For the ultimate comfort dish, try our Instant Pot chicken enchilada soup! It's creamy, cheesy and the ultimate comfort food! Shredded chicken, black beans, sweet corn, bell peppers and tomatoes, cooked with warm spices and topped with fresh herbs. You will love this Instant Pot soup recipe!
Course Soup
Cuisine Tex Mex
Keyword Bell Pepper Recipes, Chicken Recipes, Chicken Soup, Instant Pot Mexican Recipes, Mexican Recipes, Soup Recipes
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Total Time 33 minutesminutes
Servings 4
Calories 685kcal
Author Irena Macri
Ingredients
2tablespoonolive oil
1medim onionchopped
1celery ribdiced
1medium carrotdiced
1large bell pepperdiced, green or red can be used
½teaspoonsalt
3garlic cloveschopped
2teaspooncumin powder
1teaspooncoriander seed powder
1teaspoononion powder
1teaspoonsmoked paprika
1teaspoondried oregano
1teaspoonchili flakes or ½ teaspoon powder, can be reduced
2chicken breastsmedium, cut into 3 pieces each
5cupschicken stock or broth
1candiced fire-roasted tomatoes 14-15 oz can, or regular tinned tomatoes
2tablespoontomato paste
1tsp sugar
After Cooking
1canblack beans15 oz, drained
1.5cupssweet cornfrozen, fresh or canned
5ozcream cheese150 grams
1cupgrated cheeseCheddar, Jack etc.
½cupcilantrochopped
1green onionchopped (scallion)
See notes for toppings below
Instructions
Turn the Instant Pot on and turn the Saute function on. Add olive oil, onions, celery, carrots and bell peppers and season with ½ teaspoon of salt. Stir and cook for 3-4 minutes to soften.
Add the garlic, all of the spices, oregano and chili and stir through for 20-30 seconds. Press Cancel to stop the Saute.
Add the chicken pieces and pour in the stock, stir by scraping the bottom of the pot.
Stir in the tomatoes, tomato paste and sugar.
Secure and lock the lid. Set to Pressure Cook for 5 minutes on HIGH. When the cooking time ends, turn off the pressure cooker. Allow the pressure to release naturally for 10 minutes, then finish with a quick pressure release.
Remove the chicken pieces from the soup and dice or shred the meat. Return the chicken to the soup in the cooking pot.
Stir in the black beans and corn. Select Saute and bring to a boil, stirring occasionally, until the beans and corn are heated through.
Add the cream cheese in chunks or cubes and stir through until melted. As soon as it starts melting, turn the Saute off. Finish by stirring in the cheese and once melted, stir in the fresh cilantro and half of the green onions. Then top with the remaining onions.
Serve in bowls topped with extra grated cheese, sliced or diced avocado, tortilla chips, and extra cilantro and green onions on top.
Notes
Toppings:Extra grated cheese1 avocado, diced or slicedSliced green jalapenoCilantroChopped green onionTortilla chips 1 x fresh lime, cut into wedgesDiced fresh tomatoes might look nice Sour cream