This Chicken Enchilada Soup is a colorful and comforting Mexican-spiced meal filled with tender chicken, beans, and corn swimming in a thick, velvety, tomato-based broth. It's a quick and easy Instant Pot soup recipe finished with crunchy, creamy toppings. Enjoy this one-pot meal any night of the week in just 35 minutes!
Want to save this recipe?
We'll email this post to you, so you can come back to it later!
Jump to:
Every time I venture out to Chili's, chicken enchilada soup is my first choice. My mouth waters as I see the server carry over a piping hot crock of soup filled to the brim with shredded chicken and veggies. (true story:))
This inspired me to make enchilada soup at home, a bit lighter than the restaurant version. And, in a fraction of the time with my trusty Instant Pot, of course. And one special trick simmers the soup to thick and creamy goodness every time! 🙂
Why We Love This Recipe
This creamy, homemade chicken enchilada soup has the same slow-cooked flavors as the restaurant version and is ready in 35 minutes. It's a real crowd-pleaser because:
- One simple technique (hello, tortilla chips!) creates a thick, velvety texture.
- It's packed with chicken, beans, and vegetables for a complete one-pot meal!
- The Instant Pot allows you to get the soup on the table in 35 minutes, most of which is hands-off time!
- It's a wonderful make-ahead recipe as leftovers are even better the next day (deeper flavors).
- It is freezer-friendly, kid-friendly and mom-approved!
Another enchilada favorite: Green Enchiladas Chicken (Verde)
Ingredients - Notes & Substitutions
Here's what we need to make this delicious enchilada soup:
Aromatics: Peppers, onion, and celery provide flavor and add an extra dose of veggies to make it a complete meal.
Enchilada Sauce: Any 14-16 oz jar (about 1.5 cups) of your favorite brand will work - mild, medium, or hot. I buy medium spicy sauce from Trader Joe's or Whole Foods.
Beans: My family prefers black beans, but pinto and kidney beans work just as well in this recipe. Just rinse and drain before using. If you like to cook them from scratch, here's an easy recipe for dried black beans.
Chicken: I use 1 pound of boneless skinless chicken breasts, which I shred after pressure cooking. Boneless chicken thighs work just as well (trim the excess fat). Alternatively, use 2 cups cooked (rotisserie/grilled/poached) chicken, shredded or cubed into bite-size pieces, and add at the end of cooking.
Tortilla Chips: This is the secret ingredient! I use crushed tortilla chips to add body and flavor to this enchilada soup. I grind them in the food processor to get a fine texture.
Cheese: Whenever using cheese for melting, freshly grated is always best. The pre-shredded cheese has a cornstarch coating on it that doesn't melt as well. But if pre-shredded makes your life easier, go for it.
Toppings: Our favorites include lime wedges (for squeezing), cilantro, tortilla strips, diced avocado, sour cream, and more cheese! Fresh sliced jalapenos add a nice kick at the very end (a must for my hubby!).
Cooking Tip: For restaurant-style chicken enchilada soup, use ¼ cup masa harina dissolved in 2-3 tablespoons of water instead of crushed tortilla chips. Add while stirring and simmer the soup for a few minutes to cook off the raw flavor.
How to Make Chicken Enchilada Soup
Here are the step-by-step instructions for this incredibly flavorful chicken enchilada soup recipe, which is mostly hands-free thanks to the electric pressure cooker. As the soup simmers away, I like to prep my finishing touches and toppings.
1. Saute and Pressure Cook
- Turn on saute mode and preheat the cooker. Add oil, chopped onion, peppers, celery, and garlic, and saute for 2-3 minutes, until veggies soften a bit (Pic 1).
- Add salt, chili powder and stir. Saute for one minute. Add tomato, enchilada sauce, beans and corn and stir (Pic 2).
- Next, add water. Give it a good stir (Pic 3).
- Add the chicken breast and push them under the liquid. If using cooked chicken, wait for later. Cancel saute and close the lid. Pressure cook for 8 minutes at high pressure, sealing mode. Adjust the cook time to 10 minutes if chicken breast are thicker than 1-inch (Pics 4).
2. Finish & Serve
- Let the pressure release naturally for 5 minutes, then follow the quick-release instructions of your cooker. Open the lid after the pin drops. Remove chicken breast and cool for 5 minutes (Pic 5).
- Turn on Saute. Stir in ground tortilla chips and sour cream (Pic 6).
- When the soup starts bubbling again, stir in shredded cheese and keep stirring until it melts (about 30 seconds). Check for seasoning and adjust (Pic 7).
- Using two forks, shred the chicken or cut it into bite-size pieces. Add it back to the soup (Pic 8). Serve warm with your favorite toppings!
Serving Suggestions
Serve this with a fresh, flavorful Mexican toppings bar for a real fiesta! My family loves lime wedges, cilantro, tortilla strips, avocado cubes, sour cream, cheese, and jalapeno.
If I have the time, I'll make a batch of guacamole and serve it alongside chips and salsa.
