Print

Best Kid-Friendly Instant Pot Chicken Enchilada Soup

Instant Pot Chicken Enchilada Soup - featured image
Print Recipe

A quick and easy Instant Pot chicken enchilada soup that’s creamy, smoky, and perfect for busy weeknights. Made with simple pantry ingredients, this kid-friendly soup comes together in under 30 minutes and is a guaranteed crowd-pleaser.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 pound boneless, skinless chicken breasts (about 2 medium breasts)
  • 4 cups low-sodium chicken broth
  • 1 can (15 ounces) red enchilada sauce (mild or medium)
  • 1 can (15 ounces) diced tomatoes with green chiles (like Rotel), undrained
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 cup frozen corn kernels
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika (optional)
  • Salt and black pepper, to taste
  • ½ cup sour cream (full-fat or Greek yogurt)
  • Juice of 1 lime
  • Shredded Mexican blend cheese (for serving)
  • Crushed tortilla chips (for serving)
  • Fresh cilantro, chopped (for serving)
  • Diced avocado (for serving)

Instructions

  1. Turn the Instant Pot to the ‘Sauté’ function and heat for about 1 minute. Add olive oil and diced onion. Cook for 3-4 minutes, stirring occasionally, until onion is soft and translucent. Add minced garlic and cook for 30 seconds until fragrant.
  2. Pour in chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Stir in enchilada sauce, diced tomatoes (with juices), cumin, chili powder, smoked paprika, and a pinch of salt and pepper.
  3. Nestle the chicken breasts into the liquid. Scoop out about half of the black beans and set aside; add the remaining beans to the pot.
  4. Close the lid and set the valve to ‘Sealing’. Press ‘Manual’ or ‘Pressure Cook’ and set timer for 12 minutes on high pressure. It will take about 8-10 minutes to come to pressure.
  5. When the timer beeps, carefully turn the valve to ‘Venting’ to quick release the pressure. Once the pin drops, open the lid.
  6. Transfer chicken to a cutting board and shred with two forks. Return shredded chicken to the pot.
  7. Take the reserved black beans and puree them with an immersion blender (or mash with a fork) until smooth. Stir the bean puree back into the soup.
  8. Stir in frozen corn and let the soup simmer on the ‘Sauté’ setting for 2-3 minutes until corn is heated through. Turn off the Instant Pot. Stir in sour cream and lime juice. Taste and adjust seasoning.
  9. Ladle soup into bowls and serve with desired toppings: shredded cheese, crushed tortilla chips, cilantro, and avocado.

Notes

For a thicker soup, reduce broth to 3 cups or blend the entire can of black beans. To avoid a ‘Burn’ warning, always deglaze the pot after sautéing. Let the soup rest for 5 minutes after adding sour cream and lime juice to allow flavors to meld. Leftovers keep in the refrigerator for up to 5 days and freeze well for up to 3 months.

Nutrition

Keywords: Instant Pot chicken enchilada soup, kid-friendly soup, easy enchilada soup, pressure cooker soup, chicken soup

Find it online: https://zestynora.com/best-kid-friendly-instant-pot-chicken-enchilada-soup/