Instant Pot Chicken Enchilada Soup is creamy without cream and loaded with hidden vegetables. Want your family to eat more veggies? This easy, flavorful soup is your answer!!!
You know that greasy, flavorless chicken enchilada/tortilla soup you get at restaurants?
Believe me when I say, THIS is not that soup.
You are in for such a treat!
This soup has graced my table possibly more than any other recipe on this here blog. Why?
- Because everyone loves it, including the kiddos
- Toppings, so many glorious toppings
- Hidden pureed veggies to the max, in every single glorious bite
I started making this soup many years ago after one of my favorite food bloggers of all time, Mel at Mel's Kitchen Cafe posted and raved about it.
It wasn't until a couple of years into my electric pressure cooker obsessed ways that I realized this was the perfect recipe to adapt to the Instant Pot.
And so I did, and it was mind-blowing.
Then I turned it into my go-to freezer meal . . . FIREWORKS (more on that in a sec).
Quite honestly, you won’t be saving much cooking time from the original recipe, but the fact that I could throw it all in, push a button and walk away (and also completely forget about it because I was getting a princess makeover from my daughter), makes this amazing recipe move to the top of the charts!
HIDING VEGGIES FROM KIDS
Let's talk about “hiding veggies” and “kids” for a second.
While I’m not into hiding my kid's veggies in their food, I’m 100% into pretending I don’t understand or hear the question, “So what exactly is in this?” until after they've tried their food and decided they like it. Which is how this soup experience went down.
Butternut squash, onions, chilies, red bell peppers, garlic, and potatoes get blended into the base until it’s so perfectly silky and rich (with absolutely no cream!).
All my kids see are white beans and juicy chunks of chicken. Top it with cheese and crushed chips and they’ll eat three bowls of it!
Of course, my bowl tops out at ten veggies after I add pico de gallo, avocado, corn, sour cream, cheese, hot sauce, and crushed whole grain tortilla chips! Heaven in a bowl right there!
TIPS FOR MAKING THE BEST CREAMY CHICKEN ENCHILADA SOUP
- Don't worry about perfect size and shape with this meal. Rough chop all those veggies super quick and toss them in the pot. The Instant Pot can handle it, I promise.
- Buy cubed butternut squash from the produce or freezer section. If that's not available, use this Instant Pot Butternut Squash trick to make the job easy.
- Invest in an Immersion Blender! In a pinch, a high-speed, tabletop blender will work just fine, but an immersion blender can blend it into a silky smooth soup with less mess and no transferring of burning hot liquids. My opinion is that immersion blenders and pressure cookers go hand in hand. This Mealthy HandBlend is an excellent choice without a huge price tag.
- Go crazy with toppings:
- Our base layer is veggie-packed and contains my favorite white cannellini beans and juicy chunks of chicken.
- Next, add cheese (so it can melt over top the hot soup), then juicy gems of barely cooked fresh corn (or canned), fresh pico de gallo, creamy cool avocado, and finally a handful of crushed, salty whole grain tortilla chips over top.
- Then if you're like my crew, you take it a bit too far by adding a huge dollop of sour cream and half a bottle of Cholula! Yum!
This is the kind of soup you eat and literally feel your body being nourished. Know what I mean!?
TURN CHICKEN ENCHILADA SOUP INTO AN AMAZING FREEZER MEAL
This is one of my favorite meals to have on hand in the freezer and it works so well in the Instant Pot
- Gather all the ingredients except the chicken broth (this will get added right before you cook it)
- Layer it into the bag, chicken on bottom and everything else tossed inside in any order. Freeze it inside the pot to ensure it's the perfect size to go back into the pot once it's frozen
- When it's time to cook it, cut away the ziplock
- Place inside the pot and add chicken broth
- Cook for 30 minutes
- Remove chicken and shred or cut into bite size pieces
- Puree the soup
- Stir in chicken and beans
- Stir and serve
SEE RECIPE CARD BELOW FOR DETAILED COOKING INSTRUCTIONS
VARIATIONS FOR CHICKEN ENCHILADA SOUP
- I know I excitedly pronounced that this has no actual cream in it, but I'll admit, a swirl of heavy cream is beautiful here.
