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Instant Pot Creamy Chicken Enchilada Soup

Close-up of a white bowl filled with Instant Pot Creamy Chicken Enchilada Soup, topped with shredded cheese, chicken, and black beans.
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Make a rich and creamy chicken enchilada soup quickly using your Instant Pot. This recipe delivers classic Mexican-inspired flavors in one pot.

Ingredients

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  • 1.5 lbs boneless, skinless chicken breasts
  • 1 (10 oz) can red enchilada sauce
  • 4 cups chicken broth
  • 1 (15 oz) can black beans, rinsed and drained
  • 1 (10 oz) can diced tomatoes and green chilies (Rotel), undrained
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 oz cream cheese, cubed
  • 1/2 cup heavy cream or sour cream (optional, for extra creaminess)
  • 1 cup shredded Monterey Jack or Mexican blend cheese
  • Optional toppings: cilantro, avocado, tortilla strips

Instructions

  1. Place the chicken breasts, enchilada sauce, chicken broth, black beans, diced tomatoes with chilies, chopped onion, minced garlic, chili powder, cumin, oregano, salt, and pepper into the inner pot of your Instant Pot.
  2. Secure the lid and set the vent to sealing.
  3. Cook on Manual/Pressure Cook setting on High Pressure for 10 minutes.
  4. When the cooking time finishes, allow for a Natural Pressure Release (NPR) for 5 minutes, then carefully move the valve to venting to release any remaining pressure.
  5. Remove the chicken breasts and shred them using two forks. Return the shredded chicken to the pot.
  6. Set the Instant Pot to the Sauté function (Low or Normal). Stir in the cubed cream cheese until it melts completely into the soup base.
  7. Stir in the heavy cream or sour cream, if using. Let the soup simmer for 2-3 minutes until heated through and creamy.
  8. Stir in the shredded cheese until melted and the soup is smooth. Taste and adjust salt if needed.
  9. Serve hot with your preferred toppings.

Notes

  • For a thicker soup, you can mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir this slurry into the soup during the Sauté step before adding the cheese.
  • Shredding the chicken directly in the pot makes cleanup easier.
  • Use a good quality enchilada sauce for the best flavor base.

Nutrition

Find it online: https://afripaket.com/instant-pot-creamy-chicken-enchilada-soup/