Chicken Enchilada Soup Pressure Cooker Recipe
This easy and creamy Chicken Enchilada Soup is made in the pressure cooker with tender chicken, melty cheeses, and bold Tex-Mex spices. A cozy and satisfying bowl of flavor-packed comfort.
Equipment
- 1 Pressure cooker
- 1 Mixing spoon
- 1 Two forks for shredding chicken
- 1 Immersion blender optional
Ingredients
Soup Ingredients
- 0.5 teaspoon chili powder
- 0.5 teaspoon mustard powder
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.25 teaspoon cumin
- 1 pinch cinnamon
- 1 pinch cayenne pepper
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 yellow onion diced
- 1 jalapeno pepper diced, seeds removed
- 3 cloves garlic minced
- 10 oz red enchilada sauce
- 10 oz diced tomatoes with green chilies undrained
- 15 oz black beans drained and rinsed
- 15 oz canned whole kernel corn drained
- 4 cups chicken broth
- 1 boneless skinless chicken breast or 2 small
- 4 oz cream cheese cubed and softened
- 1 cup cheddar cheese shredded
- 0.5 cup Monterey Jack cheese shredded or more cheddar
Instructions
Instructions
- Heat butter and olive oil in your pressure cooker pot over medium heat.
- Add diced onion and jalapeno. Sauté for 5 minutes until softened.
- Stir in the garlic and all the dry spices. Cook for 1 minute until fragrant.
- Add enchilada sauce and diced tomatoes with green chilies. Stir to combine.
- Add chicken broth and chicken breast. Lock the lid and cook on high pressure for 10 minutes. Let naturally release for 10 minutes.
- Open lid, remove and shred chicken, then return to pot.
- Add cream cheese, black beans, corn, shredded cheddar, and Monterey Jack cheese. Stir until melted and combined.
- Optional: Blend slightly with immersion blender for creaminess. Let simmer for 5 minutes and serve.
Notes
Store leftovers in airtight containers. Keeps in fridge up to 4 days or freeze up to 3 months. Reheat gently and stir in extra broth as needed.