chicken broth
  • ½ cup masa harina
  • 4 ounces cream cheese, softened and cubed
  • 2 cups shredded cheddar cheese

Optional Toppings

  • extra shredded cheddar cheese
  • tortilla strips
  • fresh cilantro
  • sour cream

Instructions

  • In small bowl, combine 1 teaspoon ground cumin, 1 teaspoon garlic powder, 1 teaspoon chili powder, 1 teaspoon paprika, and ¼ teaspoon kosher salt. Rub spice mixture all over 1 pound boneless skinless chicken breasts until fully coated.
  • Set Instant Pot to Sauté mode. Add 2 tablespoons olive oil. Once hot, add ½ white onion, diced, with pinch of salt. Sauté 2–3 minutes until softened. Press Cancel.
  • Add seasoned chicken breasts to pot. Add 1 four-ounce can green chilis, 1 cup red enchilada sauce, 1 teaspoon ground cumin, 1 teaspoon garlic powder, ½ teaspoon kosher salt, and 6 cups chicken broth. Do not add masa harina.
  • Secure lid; set valve to Sealing. Cook on High Pressure for 12 minutes. Perform Quick Release when cycle finishes.
  • Remove chicken breasts and shred with chicken shredder or two forks. Set aside.
  • Ladle approximately 2 cups hot broth into medium bowl. Whisk in ½ cup masa harina until completely smooth. Pour slurry back into pot and stir well.
  • Set pot to Sauté mode. Add shredded chicken. Simmer 5–7 minutes, stirring frequently, until soup reaches desired thickness. Press Cancel.
  • Allow soup to drop slightly from active boil. Stir in 4 ounces cream cheese, softened and cubed, a few pieces at a time, until fully melted. Stir in 2 cups shredded cheddar cheese until melted and smooth. Taste; adjust salt as needed.
  • Ladle into bowls. Top with extra shredded cheddar, tortilla strips, cilantro, and sour cream as desired.

Recipe Notes

Masa Harina: Don't add before pressure cooking, as It will scorch on the bottom and trigger the burn warning. Always add it as a slurry after the pressure cook cycle.
Cheddar Cheese: Use freshly shredded cheddar rather than pre-shredded. Pre-shredded cheese contains anti-caking agents that can make the broth slightly grainy.
Cream Cheese: Make sure cream cheese is fully softened to room temperature and the soup is no longer at an active boil before adding. This prevents the dairy from breaking and going grainy.
Chicken Thighs: Can be substituted for chicken breasts for a richer, more tender result. Use same cook time; check for 175–180°F internal temperature when shredding.
Soup  is Thick: If soup is too thick, stir in extra chicken broth, ¼ cup at a time, until desired consistency is reached. The soup will continue to thicken as it cools.
Make it Gluten-Free: Verify that your enchilada sauce and chicken broth are certified gluten-free. All other ingredients are naturally gluten-free.
Storage: Refrigerate in airtight container up to 4 days. Reheat on stovetop over low heat with splash of chicken broth to loosen.

Nutrition Information (Approximate)

Calories: 423calProtein: 30gFat: 27gSaturated Fat: 12gTrans Fat: 0.01gCholesterol: 110mgSodium: 1912mgPotassium: 453mgTotal Carbs: 16gFiber: 2gSugar: 5gNet Carbs: 14gVitamin A: 1218IUVitamin C: 3mgCalcium: 322mgIron: 2mg
Recipe By: Cheryl Malik
https://40aprons.com/chicken-enchilada-soup/