Instant Pot Green Chile Chicken Enchilada Soup–thick and creamy soup with all the flavors from salsa verde chicken enchiladas. Chicken and rice cook quickly in your pressure cooker along with enchilada sauce, green chilies, white beans and flavorful spices. Cream cheese and sweet corn are stirred in at the end along with fresh lime juice for a splash of flavor.
Instant Pot Green Chile Chicken Enchilada Soup
I think you’re really going to like this thick and creamy Instant Pot Green Chile Chicken Enchilada Soup! It’s got a great texture and the flavor is amazing. It’s perfect for a chilly night and is similar to white chicken chili, which is one of my absolute favorites.
I started with chicken breasts that were frozen. If you are using fresh chicken, great! No changes to the cooking time are necessary. Your Instant Pot will just come to pressure quicker. I used 2 chicken breast halves which was plenty of chicken. This soup is heavy on the chicken. So if you want less meat you could definitely use 1 1/2 chicken breast halves instead.
For loads of flavor, I added in my favorite broth base, Better Than Bouillon, along with green chile enchilada sauce and green chiles. I used cumin and chili powder to give it some mexican flare.
Finally I added in uncooked brown rice and some canned white beans. Now I’m sure some of you will be asking can I use white rice? And the answer is yes. You’ll just cook it for less time. I cooked mine for 22 minutes on high pressure. If you want to use white rice I would only cook for 10 minutes on high pressure. I haven’t made it myself with white rice but if I were to guess this is what I would do.
Maybe some of you are asking if you could use dried white beans instead of canned. I am thinking that you could. But you’d definitely want to use soaked beans and you’d have to add in extra broth or water. One thing with dried beans is that they do not get soft if they are cooked with anything acidic, like tomatoes. So I’m thinking you’d have to leave out the enchilada sauce and the green chiles until the beans were soft and then stir it in. Let me know if you try it and how it turns out!
If you have trouble with dairy you can definitely leave out the cream cheese. It will just be more brothy and less creamy but it will still taste great. All in all, this is a really adaptable and forgivable recipe!
More Soup Recipes!
Instant Pot Creamy Tortellini Spinach and Chicken Soup
Instant Pot Cheeseburger Soup
Slow Cooker Healthy White Turkey Chili
Slow Cooker Thick and Creamy White Chicken Chili
Slow Cooker Sour Cream Potato Bacon Soup
What Pressure Cooker Did You Use?
For Instant Pot Green Chile 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. I’m considering getting an 8 quart Instant Pot…maybe I have an addiction???
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Instant Pot Green Chile Chicken Enchilada Soup
- Prep Time: 10 minutes
- Cook Time: 22 minutes (plus time to come to pressure and time to release pressure)
- Total Time: 32 minutes
- Yield: 8 servings 1x
Description
Thick and creamy soup with all the flavors from salsa verde chicken enchiladas. Chicken and rice cook quickly in your pressure cooker along with enchilada sauce, green chilies, white beans and flavorful spices. Cream cheese and sweet corn are stirred in at the end along with fresh lime juice for a splash of flavor.
Ingredients
- 2 chicken breast halves (frozen or fresh)
- 4 cups water
- 2 tsp Better Than Bouillon Chicken Base
- 1 (10 oz) can green chile enchilada sauce
- 1 (4 oz) can green chiles
- 1 cup thick n chunky salsa verde, (I used mild)
- 1 Tbsp cumin
- 1 1/2 tsp chili powder
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 cup long grain brown rice, uncooked
- 1 (15 oz) can seasoned white beans, drained
- 1 1/2 cups frozen sweet white corn
- 4 oz cream cheese
- 2 Tbsp lime juice
- Salt and pepper
- Optional toppings for serving: tortilla chips, grated cheese, sour cream, jalapenos, cilantro
Instructions
- Add chicken, water, bouillon, enchilada sauce, green chiles, salsa, cumin, chili powder, onion powder, garlic powder, rice and beans to the Instant Pot. Give a little stir.
- Cover the pot and secure the lid. Make sure valve is set to “sealing.” Set the manual timer to 22 minutes on high pressure. When the timer beeps let the pressure release naturally for at least 10 minutes (if you have the time a full natural pressure release is best).
- Remove the lid. Place the chicken on a cutting board and shred. Add it back into the pot. Stir in the corn and cream cheese, until the cream cheese is melted. Stir in the lime juice. Salt and pepper to taste.
- Ladle into bowls and serve with desired toppings.
Notes
I started with chicken breasts that were frozen. If you are using fresh chicken, great! No changes to the cooking time are necessary. It will just come to pressure quicker. I used 2 chicken breast halves which was plenty of chicken. This soup is heavy on the chicken. So if you want less meat you could definitely use 1 1/2 chicken breast halves instead.
