Instant Pot Cheesy Chicken Enchilada Soup is the perfect combination of Mexican comfort and modern convenience. This creamy, flavorful soup brings together tender chicken, bold enchilada sauce, melted cheese, and hearty beans in a single pot. Bursting with spice and texture, it’s the kind of meal that warms you from the inside out — ideal for weeknight dinners or cozy weekends.
Cheesy Chicken Enchilada Soup:
The Instant Pot makes preparation effortless, turning simple ingredients into a restaurant-worthy dish in just minutes. Each spoonful delivers a rich, cheesy, and slightly smoky flavor reminiscent of chicken enchiladas — but in comforting soup form.
History:
Enchiladas have a long history in Mexican cuisine, dating back to the Aztec era, when corn tortillas were filled with fish and topped with chili sauce. Over time, they evolved into the cheesy, saucy enchiladas we know today. This soup takes that traditional flavor and transforms it into a one-pot modern favorite, made simple with the Instant Pot’s pressure-cooking power.
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Cheesy Chicken Enchilada Soup
Ingredients
- 1 tbsp olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 lb boneless, skinless chicken breasts
- 2 cups chicken broth
- 1 can (15 oz) red enchilada sauce
- 1 can (14 oz) diced tomatoes with green chilies
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup frozen or canned corn
- 1 tsp chili powder
- ½ tsp cumin
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- ½ cup cream cheese, softened
Instructions
- Set the Instant Pot to sauté mode. Heat olive oil, add onion and garlic, and cook for 2–3 minutes.
- Add chicken, broth, enchilada sauce, tomatoes, beans, corn, chili powder, cumin, salt, and pepper.
- Close lid, set valve to sealing, and cook on high pressure for 10 minutes.
- Quick release the pressure and carefully remove the lid.
- Shred the cooked chicken using two forks.
- Stir in cream cheese and shredded cheddar until melted and creamy.
- Taste and adjust seasoning if needed.
- Serve hot with your favorite toppings.
Notes
- Use rotisserie chicken for an even faster version.
- Add more enchilada sauce for extra spice.
- Light cream cheese can be used for a lower-calorie option.
- The soup thickens as it cools — add broth if reheating.
- Garnish with tortilla chips for a satisfying crunch.