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Instant Pot Chicken Enchilada Soup

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Instant Pot Chicken Enchilada Soup–all the flavors of chicken enchiladas in a bowl of soup. The soup is thickened up with a can of refried beans instead of dairy…this soup can be made dairy free if you want it to be. This version is made in your electric pressure cooker in just a few minutes. 

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Instant Pot Chicken Enchilada Soup--all the flavors of chicken enchiladas in a bowl of soup. The soup is thickened up with a can of refried beans...this soup can be made dairy free if you want it to be. This version is made in your electric pressure cooker in just a few minutes. 

Instant Pot Chicken Enchilada Soup

I love enchiladas but sometimes I don’t want to go through all the steps of making them. I’d rather throw everything into a pot and turn it on and walk away. That’s where this recipe for instant pot chicken enchilada soup comes in. It’s one of those throw-everything-in kind of recipes. It takes only about 10 minutes to get it going.

I love serving this soup with a dollop of sour cream and tortillas chips crunched up on top. Major bonus if I have an avocado in the house and I can put a few avocado slices on top.

More Recipes You’ll Love…

Instant Pot or Slow Cooker Turkey Chili

Instant Pot Green Chile Chicken Enchilada Soup

Slow Cooker Creamy Skinny Taco Chili Soup

Instant Pot White Chicken Chili

Instant Pot Smothered Green Sauce Chicken Enchiladas

Pin this recipe for later!

Instant Pot Chicken Enchilada Soup--all the flavors of chicken enchiladas in a bowl of soup. The soup is thickened up with a can of refried beans instead of dairy...this soup can be made dairy free if you want it to be. This version is made in your electric pressure cooker in just a few minutes. 

What Pressure Cooker Did You Use?

For Instant Pot Chicken Enchilada Soup I used my 6 quart Instant Pot Duo 60 7 in 1*. I also own the 6 quart Instant Pot IP-LUX60 V3 Programmable Electric Pressure Cooker.* They are both great pressure cookers! The first one I mentioned has a yogurt making function but other than that they are fairly similar. The price difference between the two is about $20.

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Instant Pot Chicken Enchilada Soup

★★★★★

4.9 from 10 reviews
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes (plus 10 minute NPR)
  • Total Time: 20 minutes
  • Yield: 7 1/2 cups 1x
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Description

All the flavors of chicken enchiladas in a bowl of soup. The soup is thickened up with a can of refried beans instead of dairy…this soup can be made dairy free if you want it to be. This version is made in your electric pressure cooker in just a few minutes. 

Scale

Ingredients

  • 1 cup chicken broth
  • 1 (15 oz) can black beans, rinsed and drained
  • 1 (15 oz) can corn, drained
  • 1 (4 oz) can diced green chiles
  • 1 (15 oz) can enchilada sauce (mild, medium or hot…whatever you like)
  • 1 (14.5 oz) can petite diced tomatoes
  • 1 tsp cumin
  • 1 lb boneless, skinless chicken breasts 
  • 1 (16 oz) can refried beans
  • 4 oz cream cheese (optional)
  • Salt and pepper
  • Optional toppings: sour cream, chopped cilantro, sliced avocado, grated cheddar, tortilla or corn chips

Instructions

  1. Add chicken broth, beans, corn, green chiles, enchilada sauce, diced tomatoes, cumin and chicken into your Instant Pot. Give it a quick stir.
  2. Cover your Instant Pot and secure the lid. Press the manual or pressure cook button and set the timer to 10 minutes. Make sure valve is set to “sealing.” When the timer beeps let the pressure release naturally for 10 minutes and then move the valve to “venting.” Remove the lid.
  3. Take out the chicken and shred it on a cutting board. Add it back into the Instant Pot.
  4. Stir in the can of refried beans until the soup is creamy and smooth. If you want, stir in the cream cheese at this point. You can use the saute setting on your Instant Pot to help melt the cream cheese quicker.
  5. Salt and pepper the soup to taste. Ladle the soup into bowls and top with desired toppings.

