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Filled with juicy shredded chicken, beans, and veggies, this easy and flavorful Chicken Enchilada Soup cooks in the Instant Pot making it the perfect family meal for busy weeknights.
Unlike some enchilada soup recipes that are rich, creamy and heavy, this Instant Pot version focuses on building an awesome, flavor-packed broth filled with chicken and veggies. It’s hearty, comforting, and packed with all the delicious flavors of classic chicken enchiladas, minus the work. It takes about an hour to make giving you plenty of time to chop and prep all your favorite toppings including homemade pico de gallo, fresh guacamole, or cinnamon sugar tortilla strips (recipe included in the recipe card at the bottom of this post).
Table of Contents
Ingredients
You can find the complete list of ingredients with measurements in the recipe card below.
- Vegetables: This soup starts with a flavorful veggie base of onions, bell pepper, garlic, and corn. Yellow onions and red bell peppers are traditional, but you can use whatever you have on hand—or skip the bell pepper if preferred. Corn (fresh, frozen, or canned) adds sweetness and helps balance the rich, spiced broth.
- Aromatics + Seasoning: Canned chopped tomatoes, taco seasoning, and enchilada sauce form the core flavor of the broth. Tomatoes add acidity, while taco seasoning (store-bought or homemade) delivers the classic Tex-Mex spice. Use your favorite enchilada sauce, like my homemade enchilada sauce recipe, or store-bought, based on your desired heat level.
- Corn Tortillas: Chopped corn tortillas simmer directly in the soup to naturally thicken the broth and enhance flavor—no need for added thickeners.
- Chicken: Boneless, skinless chicken breasts are pressure-cooked right in the soup for convenience and flavor. You can also use shredded rotisserie chicken or boneless thighs if you prefer.
- Black Beans: A classic choice, but feel free to substitute with your favorite variety like pinto or kidney beans.
- Green Onions + Cilantro: Stirred in at the end, they add a burst of fresh flavor. Adjust amounts to taste or leave them out if preferred.
- Sugar (optional): A small amount of granulated sugar (1–2 teaspoons) can help mellow out the acidity from the tomatoes and enchilada sauce, especially if you’re using store-bought sauce. Taste before adding.
Topping and Serving Ideas
This is one of those soups that really wants you to have fun with the toppings. From fresh greens to zesty lime juice, you can go wild or keep it super simple. I like to think about different texture and flavor combinations. For example, creamy, mild avocado paired with crunchy, salty, sweet tortilla strips. With cilantro and fresh lime juice, of course.
So, that’s what I did. I made some baked cinnamon sugar tortilla strips. Of course, these are completely optional, but the cinnamon, salt, sugar mixed in with the soup was a fantastic addition.
Other delicious toppings include: chopped cilantro, green onions, avocado, corn tortillas, chopped jalapeño or serrano peppers, shredded cheese, sour cream, and fresh lime wedges.
Recipe Tips
- Chop ahead: Dice the onions, bell pepper, and garlic before you start cooking, this recipe moves fast once the Instant Pot is on.
- Prevent burning: If your onions begin to brown too quickly during sautéing, reduce the heat or add a splash of water.
- Tortilla thickener: Don’t skip the chopped corn tortillas, they dissolve into the soup, naturally thickening the broth.
- Pressure timing: The Instant Pot takes approximately10 minutes to reach full pressure before cooking starts, and about 10 minutes for the natural release to complete.
- Shred while warm: It’s much easier to shred the chicken while it’s still warm than when it’s cold.
Storage and Freezing
Just like my albondigas soup recipe and caldo de pollo recipe, this chicken enchilada soup tastes delicious leftover.
Store cooled soup in an airtight container in the refrigerator for up to 4 days or easily freeze the leftovers for a quick family meal. To freeze, allow the soup to cool completely (I recommend refrigerating overnight, if possible) before transferring to freezer-safe bags or containers. Do not freeze with the toppings.
