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. Serve with all your favorite toppings such as avocado, cilantro, cheese, and Homemade Cinnamon Sugar Tortilla Strips.
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.
For the For the Cinnamon Sugar Tortilla Strips
Serve garnished with creamy avocado, sour cream, fresh cilantro, green onion, lime juice, and, of course, your favorite homemade or store-bought tortilla strips.
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.