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–+ servings
Enchilada Soup in a bowl with spoon

The Best Instant Pot Chicken Enchilada Soup

Seems like everytime I create a recipe I say, "This is my favorite one of all!" But truly I do feel this is one of my best creations. Casa M Spice Co® makes it super easy to make! It's like enchiladas in a cup! So delicious, so creamy, so comforting!
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Prep Time 15 minutes
Cook Time 30 minutes
Instant Pot Come to Pressure Time 20 minutes
Total Time 1 hour 5 minutes
Course Soup/Stew
Cuisine American/Mexican
Servings 10 cups

Equipment

  • Instant Pot

Ingredients
  

  • 1/2 onion, finely chopped yellow, white, or sweet
  • 4 cloves garlic minced
  • 2 tablespoon olive oil or use olive oil spray
  • 2 teaspoons Casa M Chain Reaction Spice - original
  • 1 1/2 teaspoons cumin
  • 2 cups Homemade Parmesan Chicken Broth or use regular chicken broth
  • 1 15 oz can black beans, rinsed and drained
  • 1 15 oz can corn, drained
  • 1 chiles in adobo sauce - take out 1 or 2, chop finely or use food processor optional - this does add a lot of spice
  • 15 oz tomato sauce
  • 1 small can green chiles
  • 1 8 oz can petite diced tomatoes (or use 1 cup fresh cherry tomatoes, chopped)
  • 3 chicken breasts or thighs, or about 20 oz of cooked chicken -or use the deboned chicken if you made the Parmesan Chicken Broth - definitely best taste!
  • 1 can refried beans (fat free is ok)
  • 8 oz light cream cheese - chop into 8-10 cubes (optional - but makes it very creamy)
  • 1-2 pinches salt and pepper to taste

Garnishes (optional)

  • finely chopped cilantro
  • chopped avocado
  • shredded cheddar cheese or cotija cheese
  • tortilla chips or torn tortillas

Instructions
 

  • Press saúte on the Instant Pot. Add oil.
  • Add onions and cook for about 5 minutes until softened.
  • Add garlic, Casa M Chain Reaction. Saúte for at least a minute to open up the spices. Do not let the garlic burn. Turn off Instant Pot.
  • Add chicken broth, black beans, corn, chiles from adobo sauce (just the chiles), tomato sauce, green chiles, tomatoes and chicken.
  • Cover Instant Pot with lid and pressure cook 30 minutes. Allow to natural release for 10 minutes. Release pressure.
  • If you used chicken breasts or thighs, pull out chicken and shred. Add back into pot. If you used deboned chicken from the broth, no need to shred.
  • Stir in refried beans and cream cheese chunks. Stir until cream cheese is melted.
  • Serve with optional garnishes.
  • This soup freezes very well in 1 cup Souper Cubes. Transfer later to vacuum sealed bags to keep soup in freezer longer.
Keyword Instant Pot
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