Chicken Enchilada Soup

This Chicken Enchilada Soup is a colorful and comforting Mexican-spiced meal filled with tender chicken, beans and corn, 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!

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 You'll Love This Recipe

This creamy, homemade chicken enchilada soup has the same slow-cooked flavors as the restaurant version, ready in just 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

The bulk of ingredients includes aromatic vegetables, Mexican pantry staples, and chicken. Here's what we need:

Aromatics: Peppers, onion, and celery not only provide flavor but also 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's preference is 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 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 the 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 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 into bite-size pieces. Add it back to the soup (Pic 8). Serve warm with your favorite toppings!

Serving Suggestions - What Goes Good With Enchilada Soup?

Serve this with a fresh and flavorful Mexican toppings bar for a real fiesta! My family loves lime wedges, cilantro, tortilla strips, avocado cubes, sour cream, more cheese, and jalapeno.

If I have the time, I'll make a batch of guacamole and serve it alongside chips and salsa, too. Creamy, crunchy, cheesy, comforting - is there anything this soup doesn't satisfy?

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 actually 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

More Soup Recipes

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📖 Recipe

Chicken Enchilada Soup

Aneesha Gupta

This Chicken Enchilada Soup is a comforting one-pot Mexican meal with tender chicken, beans and corn, in a rich and creamy tomato-based broth.

5 from 9 votes

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Prep Time 10 mins

Cook Time 20 mins

NPR 5 mins

Total Time 35 mins

Course Main Course, Soup

Cuisine Mexican

Servings 5

Calories 531 kcal

Equipment

• ▢
  Instant Pot

Ingredients

  

1x2x3x

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

Cook ModePrevent your screen from going dark

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.

 

Note: The nutrition facts below are my estimates and do not include toppings. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.

Nutrition

Calories: 531kcal | Carbohydrates: 49g | Protein: 35g | Fat: 23g | Saturated Fat: 7g | Cholesterol: 84mg | Sodium: 1964mg | Potassium: 830mg | Fiber: 10g | Sugar: 11g | Vitamin A: 1974IU | Vitamin C: 33mg | Calcium: 279mg | Iron: 4mg

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