Instant Pot Chicken Enchilada Soup

All the flavors of your favorite chicken enchilada dish in SOUP!

This meal comes together in a flash and tastes delicious.

Do you eat soup all year around?

I was having this conversation with a friend just yesterday.  I typically stop making big pots of soup at home in the early Spring {so, about now} and take a long break throughout the Summer, then fire it back up when that first chill hits the air around October.

Saying this....I will order a hot bowl in a restaurant if I'm cold.

Here's to Panera Bread broccoli cheddar soup!

I just don't cook it when the temps are hovering in the 80's and 90's and my kitchen is already sweltering.

So cheers to the last bowl of soup you'll see from me until next Fall!  But, oh my goodness it's a dandy one.

Our family loves ALL the flavors of any Mexican dish {tacos, enchiladas, burritos, etc.} and we eat them all the time.  We eat our taco soup often, but I had a ton of chicken breasts on hand due to a sale at the grocery store, so I made this version instead.

I also made it in the Instant Pot!  Don't fret friends, if you don't have an Instant Pot or a similar pressure cooker there are directions below on how to easily make it on the stove-top as well.  Start to finish this in done in under 30 minutes.

I served this soup up with some easy cheese quesadilla triangles {mostly for the kids as they love to DIP everything} and threw out three bowls of toppings on the table - shredded cheese, sour cream and crushed tortilla chips.

Oh my goodness....add those toppings to your bowl.  It's a must!

I slurped down two helpings in a flash and so did the husband.  We only had one bowl of leftovers left and you better believe I snagged that for lunch the next day before anyone noticed.  I love how it makes just enough to feed our family of five with a couple extra servings to tag on after.

And hey!  Skip the extra toppings and this is a well rounded meal, full of protein and low in calories, fat and sugar.

I even thought about making another batch just to divide out for lunches the next week.  Easy to heat up and have a quick lunch.

So here's to the last soup for awhile!  Coming up....an incredible BROWNIE {oh my gahhhhhh} and a fun, new GREEN salsa recipe that is also quick and you'll basically just want to grab a straw and drink it straight.

Thanks for reading!  Please help share my recipes by tagging me on social media @sweetsavoryeats.

Yield: 8Author: Ally

Instant Pot Chicken Enchilada Soup

This is the easiest soup you'll ever make! All the Mexican flavors come together in the Instant Pot for a delicious meal. Add your favorite toppings to make it extra special.

prep time: 5 minscook time: 20 minstotal time: 25 mins

ingredients

• 1 small onion, diced
• 1 T olive oil
• 1 large chicken breast, cut into 4 chunks
• 1 pkt Ranch dressing seasoning mix
• 15 oz red enchilada sauce
• 2 cups chicken broth or stock
• 15 oz can diced tomatoes
• 4.5 o can diced green chiles
• 15 oz can black beans, rinsed and drained
• 2 cups frozen corn
• 2-3 T hot sauce, optional

Toppings

• sour cream
• shredded cheese
• crushed tortilla chips
• fresh cilantro

instructions

1. Set the Instant Pot to "saute".  Pour in the olive oil and saute the onions for a few minutes until softened.
2. Add in all the remaining ingredients (minus the toppings), submerging the cut up chicken into the soup.  Lock the lid in place and turn the knob to "sealing".
3. Place the Instant Pot on "Manual" and set the time for 20 minutes.
4. After 20 minutes carefully release the steam by moving the knob from "sealing" to "venting".
5. Remove the chunks of chicken from the pot and shred with a fork, then return to the soup.
6. Serve immediately with your desired toppings.

NOTES:

If you do not have an Instant Pot or other Pressure Cooker you can easily make this soup on your stove-top.  Using a large stock pot or Dutch oven follow the same steps. You will gently boil the mixture to cook the chicken in the broth, taking about the same time (20 minutes).  Remove the chicken from the stock pot, shred and return back to the soup.

Calories
217.52

Fat (grams)
5.98

Sat. Fat (grams)
2.14

Carbs (grams)
29.84

Fiber (grams)
7.14

Net carbs
22.70

Sugar (grams)
8.77

Protein (grams)
13.54

Sodium (milligrams)
1435.42

Cholesterol (grams)
22.80

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