I added in uncooked long grain brown rice. Some of you will be asking can I use white rice? And the answer is yes. You’ll just cook it for less time. I cooked mine for 22 minutes on high pressure. If you want to use white rice I would only cook for 10 minutes on high pressure. I haven’t made it myself with white rice but if I were to guess this is what I would do.
Maybe some of you are asking if you could use dried white beans instead of canned. I am thinking that you could. But you’d definitely want to use soaked beans and you’d have to add in extra broth or water. One thing with dried beans is that they do not get soft if they are cooked with anything acidic, like tomatoes. So I’m thinking you’d have to leave out the enchilada sauce and the green chiles until the beans were soft and then stir them in. Let me know if you try it and how it turns out!
If you have trouble with dairy you can definitely leave out the cream cheese. It will just be more brothy and less creamy but it will still taste great. All in all, this is a really adaptable and forgivable recipe!
- Category: Soup
- Method: Instant Pot
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This came out great! I used everything listed and then added a couple things after the cook. I cooked a little less time since I had quick cook brown rice, but it still disintegrated. After it was done, I whisked in some mexican corn flour and sautéed this to get the flour to mix and the cream cheese to melt fully. Once I put in about a 3tsp of salt, all of the flavors exploded! It was amazing. I love this recipe, like Karen’s other recipes, in that they are simple to make with easy to have on hand items! Karen, you are the actual best Instant Pot cook/blog out there for “real” people!
★★★★★
That is so nice Adam. Thank you for your kind words. It’s amazing how salt can make a recipe go from meh to great! I’m glad you liked this recipe.
Very, very good. Recipe was easy only made one change, used smoked paprika instead of chili powder. Was the brown rice supposed to disintegrate? Also had to turn IP to salute to get cream cheese to melt. May try whipped cream cheese by weight next time. Served with tricolored tortilla strips and shredded mexi-blend cheese. Oh, and small side salad.
★★★★★
Glad you liked it! I would cook less time next time so rice doesn’t disintegrate. Try 18 minutes next time.
wonderful easy recipe with great flavor. My family loves it!!
★★★★★
Thanks for the 5 stars Linda!
This was delicious. Since I didn’t have the green enchilada sauce, used a can of Rotel in its place. Also used a 7-oz. can of fire roasted green chilies instead of 4-oz. I may increase the rice next time I make it. Made tortilla crisps to top it. The store didn’t have any cilantro, but will add that next time I make it. My husband gave it an A+.
★★★★★
I like the sound of tortilla crisps on top!
Didn’t have all of the listed ingredients in the pantry but the base recipe is so solid it didn’t matter. Used 15 oz sauce, a can of Rotel and plain canned white beans and some leftover chipotle’s. Flavors were great and the texture was unreal. Thanks Karen! I’ll be on the hunt for more ideas!!
★★★★★
It really is one of those recipes that can be mixed and matched!
I absolutely love this soup I’ve made it 3 times and it’s become a must have now in my home! However I was wondering per the calories section, what do you consider one serving? One cup? Two? A full bowl? Please let me know! Thank you 🙂
★★★★★
Sorry it’s not more helpful but it’s just 1/8 of the pot. So probably about 1.5 cups.
Loved this!! Used 4 cups chicken broth instead of water and bouillon, used 3 chicken breasts because that’s what my pack had, could only find fire roasted frozen corn (pandemic problems) and ended up dumping the whole pack in. With all of that it was more like a chili than soup but absolutely delicious. I think the fire roasted corn actually helped it.
Have you ever frozen this? Does it work? I have a ton I’m not sure we’ll get through. Thank you!!
★★★★★
I haven’t tried freezing this one but I bet it would work!
This recipe is amazing! Was a huge hit for our family. It’s a little bit spicy – but not too much. Complex and creamy and wonderful. The only thing I might do next time would be add a bit more rice and beans…but the flavor is perfect!
★★★★★
So glad you loved it David!
Help please!
I have leftover grilled chicken and leftover cooked white rice. Can I still make this tonight and how so? Thanks so much. Loving all your recipes!
Sure. I’d cut the broth to 3 cups and the cooking time to 2 minutes.
I am hoping to use raw chicken that is diced and white rice. How should I adjust the cooking time? Thanks!
I would use a 5 minutes cooking time and then a 10 minute npr
SO delicious! Not sure if anyone addressed this yet, but I did white rice (Uncle Ben’s Original) and reduces pressure time to 10 minutes. It worked fine. Chicken was not frozen and came out just a tiny bit rubbery, so I may go to 9 minutes next time…and there will most definitely be lots of “next times!” Loved this!
