Craving the comforting warmth of chicken enchilada soup but short on time? Look no further! This Instant Pot recipe delivers all the cheesy, spicy, and satisfying goodness of traditional enchilada soup in a fraction of the time. Forget hours of simmering; your delicious meal is ready in under an hour, leaving you more time to enjoy the flavors.
This recipe isn't just fast; it's also incredibly versatile. Feel free to adjust the spice level to your preference, add your favorite veggies, and experiment with different types of cheese for a truly personalized experience. Let's dive into the deliciousness!
What Makes This Instant Pot Chicken Enchilada Soup Recipe Special?
This recipe stands out for its speed and convenience, perfect for busy weeknights. The Instant Pot perfectly tenderizes the chicken, resulting in a melt-in-your-mouth texture that elevates the entire soup. Furthermore, the deep, rich flavors are achieved through a careful balance of spices and a simple yet effective cooking method. Unlike traditional stovetop methods, this recipe minimizes cleanup, leaving you with more time to enjoy your meal.
Ingredients You'll Need:
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 lb boneless, skinless chicken breasts
- 1 (10 oz) can diced tomatoes and green chilies (Rotel), undrained
- 1 (15 oz) can diced tomatoes, undrained
- 1 (15 oz) can corn, drained
- 1 (15 oz) can black beans, rinsed and drained
- 4 cups chicken broth
- 1 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp oregano
- 1/4 tsp cayenne pepper (optional, for extra heat)
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- Tortilla chips, for serving (optional)
- Sour cream or Greek yogurt, for serving (optional)
Instructions:
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Sauté the Aromatics: Set your Instant Pot to the "Sauté" function. Add olive oil, then sauté the chopped onion until softened, about 5 minutes. Add the minced garlic and sauté for another minute until fragrant.
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Brown the Chicken: Add the chicken breasts to the pot and brown them on all sides. This step adds depth of flavor.
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Add Remaining Ingredients: Pour in the Rotel, diced tomatoes, corn, black beans, chicken broth, chili powder, cumin, oregano, cayenne pepper (if using), salt, and pepper. Stir well to combine.
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Pressure Cook: Secure the Instant Pot lid and set the valve to "Sealing." Cook on high pressure for 15 minutes, followed by a 10-minute natural pressure release. Carefully quick release any remaining pressure.
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Shred the Chicken: Remove the chicken from the pot and shred it using two forks.
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Combine and Simmer: Return the shredded chicken to the soup. Stir in the cheddar and Monterey Jack cheese until melted and creamy. If desired, you can keep the "Sauté" function on for a few minutes to ensure the cheese is fully melted and the soup is heated through.
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Serve: Ladle the soup into bowls and garnish with tortilla chips, sour cream, or Greek yogurt, if desired.
Frequently Asked Questions (FAQs)
Can I use different types of beans in this recipe?
Absolutely! Kidney beans, pinto beans, or even a mix of beans would work wonderfully. Feel free to experiment and find your favorite combination.
How can I make this soup spicier?
For a spicier kick, add more cayenne pepper, a diced jalapeño pepper, or a dash of your favorite hot sauce.
Can I make this soup in a slow cooker instead of an Instant Pot?
Yes! Sauté the onions and garlic as directed, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Shred the chicken and stir in the cheese during the last 30 minutes of cooking.
What can I do with leftover soup?
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes well – simply freeze in individual portions for quick and easy meals later on.
Can I make this soup without chicken?
Yes, you can easily adapt this recipe to be vegetarian. Simply omit the chicken and increase the amount of beans and vegetables for added protein and heartiness. Consider adding a vegetarian broth for extra flavor.
Enjoy your delicious and easy Instant Pot Chicken Enchilada Soup! Let me know in the comments how yours turned out!
