Instant Pot Chicken Enchilada Soup

This Instant Pot chicken enchilada soup is warm, comforting, and easy to make. It’s packed with protein and made with simple and fresh ingredients. You’ll get all the delicious flavors of chicken enchiladas wrapped up in a bowl of soup!

If food could give you a hug, this Instant Pot chicken enchilada soup would wrap you up in a warm embrace. It’s a fan favorite because it’s flavorful, savory, and delicious. It’s the healthy, homemade alternative to Chili’s chicken enchilada soup!

I love easy soups and make them regularly. I often rotate this recipe with my slow cooker hamburger soup and Instant Pot chicken soup because the cooking is hands off. They’re family friendly, and packed with protein!

This best part? This recipe is great for meal prep. Just freeze the batch or extras in freezer-safe storage jars for an easy meal later when things get busy.

Ingredients

• Bell pepper: I use red bell pepper for a little sweetness, but any color works!
• Chicken: Boneless, skinless chicken thighs work best because it makes the soup slightly more tender and flavorful.
• Bone broth: You can use homemade bone broth or store-bought bone broth. This will add a rich flavor and extra protein. Regular chicken broth works too.
• Red enchilada sauce: This gives the soup its signature flavor. Choose mild or spicy depending on your preference.
• Jalapeño: Use gloves while cutting and remove before touching your face, nose, or eyes. Remove the seeds and ribs for less heat, or leave them in for a spicier soup.
• Diced green chiles: These add a delicious, slightly smoky flavor without making the soup too spicy. I typically use mild.
• Coconut milk: Full-fat canned coconut milk is the secret to making this soup creamy without dairy. Don’t use refrigerated coconut milk from a carton.
• Lime juice: Fresh lime juice makes all the flavors pop. You can always add a little extra before serving.

See the recipe card for full information on ingredients and quantities.

Substitutions

• Chicken thighs: Chicken breast also works great in this recipe.
• Bone broth: Regular chicken broth or vegetable broth works just as well.
• Coconut milk: If you’re good with dairy, just swap this 1:1 for heavy cream.
• Jalapeño: Swap the jalapeño for ⅛ teaspoon cayenne pepper for a little heat, or use ¼ teaspoon if you like things spicy.
• Garlic: No fresh garlic? Swap the 6 cloves for 1 ½ teaspoons of garlic powder. Add it with the other dried spices.
• Enchilada sauce: Green enchilada sauce works too! It will give the soup a slightly different flavor.
• Make it heartier: Add a can of drained black beans or corn after pressure cooking.
• Make it cheesy: Stir in a little shredded cheddar or Monterey Jack cheese.

How to Make Instant Pot Chicken Enchilada Soup

1. Sauté the vegetables: Select the Sauté function on your Instant Pot. Once hot, add the avocado oil, onion, bell pepper, jalapeño, and garlic. Sauté for 2–3 minutes, stirring occasionally, until the vegetables begin to soften.
2. Add the ingredients: Press Cancel to turn off the Sauté function. Add the bone broth, chicken, diced tomatoes, red enchilada sauce, green chiles, cumin, oregano, and salt. Stir gently to combine.
3. Pressure cook: Secure the lid and turn the valve to the Sealing position. Select Pressure Cook (or Manual) and cook on high pressure for 15 minutes. Once the cooking time is complete, allow the pressure to release naturally for 5 minutes. Then move the valve to the Venting to release the remaining pressure.
4. Shred the chicken: Remove the lid and transfer the cooked chicken to a cutting board. Add the coconut milk and lime juice to the soup. Using two forks, shred the chicken into bite-sized pieces. Return to the Instant Pot and stir.
5. Serve: Ladle the soup into bowls and serve warm with your favorite toppings, such as diced avocado, fresh cilantro, sliced green onions, or crushed tortilla chips.

Recipe Tips

• Use chicken breast or thighs. I prefer chicken thighs as the texture is a little more moist.
• Measurements are flexible. This dish is great with anything between 1 ½ – 2 pounds of chicken.
• Avoid the Burn warning. After sautéing the vegetables, pour in the bone broth and scrape up any browned bits from the bottom of the Instant Pot. Add the remaining ingredients, keeping the diced tomatoes and enchilada sauce on top without stirring them into the bottom. For more tips, check out the Instant Pot’s FAQs.
• Adjust the spice level. For a milder soup, omit the jalapeño and use mild enchilada sauce and green chiles. For more heat, leave some of the jalapeño seeds and ribs intact or add a pinch of cayenne pepper.
• Make it easy. Swap out the fresh garlic for 1 ½ teaspoons garlic powder.
• Shred the chicken. Use two forks to shred the chicken on a cutting board, or place the cooked chicken thighs in a stand mixer fitted with the paddle attachment. Mix on high for about 10 seconds, until shredded. Be careful not to overmix, or the chicken will shred into very small pieces.
• Make it thicker. For a thicker, creamier soup, use the Sauté function after shredding the chicken and let the soup simmer uncovered for a few minutes to reduce the liquid.

Toppings

The reason my family loves making chicken enchiladas soup is the toppings, of course! You can go simple, or load them up to add some flavor and fun. Some of my favorites are:

• Tortilla chips
• Diced avocado
• Chopped cilantro
• Chopped green onion (one of my favorites because it adds crunchy texture)
• A dollop of yogurt or shredded cheese

FAQs

Storage

STORE: Let the chicken enchilada soup cool in the Instant Pot, then transfer it to an airtight container. Store in the refrigerator for up to 4 days.

FREEZE: This soup freezes great! Let it cool completely, then transfer it to freezer-safe containers, leaving a little room for expansion. Freeze for up to 3 months for best quality.

REHEAT: Thaw frozen soup overnight in the refrigerator. Reheat on the stovetop over medium-low heat, stirring occasionally, until warmed through. You can also reheat individual portions in the microwave. If the soup has thickened, add a splash of broth to thin it out.

Making Slow Cooker Chicken Enchilada Soup

To make chicken enchilada soup in the slow cooker instead of the Instant Pot:

• Heat the avocado oil in a medium skillet over medium heat. Add the onion, bell pepper, jalapeño, and garlic and cook for 2-3 minutes, or until the vegetables are just soft.
• Transfer the mixture to the slow cooker. Add the remaining ingredients to the slow cooker (except for the coconut milk and lime juice) and stir. Cook on LOW for 6 to 8 hours or HIGH for 4 to 6 hours.
• Once the soup is done, use two forks to shred the chicken in slow cooker or on a cutting board. Add the coconut milk and lime juice to the slow cooker and stir. Serve warm with toppings of choice.

More Soup Recipes

• Instant Pot Chicken Stew
• Slow Cooker Hamburger Soup
• Turkey Lentil Soup
• Easy Stovetop Chili
• Healthy Zuppa Toscana

Recipe by: Noelle Tarr and Kelsey Hite / Coconuts and Kettlebells