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Three bowls of Instant Pot chicken enchilada soup with sour cream and cilantro on the side.
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5 from 5 votes

Instant Pot Enchilada Soup {Chili's Copycat}

This Instant Pot Chicken Enchilada Soup is a perfect copycat of the Chili’s version. It’s healthier and easy to make using pantry staples!
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Soup
Cuisine: Mexican
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!



Cut down on the calorie count by using low-fat or non-fat sour cream (or leaving it out completely).
You can also make this soup on the stovetop or in the crockpot.
Store any leftovers without the toppings in the fridge for up to 4 days. Reheat for 2-3 minutes then add on fresh toppings.
Freeze this soup for up to 3 months then thaw and reheat.
If you’re freezing in Ziploc bags, make sure to leave 1 inch of space at the top as the soup will expand as it freezes.


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