★★★★★
Thanks so much for sharing your experience!
Can I use cauliflower rice in this instead of regular rice ?
I would add it after the food has pressure cooked.
I made this for supper tonight, and OMG it is delicious. We ate some, and I’m putting the rest in the freezer for another night. We’re looking forward to seeing how well it thaws and reheats.
★★★★★
Cool! Let me know!
Reheat in the instant pot. If the amount is small, use the pot in pot method. That leaves you free to set the table, etc.
Top-notch. I modified it slightly, using Herdez Guacamole Salsa and mild RoTel tomato sauce in place of the enchilada sauce. I used packaged taco seasoning instead of adding the cumin and garlic. Delicious.
★★★★★
Yum your version sounds tasty!
Hi! Can’t wait to try this recipe… Is there any way I could make it with a wild rice blend? I have some I’d like to use up, and I’d love use it with this!
It is parboiled? Regular wild rice takes a long time to cook but if it’s parboiled it should be okay.
Making this tomorrow, sounds so good! I’m halfway through a goal of losing 40 lb, and counting calories and well as reducing portions. If you have nutrition/calorie information for this recipe, it would be so much appreciated.
Okay I just added the info for you!
This looks seriously YUMMY!!! I can’t wait to make it! Can I use frozen chicken tenders instead of chicken breasts. I always have them on hand and I have 3 Qt pot so they just seem to fit better. And if I can use the tenders do I need to change the timing? Thanks!!!
yes you can use them
If you can’t do dairy, cut into 1′ pieces 6 corn tortillas and put in with the main ingredients and it will melt into soup and thicken. Otherwise, this soup is fantastic as written.
★
Good idea!
Can’t wait to try! I’m using whole chicken breast and already cooked rice do you think 15 minutes would work well?
The chicken is uncooked? Yes 15 minutes for that. But the rice is already cooked so I would add that in after pressure cooking. Reduce liquid too by 1 cup.
I just wanted to say that this is one of my favorite recipes ever. It’s so so good.
★★★★★
The whole family enjoyed this (including 1 and 3 year olds). This is a great soup – fast and with interesting flavors. We make tons of instant pot soups which can begin to all taste similar, but this is a little different and fun! Thank you!
★★★★★
glad you liked it!
Such a cute – and smart! – little girl who ‘demo’ed’ the recipe in the video! ( Be sure to tell her this!) ;D Reminds me of when I started cooking – about age 10-11…. and that was a very long time ago, but I still remember trying all sorts of ‘new’ recipes – most of which my family ended up ‘adopting’ as ‘keepers’. Great job! Keep it up! ;D
Thanks Linda! I will tell you!
Amazing and easy!!! Used what I had in the pantry + frozen chopped chicken leftovers in freezer. Used white rice, no corn. Truly a deep, flavorful, rich and satisfying soup. So easy in instant pot, too! Well done, Karen!
★★★★★
So glad you liked it Marcy!
Made this recipe for the first time tonight and it was AMAZING! Definitely will make again.
★★★★★
Can you make this with precooked chicken breast or rotisserie chicken?
Yes you could. I would probably add it in after it has cooked so it doesn’t get overdone.
I made this and loved it! Made of couple of changes. I didn’t have cream cheese so I used cream of mushroom soup with half milk and half chicken broth. I’m from New Mexico so we have fresh roasted green Chile that gave it amazing flavor. Lots of compliments from friends and family! Thanks again!
Your version sounds so tasty!
How would I use chicken broth instead of bouillon? Do I need to reduce the water? I don’t want to make it too soupy. I’m also using white rice instead of brown.
I would do 3 cups of broth and 1 cup of water. You’ll need to adjust the time for the white rice as well. I’d cut the time down to 10 minutes.
Only have a 3 quart instant pot. Is it large enough for this recipe? Excited to make this after reading the fab reviews
Hi Cheryl, I don’t think it will fit. You may need to halve the recipe.
I just came across this recipe, sounds good. Do you think I can substitute the cream cheese and use sour cream instead? And I have canned yellow corn can I use that instead of frozen?
Hoping to make this soon
Thank you
Syl
Yes I think both of those changes will work well!
Fabulous! I don’t have a very high spice tolerance and this was perfect for me, even with medium salsa. Definitely will make this often. Thanks!
★★★★★
This is a great base recipe. I have tried it 6 different ways and my favorite is doubling the black beans (no white beans), using a full cup of brown rice and using red enchilada sauces vs green. Doesn’t matter how I’ve modified the base it’s great!! I never use the dairy however.