- Make it vegetarian! Simply leave out the chicken and use vegetable broth.
- Bring the heat! Double the red pepper flakes or serve with a side of Cholula Hot Sauce.
HOW TO STORE CHICKEN ENCHILADA SOUP
- Store in a sealed container in the fridge for 5 days
- Freeze in a sealed container or freezer-safe ziplock bag (laid flat on a sheet pan for easy storage and quick thawing) for up to 3 months. Because there isn't any actual cream in this recipe, it'll freeze and thaw perfectly.
TOOLS USED TO MAKE INSTANT POT CHICKEN ENCHILADA SOUP
- Instant Pot or Mealthy MultiPot
- Immersion Blender or High-Speed Blender
- For freezing – Ziplock Freezer Bags
*Recipe adapted from Mel's Kitchen Cafe.Print
Pressure Cooker Creamy Enchilada Soup
Easy, delicious, veggie packed soup to warm you up on the cool evenings ahead.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 60 minutes
- Yield: 8 Servings 1x
- Category: Soup
- Method: Pressure cooker
- Cuisine: American
- 4 cups low sodium chicken broth
- 3 medium size boneless, skinless chicken breasts
- 1 (3.5 ounce) can chopped green chilies
- 1 yellow onion, coarsely chopped
- 3 medium russet potatoes, peeled and quartered
- 1 red bell pepper, cored, seeded and coarsely chopped
- 4 – 5 cups peeled, cubed butternut squash
- 3 cloves garlic
- 2 teaspoons salt
- 2 teaspoons cumin
- 1 (8 ounce) can tomato sauce
- 2 tablespoons taco seasoning (store bought or homemade recipe to follow)
- 2 (15 ounce) cans cannellini beans, rinsed and drained
Additional toppings: pico de gallo, sour cream, shredded cheese, fresh or canned corn, diced avocado, Cholula hot sauce, whole grain tortilla chips, etc
Homemade Taco Seasoning
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon oregano
- ½ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes
- Whisk together taco seasoning ingredients if using homemade version.
- Add chicken broth, chicken, green chilies, onion, potatoes, pepper, squash, garlic, salt, cumin, tomato sauce and 2 tablespoons of taco seasoning to the pressure cooker pot and gently stir.
- Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 20 minutes.
- When cooking is complete, use a natural release. 10-minute natural release can also be used and then release any remaining pressure.
- Remove chicken and place on a cutting board, cover with foil.
- Using an immersion blender, blend soup until very smooth.
- This can also be done in batches with a blender. Be careful not to overfill the blender! Place a towel over the lid and gently pulse before turning the speed up to blend.
- Chop or shred chicken and return it to the pot of soup.
- Add cannellini beans and stir.
- To serve, ladle soup into a bowl, immediately sprinkle with cheese and top with desired toppings.
Freezer Meal Instructions:
- To a freezer safe gallon size ziplock bag or glass container that is the same size as your pressure cooker pot, add chicken (in a flat layer on the bottom), green chiles, onion, potatoes, pepper, squash, garlic, salt, cumin, tomato sauce and 2 tablespoons of taco seasoning; seal the bag. Label the bag with the recipe, date, and contents. Freeze inside pressure cooker pot until solid then remove the bag from the pot and place back in the freezer until ready to use
- When ready to cook, add chicken broth to the pressure cooker pot. Cut down the sides of the ziplock to remove and place the frozen ingredients into the pot
- Cook at high pressure for 30 minutes then proceed with the directions in step 4
- For a vegetarian version, simply omit chicken and use vegetable broth
Keywords: instant pot soup, comfort food, creamy soup