Notes

I used my 6 quart Instant Pot Duo 60 7 in 1*.

You can also use frozen chicken breasts. The cooking time will remain the same.

  • Category: Soup
  • Method: Instant Pot

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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

Comments

  1. This soup was everything! It tasted even better the next day. I did the refried beans with chorizo added, used grilled diced tomatoes with onions and garlic, and some pepper flakes. delish!

    Reply

  3. This is an excellent dish – more like a stew than soup and freezes well (there is only one of me). Do not like chicken breast but thighs work well in all your recipes so far. Living in southern California with many greet authentic Mexican restaurants nearby, this dish rates very high. Served with warm buttered fresh flour tortillas which I always have on hand and no need to refrigerate them.

    ★★★★★

    Reply

  4. This soup is very tasty! I did not add sour cream into the pot, but I put a small dollop on top of my personal bowl. Love the idea of adding the retried beans. I think it could be a little healthier – next time, I’ll add some fresh peppers. Also, could you add fresh tomatoes and frozen corn instead of canned tomatoes and corn? I’m worried about the sodium level of this recipe. Thanks! It tastes delish!

    ★★★★

    Reply

  5. Mine is cooking now, I can’t wait to taste it! This is the first time I have used my cooker, so I am nervous…lol I doubled the batch and tweaked it a little. I added jalapenos, an onion, garlic powder, and onion powder.

    Reply

  6. Love my InstantPot and so grateful I’ve found your site. I am gluten AND nightshade (potatoes, tomatoes, peppers) intolerant. I can find gluten free pastas, but haven’t tried the recipe I found for “no-mato” sauce. Any suggestions for a tomato substitute?

    Reply

  7. Yum! Another delicious recipe. Thanks Karen! I doubled the recipe and used a combo of chicken thighs and breasts. Made homemade enchilada sauce, used home canned tomatoes and followed the rest of the recipe exactly. Loved the way the refried beans thickened the soup. Really hit the spot for dinner in this cold weather we are having. Thanks again.

    ★★★★★

    Reply

  8. Delicious!!! I made a few adjustments. Instead of diced tomatoes I used 1 can rotel original. Instead of refried beans I used 8oz sour cream. Instead of chicken breast I used boneless skinless chicken thighs. It was a huge hit with the family! I will add another can of black beans and another can of corn next time. Thank you for this!

    ★★★★★

    Reply

  11. Made this today! Awesome soup…topped with avocado, served with chips. Wonderful and plenty for lunches!

    ★★★★★

    Reply

  12. Big hit with the whole family! Lots of flavor (I added Valentina sauce and cheese to mine). Only 2 Weight Watchers points per cup ( without cheese or chips). This will be a regular dish served at my house!

    ★★★★★

    Reply

  13. I made this Chicken Enchilada Soup for dinner last night. It was amazing! My husband and I both loved it! Thank you for all your GREAT recipes!

    ★★★★★

    Reply

  14. Love this soup! So creamy and delicious!
    Next time I will use store bought Enchilada Sauce as I did not like the flavor of the home made version. But will try to make the sauce again with less chili powder.
    Thanks for posting a great recipe. Joyce

    Reply

  15. Karen, How can I keep ads out of the recipe I want to print?
    Chicken Enchilada Soup printed with a Smith’s ad on the bottom of the first page and Smoky Bear ad onthe back. Very frustrating!
    Joyce

    Reply

  17. this sounds sooo good. Refried beans? Yes please (fat free). I assume fat free cream cheese works?? If I use cooked rotisserie chicken, will the chicken turn to mush or get tough? I’m new at this.

    Reply

    • You could use fat free cream cheese, if you want. If you use cooked rotisserie chicken you’d only need to pressure cook for 2 minutes as opposed to 10.

      Reply

      • This is really good the next day. I used all fat free ingredients. Used mild encha sauce. Next time will use medium. Used shredded rotisserie chicken, so pressure cooked for only 2 min. Topped w cheese, greek yogurt (tastes just like sour cream) crushed tortilla chips and jarred jalipenos… superb!!!

        ★★★★★

        Reply

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