Awesome Kim! Thanks for all the great ideas 🙂
You can cut down on the water by a cup. I’d only cook for 10 minutes and then natural pressure release.
I want to make this Sunday night. Can I leave out the rice alll together? If so what adjustments do I need to make? Liquids? Cooking time? Thank you!
Could I use instant brown rice??
you *could* but I believe the cooking time would be way to long and the rice would be mushy and possibly disintegrated. You could stir the minute rice into the soup after it is cook and let it cook on the saute setting. That would be a better bet.
I made this last night with Whole Grain Brown Rice and it was absolutely fabulous, i didn’t make any changes to account for the whole grain. Best thing I made in my new Instant Pot so far!
That sounds fabulous! I’m so glad you liked it and it worked out for you.
If I double this, how much would I need to adjust the cook time for more rice? (Or would I need to at all?) THANKS!
no need to adjust the cooking time!
Just made this! So delicious!
I did not have the enchilada sauce, subbed 8 oz. tomato sauce.
Left out the beans, and used white rice.
Really a nice meal!
Thank you!
Glad you liked it Vicki!
Oh my goodness! Delicious! Thanks so much for the IP recipe; I am a new user and I have been looking all over for easy recipes. This one is a keeper. I had to make just a few changes, because it’s what I hand on hand: I used chicken broth instead of the water and bouillon, only had black beans (and I was worried that this would ruin it!), and the last was that I used quinoa instead of rice – but again, I don’t know that I would even use that again, because I didn’t really think it added to the flavors or consistency. It was so yummy! Thank you again!
★★★★★
So happy to hear this!
I don’t like spicy foods – is this spicy? It sounds amazing, and I really want to try it, but not if it’s got a lot of heat!
I didn’t think it was spicy at all 🙂
Just made this yesterday. Huge hit! Definitely will make this again.
★★★★★
YES!!
When you say “white beans”… do you mean cannellini beans or Great Northern beans or something else entirely? I’m just getting into IP cooking … and well, cooking in general … so I’m learning about all the various beans I could potentially buy. Please don’t judge me!
Hi Jenn, I think you could totally do either! I used a can of S&W lightly seasoned white beans…I’m actually not sure what kind of beans they were.
My grocery store didn’t have a seasoned white bean, so they suggested white chili beans. Do you think they will work?
I’m sure that would be great!
Looks great, and will hopefully make it soon.
★★★★★
I hope so too!
If I wanted to leave out the beans, would I need to adjust the cooking time?
nope, keep it the same!
what modifications would be needed to make in crockpot?
Hi Jennifer, I haven’t tried this one yet in the crockpot but I think it would work really well. Here is what I would do:
Add all these ingredients to the slow cooker…
2 chicken breast halves (frozen or fresh)
4 cups water
2 tsp Better Than Bouillon Chicken Base
1 (10 oz) can green chile enchilada sauce
1 (4 oz) can green chiles
1 cup thick n chunky salsa verde, (I used mild)
1 Tbsp cumin
1 1/2 tsp chili powder
1 tsp onion powder
1 tsp garlic powder
1/2 cup long grain brown rice, uncooked
1 (15 oz) can seasoned white beans, drained
Cover and cook on low for about 6-8 hours or until rice is tender. Shred the chicken.
Stir in:
1 1/2 cups frozen sweet white corn
4 oz cream cheese
2 Tbsp lime juice
Salt and pepper, to taste
When cream cheese is melted you can ladle it into bowls and serve with desired toppings.
The only problem I foresee if the rice. I’m not exactly sure how long it is going to take to cook.
Will you let me know how it turns out?
Thanks!!
I’m trying this out in the slow cooker tonight! The only ingredient I do not have and consistently forgot to get at the store was the chicken base 🙁 hopefully if I get to the store before it’s done I can mix it.
I will comment back on results!
do you have any chicken bouillon? you can use that too!
I went out that night to pick up the chicken base you recommended to use for this recipe and the result on this soup using my crockpot and your instructions came out utterly fanstastic, I’ve had the left overs repeatedly and I’m pleased. EVERY. TIME.
Thankyou!
Oh, I’m so happy to hear this!!!
This looks really good! Can I use yellow corn instead of white? I’ve never heard of white corn. Also, can I skip the rice altogether for a lower carb meal? Will that affect cook time, liquids added, or thickness of the soup?
Hi Michele, yes you can use yellow corn. You can skip the rice however it won’t be as thick and creamy. You can add in less water if you want or just have the soup be more brothy. You will not have to cook it as long without the rice. You’ll only need to pressure cook for 10 minutes.