Instant Pot Chicken Enchilada Soup
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5 from 2 votes

Instant Pot Enchilada Soup

This Instant Pot Chicken Enchilada Soup is a delicious copycat of the Chili's enchilada soup recipe made healthier and with pantry staples! You'll love this Mexican soup!
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Soup
Cuisine: Mexican
Keyword: enchilada soup
Servings: 4 servings
Calories: 406kcal


  • 1 tbsp olive oil
  • 3 chicken breasts
  • 1 cup frozen corn
  • 1 yellow onion, diced
  • 2 cloves garlic minced
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp oregano
  • 1 tbsp sugar
  • 1 can green chilis, diced
  • 1 (796mL) jar strained tomatoes (or tomato sauce)
  • 3 cups chicken broth
  • 1/2 cup sour cream
  • 1/2 cup grated cheddar cheese
  • 1 tbsp lime juice
  • 1 each red and green bell pepper, diced

Optional topping ideas

  • Store-bought pico de gallo or tomatoes
  • cilantro
  • avocado
  • green onions
  • tortilla strips
  • Lime wedges


  • Add all ingredients to Instant Pot in order that they appear listed above except for sour cream, cheddar cheese and bell peppers. Place lid on Instant Pot and make sure valve is set to seal.
  • Press the pressure cook button and set to high, then cook for 5 minutes. Instant Pot will take about 10 to 15 minutes to come to pressure then pressure cook the 5 minutes. Meanwhile, get toppings ready.
  • Do a quick release of the pressure by flicking the switch at the top with a spoon, then open lid when pressure gauge has dropped and lid opens easily. Remove the chicken, shred it, then add it back to the pot and stir in sour cream, cheddar cheese, lime juice and bell peppers.
  • Replace lid on Instant Pot and let sit for 5 minutes. Serve and add toppings of your choice. Enjoy!



Calories: 406kcal | Carbohydrates: 16g | Protein: 42g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 138mg | Sodium: 988mg | Potassium: 991mg | Fiber: 1g | Sugar: 4g | Vitamin A: 965IU | Vitamin C: 18.7mg | Calcium: 168mg | Iron: 2.2mg