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Instant Pot Chicken Enchiladas Soup Recipe – This Chicken enchilada soup recipe is a quick weeknight dinner idea. With a creamy broth of green enchiladas sauce, salsa verde, cheeses, cream, and tender shredded chicken, you can’t go wrong with this Instant Pot recipe. This full meal comes together in a flash and tastes delicious. In addition, this chicken soup recipe is Keto and low-carb friendly which is sure to make everyone happy. Enjoy!
Photo credit: © Eatwell101.com
Ingredients list for the Instant Pot Enchilada Chicken Soup
- 2 lbs (900g) boneless, skinless chicken breasts or thighs
- 1/2 can (400g) green enchilada sauce
- 3 cups (750ml) chicken broth (low sodium)
- 1 cup heavy cream
- 2 cups Monterey jack cheese
- 4 oz (115g) cream cheese, cubed at room temperature (or softened)
- 4 oz (115g) green salsa (salsa verde)
- 1 teaspoon salt and pepper
- 1 teaspoon hot sauce (we used Sriracha, but use anything you like)
- 1 tablespoon fresh chopped cilantro, for garnish
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Directions
1. To make the Instant pot enchilada chicken soup: Cook chicken breasts (or thighs) in the Instant Pot on high pressure with 1 cup of broth for 8 minutes. Do a quick release, remove chicken, and shred on a cutting board.
2. Set your Instant Pot to “Saute” mode. Add remaining chicken broth, shredded chicken, green enchilada sauce, salsa, and heat until warm and bubbling.
3. Add cheese, heavy cream, and cream cheese. Stir until cheese is completely melted. Adjust seasoning with salt and pepper if needed.
4. To serve the Instant Pot enchilada chicken soup: divide the chicken soup into bowls and top with more shredded cheese, fresh chopped cilantro, and a dash of hot sauce. Enjoy!
Photo credit: © Eatwell101.com
Tips for the Instant Pot enchilada chicken soup
This Instant Pot chicken soup with cream cheese and green salsa is delicious and heartwarming, perfect for those long chilly nights. Here are a few tips to make this soup even better:
- You can make this soup with turkey instead of chicken.
- Be careful when you do a quick-release on the Instant Pot. This soup can release a lot of steam during the venting step after cooking.
How to serve the chicken enchilada soup
We love serving this Instant Pot chicken soup with a dollop of sour cream and tortillas chips on top. A few avacodo slices on top of the soup is also a must-try!
How and how long to keep the sausage potato soup?
You can refrigerate the Instant Pot enchilada chicken soup in airtight containers for up to 3 days, or freeze for up to 3 months. Reheat the soup gently on the stovetop or in the microwave.
More chicken soup recipes you might like
- Slow Cooker Creamy Chicken Soup with Spinach Potato
- Creamy Chicken Soup with Pasta and Spinach
- Crockpot Chickpea Butternut Soup
- Instant Pot Chicken Tomato Soup
Photo credit: © Eatwell101.com
Leave a Reply
Pj
2022-07-03 21:09:33
My husband loved it. Smart use of green enchilada sauce and salsa verde to flavor the soup. I added corn and agree with Amy on adding some more goodies. Tossing in few diced tender baby Yukon Gold potatoes sounds good for next round. Definitely a keeper thank you!
Amy
2021-01-04 19:13:04
This has really good flavor! Couple things though—I almost never quick release meat, it makes it tough. So I personally would recommend letting it naturally release for at least a few minutes first. My second qualm is that this is literally broth with chicken chunks. I added corn to make it a bit more substantial and we ate it with tortilla chips. I think it could definitely use a couple other add-ins as well.
