Cheesy Chicken Enchilada Soup
A rich, cheesy soup inspired by classic chicken enchiladas.Cooked effortlessly in the Instant Pot for maximum flavor and minimal cleanup.Creamy, spicy, and packed with chicken, beans, and corn.A comforting meal that’s ready in under 30 minutes.
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.