This Instant Pot chicken enchilada soup packs in loads of flavor, and using a pressure cooker makes preparation and cooking extremely fast and easy. The soup is not only quick and easy, it's versatile as well. Add another can of beans—black beans, kidney beans, or pinto beans—to the pot, or increase the amount of chicken. For a spicier soup, feel free to add some extra minced jalapeno pepper or add about 1/2 teaspoon of crushed red pepper flakes. For milder soup, omit the hot pepper or replace it with mild or sweet peppers.
The prep and cook time total only 30 minutes, but that doesn't include the time it takes to build and release pressure. Allow about 35 to 40 minutes for pressure buildup and release.
- 1 tablespoon extra-virgin olive oil
- 1 onion (chopped)
- 3 cloves garlic (minced)
- 1 jalapeño pepper (seeds removed, minced)
- 1 pound chicken (boneless; chicken breasts or thighs or a combination)
- 3 cups chicken stock (unsalted or low sodium)
- 1 (10-ounce) can enchilada sauce
- 1 (14.5-ounce) can diced tomatoes
- 1 1/2 cups corn (frozen)
- 1 (15.5-ounce) can black beans (drained and rinsed)
- 1 tablespoon chili powder
- 1 1/2 teaspoons ground cumin
- 1 teaspoon oregano (dried; Mexican or regular)
- 1/2 teaspoon black pepper
- Kosher salt (to taste)
- Vegetable oil (about 6 to 8 tablespoons, for frying the tortilla strips)
- 4 corn tortillas
- Optional garnishes: shredded cheese, sour cream, avocado, cilantro
Gather the ingredients.
Select the normal sauté function on the Instant Pot and add the vegetable oil. When the oil is hot, add the onions; cook for 3 to 4 minutes, or until the onions are softened. Add the garlic and jalapeño pepper and sauté for 1 minute longer.
Add the boneless chicken pieces, the chicken stock, enchilada sauce, tomatoes, corn, drained beans, chili powder, cumin, oregano, pepper, and about 1/2 teaspoon of kosher salt.
Secure the lid and turn the steam vent valve to the sealing position. Choose the pressure cook or manual function, high pressure, and set the time for 10 minutes. When the time is up, allow the pressure to release naturally for 15 minutes. Carefully turn the knob to release the remaining pressure. For other cookers or different models, check the manufacturer's directions for pressure release instructions.
Heat about 1/2 inch of vegetable oil in a deep skillet over medium heat. Use a pizza cutter or knife to cut the tortillas into thin strips. When the oil is hot but not smoking, add a handful of tortilla strips. Fry the tortilla strips for about 1 to 2 minutes, or until crisp. With a slotted metal spoon, remove them to paper towels to drain. Repeat with the remaining tortilla strips. Sprinkle lightly with salt.
Ladle the soup into bowls and top with tortilla strips and your choice of additional garnishes.
- Store leftover soup in the refrigerator for up to 3 days.
- To freeze the soup, cool it completely and then spoon it into serving-size containers or freezer bags. Seal the container, label with the name and date, and freeze for up to 1 month.
- Creamy Enchilada Soup: Stir 1/3 to 1/2 cup of heavy cream into the soup before serving.