To thaw, transfer the frozen soup in the refrigerator overnight. Reheat on the stovetop or in the microwave until hot. Add a splash of water or broth if the soup has thickened.
More Mexican Soup Recipes
If you make this Enchilada Soup Recipe, I’d love to hear how it turned out in the comment section below! Your review will help other readers in the community. And if you’re hungry for more delicious food inspiration and exclusive content, join my free newsletter here.
Chicken Enchilada Soup Recipe (Instant Pot)
Ingredients
For the Soup
- 1 tablespoon olive oil
- 2 medium onions, diced
- 1 red bell pepper, seeded and diced
- 6 cloves garlic, minced
- 3 ears corn, shucked with corn cut from the cob OR 1 (15-ounce) can corn, drained
- 1 (15 ounce) can chopped tomatoes
- 4 (6-inch) corn tortillas, chopped into small squares
- 1 tablespoon taco seasoning
- ⅓ cup Enchilada sauce
- 3 chicken breasts
- 6 cups water, plus more as needed
- 1 (15-ounce) can black beans, drained and rinsed
- ½ cup green onions, finely chopped
- ½ cup fresh cilantro, chopped
- 2 teaspoon granulated sugar, optional
For serving
- Cinnamon sugar tortilla strips, (instructions below)
- Fresh cilantro
- Green onion
- Avocado
- Lime wedges
For the Cinnamon Sugar Tortilla Strips (optional)
- 6 small flour tortillas, cut into long strips
- 2 tablespoon vegetable oil
- 2 teaspoon ground cinnamon
- 4 tablespoon granulated sugar
Instructions
For the Soup
- Set instant pot to sauté mode, medium heat. Once hot, add the olive oil and onion directly to the bowl of the Instant Pot and cook, stirring often, for 5-6 minutes, or until softened. Add the red bell pepper and continue to cook for an additional 2-3 minutes. Add the garlic, and cook, stirring continuously, for an additional 30 seconds.
- Add the corn kernels, tomatoes, corn tortilla, taco seasoning, and enchilada sauce. Mix well to combine and continue to cook for an additional minute or so before adding the chicken breasts and water (or chicken stock) to the pot.
- Cancel Sauté mode. Place the lid on your Instant Pot until it is secured properly (mine plays a little song for me). Select soup mode and set the timer to 6 minutes with a natural release (it takes approximately 10 minutes for your Instant Pot to reach pressure before the 6-minute countdown and another 10 minutes or so to naturally release pressure).
- As the soup cooks, prepare the toppings and prepare the Baked Cinnamon Sugar Tortilla Strips (recipe below).
- Once the soup is finished cooking, carefully remove the chicken breasts from the pot and transfer to a clean plate to cool just enough to handle. Meanwhile, add the canned black beans, green onions, and cilantro to the soup. Mix well to combine.
- Season the soup with additional salt and pepper, to taste. If necessary, add a couple of teaspoons of sugar to help balance any acidity or bitterness.
- Shred the chicken with two forks and return back to the pot. Mix well to combine.
- Serve garnished with creamy avocado, sour cream, fresh cilantro, green onion, lime juice, and, of course, your favorite homemade or store-bought tortilla strips.
For the Cinnamon Sugar Tortilla Strips (optional)
- Preheat oven to 375 degrees F and line a baking sheet with parchment paper.
- Cut your corn tortillas into 1/2-inch strips (or whatever size/shape you prefer). Add tortillas to a large mixing bowl and toss to coat in approximately 1 tbsp vegetable oil.
- Sprinkle with sugar and cinnamon and toss to coat the entire surface of the tortilla strips, or transfer tortilla strips to the prepared baking sheet and sprinkle with sugar and ground cinnamon, flip, and repeat.
- Transfer baking sheet to the oven and bake for approximately 6-8 minutes before gently tossing the tortilla strips and returning to the oven to bake again for an additional 5-10 minutes, or until golden and crispy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
It was delicious and easy.
Thanks for the delicious feedback and rating, Ursula 🙂