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Overhead image of two white bowls filled with chicken enchilada soup and garnished with homemade baked tortilla strips, cilantro, and avocado.
5 from 5 votes

Chicken Enchilada Soup (Instant Pot)

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.
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Servings: 6 servings
Calories: 289kcal


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
  • 1/3 cup Enchilada sauce
  • 3 chicken breasts
  • 6 cups water plus more as needed
  • 1 (15-ounce) can black beans drained and rinsed
  • 1/2 cup green onions finely chopped
  • 1/2 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


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.

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.


Calories: 289kcal | Carbohydrates: 33g | Protein: 15g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 36mg | Sodium: 441mg | Potassium: 392mg | Fiber: 2g | Sugar: 14g | Vitamin A: 940IU | Vitamin C: 32mg | Calcium: 71mg | Iron: 1.7mg
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