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September 14, 2020

Instant Pot Green Enchiladas Chicken Soup

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Instant Pot Green Enchiladas Chicken Soup—an easy soup recipe with tons of flavor and only a handful of ingredients! (Can be low carb too).

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The SLOW COOKER instructions are listed in the recipe card below.

Instant Pot Green Enchiladas Chicken Soup

Instant Pot Green Enchiladas Chicken Soup

The weather has dipped just below 80 degrees here and I am calling it soup weather. Too soon?!? I love this time of year and am anxious to eat soup and bread as much as I can.

Whenever I go to Cafe Rio I love ordering the chicken burrito with the green salsa on top. I like to lick my plate clean. That green sauce is like manna. When I want the flavors of salsa verde at home I like buying the Herdez brand of salsa verde. That was my inspiration for this super easy soup recipe. I always buy mild since I don’t like a ton of heat and either does my son.

This Instant Pot green enchiladas chicken soup is a basic recipe that can be added to as much as you prefer. The base recipe doesn’t have a ton of carbs in it (for those people trying to eat keto/low carb). But for people like me who love all the carbs all the time I like to add in corn, tortilla strips and then cornstarch to thicken the soup. You could even throw in a can of beans. However you eat the soup it has great flavor and tastes amazing.

More Enchilada Inspired Recipes…

Instant Pot Green Chile Chicken Enchilada Soup

Instant Pot White Chicken Enchilada Bowls

Slow Cooker White Chicken Enchilada Bowls

Instant Pot Chicken Enchilada Soup

Slow Cooker Chicken Enchilada Soup

Cafe Rio Sweet Pork Burrito Copycat Recipe

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Instant Pot Green Enchiladas Chicken Soup

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Instant Pot Green Enchiladas Soup


★★★★★

5 from 2 reviews

  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes (plus 10 minute NPR)
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
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Description

An easy soup recipe with tons of flavor and only a handful of ingredients! (Can be low carb too). 


Ingredients

Scale
  • 1 Tbsp olive oil
  • 1 cup diced onions
  • 2 tsp minced garlic
  • 3 cups chicken broth
  • 1 1/2 pounds boneless, skinless chicken breasts or 2 pounds boneless, skinless chicken thighs (frozen is okay)
  • 1 (4 oz) can green chilies
  • 1 cup green salsa (I used mild Herdez salsa verde)
  • 4 oz cream cheese
  • 1/4 cup fresh lime juice
  • Optional: 1 can of corn, cornstarch, tortilla chips, grated cheese

Instructions

Instant Pot Instructions:

  1. Turn Instant Pot to the saute setting. Add in the olive oil and swirl around. Add in the onions and saute for 3 minutes. Then add in the garlic and saute for 20 seconds. Add in the chicken broth and scrape the bottom of the pot. Turn off saute setting.
  2. Add in the chicken, green chilies and salsa.
  3. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the soup button to 15 minutes if using frozen chicken and 12 minutes if chicken is fresh. When time is up let the pot sit for 10 minutes and then move valve to venting. Remove lid. 
  4. Turn to saute setting. Add in the cream cheese and lime juice. Chop or shred the chicken. Add in corn, if desired. If you want to thicken your soup make a cornstarch slurry. In a small bowl stir together 2-3 Tbsp of cornstarch with 3 Tbsp of water, until smooth. Then pour the mixture into the Instant Pot. The cornstarch mixture will thicken up contents of pot quickly. 
  5. Once cream cheese is melted and incorporated turn off the Instant Pot. 
  6. Serve soup with tortilla chips and cheese, if desired. 

Slow Cooker Instructions:

  1. Add onions, garlic, green chilies, chicken, salsa and broth into slow cooker.
  2. Cover and cook on low for 6 hours. 
  3. Add in the cream cheese. Chop or shred the chicken. Add in corn, if desired. If you want to thicken your soup make a cornstarch slurry. In a small bowl stir together 2-3 Tbsp of cornstarch with 3 Tbsp of water, until smooth. Then pour the mixture into the slow cooker and turn to high. Cook without the lid for 15 minutes. 
  4. Once cream cheese is melted and incorporated serve soup with tortilla chips and cheese, if desired. 

Notes

I used my 6 quart Instant Pot Duo 60 7 in 1*. Make in the 8 or 3 quart pot with no changes.

  • Category: Soup
  • Method: Instant Pot or Slow Cooker

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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.

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11 Comments Filed Under: All Recipes, Chicken, Gluten Free, Healthy, Instant Pot, Low Carb, Soups, Slow Cooker

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Comments

  1. Brittany says

    August 20, 2021 at 4:20 pm

    Can you use Greek yogurt instead of cream cheese?

    Reply
    • Karen says

      August 21, 2021 at 8:38 pm

      You could sure try it! I bet it would be tasty.

      Reply
  2. Violet Lemm says

    September 16, 2020 at 6:22 pm

    Can’t wait to make this! I will serve it with a big dollop of sour cream, same as I put on my baked “green” enchiladas.

    ★★★★★

    Reply
    • Karen says

      September 17, 2020 at 11:10 am

      Sour cream makes everything better!

      Reply
    • Violet Lemm says

      September 23, 2020 at 5:31 pm

      I made this using a ROTISSERIE chicken plus all your other ingredients. So quick and easy and only put it on pressure for five minutes seeing as how the chicken was already cooked. I served it with sour cream, some crumbled Mexican Cotija cheese and lime flavored chips. So good, thank you for this recipie.

      ★★★★★

      Reply
      • Karen says

        September 24, 2020 at 10:57 am

        Yum I love that cotija cheese! Good idea!

        Reply
  3. Terry says

    September 14, 2020 at 4:50 pm

    this looks wonderful! I’m smack in the middle of green chili country so love any recipe that includes them. We’re lactose intolerant; do you have any suggestions for a substitute for the cream cheese?

    thank you for ALL of your posts! The time it takes you must be extensive! I appreciate it very much!!

    Reply
    • Dark Beauty says

      September 15, 2020 at 12:24 am

      They make diary free cream cheese or you could just skip it. I wonder if you can do refried beans as a way to thicken this soup like with another recipe.

      Reply
      • Karen says

        September 15, 2020 at 8:36 pm

        I like both those ideas!!

        Reply
    • Stephanie says

      September 15, 2020 at 6:24 am

      Make dairy free by omitting dairy and pureeing 1 cup of beans with a bit of chili liquid. add it back and chili will be naturally creamy….i think I used silk yogurt. It’s made with soy or almond

      Reply
      • Karen says

        September 15, 2020 at 8:37 pm

        Great idea Stephanie!

        Reply

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Hi, I’m Karen. I know that dinner time can be less than relaxing. Busy schedules and cranky kids and a hundred other things can lead to weariness when it comes to putting dinner on the table. I can help! I make homemade, family-friendly slow cooker and Instant Pot dinners and share the recipes with you.

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