How to Store & Freeze
The soup keeps well stored in an airtight container in the fridge for up to 5 days. Just like all soup recipes, the flavors get better as they sit since the ingredients have time to marry.
To reheat, place the entire contents of the soup in a large saucepan, cover slightly and place over medium heat. Stir occasionally until hot and bubbly. Alternatively, you can heat it in individual microwave-safe bowls in 30-second increments until it warms through.
For longer storage, freeze in an airtight container for up to 1 month. Thaw overnight in the refrigerator and follow the same reheating instructions above.
Recipe Tips & Notes
- Celery is optional but recommended, for more flavor, greens and nutrition.Try not to skip it!
- Use store-bought or homemade enchilada sauce. Purchase one 14-16 oz jar of your favorite mild, medium or hot enchilada sauce.
- Use any variety of canned beans. Black beans, pinto and kidney, all work just as well. Alternatively, cook them from scratch, using this easy recipe for dried black beans.
- Use water or low-sodium chicken broth. I prefer water as it helps to control the salt. If using chicken broth, use low-sodium and decrease the salt to ½ teaspoon. Adjust to taste after pressure cooking.
- Add boneless, skinless chicken breasts or thighs, and shred after pressure cooking. Or add 2 cups cooked chicken (rotisserie/grilled/poached) at the end, shredded or cubed into bite-size pieces.
- Thicken the soup to velvety goodness. I grind tortilla chips in the food processor to get a fine texture. Alternatively, use ¼ cup masa harina dissolved in 2-3 tablespoons of water. Add while stirring and simmer the soup for a few minutes to cook off the raw taste.
- Purchase block cheese and grate at home. For best flavors, shred a whole block of any Mexican-style cheese. If short on time, use pre-shredded cheese.
- Create a fiesta toppings bar! Personalize the toppings based on what you like. Our favorites include lime wedges, cilantro, tortilla strips, avocado, sour cream, extra cheese and jalapeno.
- Store in the fridge or freeze for meal prep. Leftovers will keep in an airtight container for up to 5 days. Store in the freezer for up to 1 month and thaw overnight in the fridge.
Frequently Asked Questions
Although the ingredients are very similar, Chicken Tortilla Soup is a broth-based chicken soup that is thinner and lighter than Chicken Enchilada Soup because it doesn't include enchilada sauce or a thickener.
The secret - ground tortilla chips! They add body and a unique corn flavor. For even more authenticity, use ¼ cup masa harina (corn flour) dissolved in 2-3 tablespoons water and simmered for a few minutes to rid of its raw flour flavor.
More Soup Recipes
These recipes are part of the SOUP Recipes collection:
More Mexican-Inspired Dishes
These recipes are part of the Tex-Mex Recipes collection:
📖 Recipe
Chicken Enchilada Soup
Want to save this recipe?
We'll email this post to you, so you can come back to it later!
Equipment
Ingredients
Pressure Cook
- 2 tablespoons olive oil or avocado oil
- 1 cup onion, chopped white or red (1 medium onion)
- 1 cup bell pepper, chopped 1 bell pepper - any color
- 1 cup celery, chopped (2 ribs) optional - see notes
- 1 teaspoon minced garlic (2-3 cloves)
- 1½ teaspoon salt adjust to taste after pressure cooking
- 1 tablespoon Mexican chili powder
- 15 oz canned fire roasted tomatoes (1½ cups)
- 15 oz enchilada sauce (1½ cups - homemade or store-bought - see notes)
- 1½ cups cooked black beans 1 (15 oz.) can, rinsed and drained - or homemade - see notes
- ½ cup frozen corn or fresh
- 2 cups water see notes if using broth
- 1 pound chicken breast (whole) or thighs - or 2 cups cooked chicken - see notes
For Finishing
- 1 cup tortilla chips ground, see notes (about 15-20 chips)
- 2-3 tablespoons sour cream add to taste
- 1 cup shredded cheddar cheese or Mexican blend
Toppings (pick your favorite)
- 1 lime cut into wedges add to taste in bowls
- ½ cup cilantro, chopped add to taste in bowls
- tortilla strips
- chopped avocado
- sour cream
- more shredded cheese
- chopped jalapeno
Instructions
Saute Aromatics, Add Soup Ingredients & Pressure Cook
- Preheat the cooker by selecting Saute. When hot, add oil, chopped onion, peppers, celery and garlic. Saute 2-3 minutes, until veggies soften a bit.
- Add salt, chili powder and stir. Saute for one minute. Add tomato, enchilada sauce, beans and corn and stir.
- Next, add water. Give it a good stir.
- Add the chicken breast and push them under the liquid. If using cooked chicken, wait for later. Cancel saute and close the lid. Pressure cook for 8 minutes at high pressure, sealing mode. If chicken breast are thicker than 1-inch, adjust cook time to 10 minutes.
Finish & Serve
- Wait 5 minutes for natural pressure release, then follow the quick release instructions of your cooker. Open the lid when the pin drops. Remove chicken breast and cool for 5 minutes.
- Turn on Saute. Stir in ground tortilla chips and sour cream.
- When the soup is bubbling again, stir in shredded cheese and keep stirring till it melts (about 30 seconds). Check for seasoning and adjust.
- Using two forks, shred the chicken or cut into bite size pieces. Add it back to the soup.
- Serve warm with your favorite toppings, including lime, cilantro, tortilla strips, avocado cubes, sour cream, more cheese and jalapeno.
Video
Notes
- Celery is optional but recommended. This provides more flavor, greens, nutrition and veggies, and really enhances the soup's body. Try not to skip it!
- Use store-bought or homemade enchilada sauce. Purchase one 14-16 oz jar of your favorite mild, medium or hot enchilada sauce. Alternatively, homemade sauce is a great option.
- Use any variety of canned beans. My family prefers black beans, but pinto and kidney work just as well. Purchase one 15-oz can, then rinse and drain before using. If you like to cook them from scratch, here's an easy recipe for dried black beans.
- Use water or low-sodium chicken broth. I prefer the clean flavor of water as it helps to control the salt. If you'd prefer to use chicken broth, make sure it is low-sodium and decrease the salt to ½ teaspoon. Adjust to taste after pressure cooking.
- Purchase boneless, skinless chicken breasts or add in cooked chicken at the end. I add 1 pound boneless skinless chicken breast, which I shred after pressure cooking. Boneless, skinless chicken thighs are another great option. Alternatively, use 2 cups cooked (rotisserie/grilled/poached) chicken, shredded or cubed into bite-size pieces.
- Thicken the soup to velvety goodness with tortilla chips. I grind tortilla chips in the food processor to get a fine texture. Alternatively, use ¼ cup masa harina (the same flour used to make corn tortillas) dissolved in 2-3 tablespoons of water. Add that while stirring and simmer the soup for a few minutes to cook off the raw taste.
- Purchase block cheese and grate at home. For best flavors, shred a whole block of any Mexican-style cheese (mild or sharp Cheddar, Monterey Jack, Pepper Jack, or Mexican blend). If short on time, use pre-shredded cheese.
- Create a fiesta toppings bar! Personalize the toppings based on what you like. Our favorites include lime wedges, cilantro, tortilla strips, avocado, sour cream, extra cheese, and jalapeno.
- Store in the fridge or freeze for meal prep. Leftovers will keep in an airtight container for up to 5 days. Store in the freezer for up to 1 month and thaw overnight in the fridge.
Vicky Fraser says
Am I doing something wrong? I found this recipe under header for 3qt Instant Pots. The max fill line of 3qt pot holds 8 cups, but the ingredients add up to far more that 8 cups. What gives?
Aneesha says
Hi Vicky, I recommend cutting this recipe in half if using a 3qt size cooker. Hope this helps!
Greer says
Loved this! The idea to 'thicken' the soup is brilliant! I don't use corn-based products, but I added 4 tablespoons of rice flour + 4 tablespoons of raw brown rice. Thanks for something new!!!
Aneesha says
Hi Greer, thank you! Glad to hear you enjoyed this soup. I love your idea to thicken the soup!
Kathy says
Easy and simply delish! Perfect compliment to a busy, cold day. Added a can of roasted chiles and an extra tablespoon-ish of sour cream. Can't wait to take the leftovers to work tomorrow:)
Aneesha says
Hi Kathy, thank you! I'm so glad you enjoyed it 🙂
Sharon Kawkeka says
I doubled everything for my big family and it fit quite nicely in my 8 qt xmas present! I made the black beans first from your recipe and I was blown away by how tasty AND fast! Cool! Thanks for the visual instructions such a help for figuring out my new toy! I used masa harina (from tamales instant pot style) and it turned out perfect! I added olives and leftover rotisserie chicken to simmer last! Perfect! Thanks so much!!
Aneesha says
That sounds so delicious Sharon! I'm so glad you enjoyed it! Thanks for taking the time to rate the recipe 🙂
Jeanne Karrels says
We loved it!! I combined 2 recipes....wanted to add more vegies. Omitted salt. Did not have enchilada sauce so added spices. Added 1+ cup chopped onion; 1+ cup chopped green pepper; 1 cup chopped celery; 1 tsp minced garlic; sautéed in pot 3 minutes till soft. Added spices...1-1/2 TBSP Penzeys Medium Chili powder, 2 tsp Cumin, 1 tsp Oregano, 1/2 tsp black pepper - stirred. Turned off Saute. Added 2 cans of low sodium black beans, 1 can cannellinni beans, 2 cans Mexican diced tomatoes. After instant pot finished cooking and pressure released, turned Saute function back on. Then to thicken, I added 1 cup crushed tortilla chips, 2 TBSP sour cream and 1 can refried beans with green chilis & lime, stirred. Waited to boil, then added 1 cup sharp shredded cheese, stirred to melt. Served as suggested. This will definitely be added to my meal rotation!
Aneesha says
Hi Jeanne, I'm so glad you enjoyed it and were able to customize it too. Hope you try and enjoy other recipes as well. Thanks again!