Creamy Chicken Enchilada Soup Pressure Cooker Recipe
Thick, creamy, and easy-to-make chicken enchilada soup that is wholesome and filling. Loaded with chicken and your favorite Tex-Mex ingredients. Perfect for a quick weeknight night or as a side dish.
Equipment
- 1 Pressure Cooker Electric or stovetop
Ingredients
Main Ingredients
- 1 tablespoon Butter or Ghee avocado oil also works
- 1 Medium Onion diced
- 2 Celery Stalks sliced
- 1 Medium Carrot thinly sliced
- 1 Large Red Bell Pepper diced
- 2-3 Garlic Cloves chopped
- 1 ½ teaspoon Ground Cumin
- 1 tablespoon Chili Powder
- 1 teaspoon Dried Oregano
- 15 ounces Diced fire-roasted Tomatoes 1 can
- ¼ cup Tomato Paste
- 4 cups Low Sodium Chicken Broth
- 14.5 ounces Red Kidney Beans drained and rinsed
- 14.5 ounces Black Beans drained and rinsed
- 1 cup Fresh or Frozen Sweet Corn
- 2 cups Shredded Cooked Chicken
- 1 cup Mexican Shredded Cheese Blend for garnishing
- Salt and Pepper to taste
Instructions
Instructions
- Melt butter or ghee in your pressure cooker over medium heat.
- Add onion, celery, carrot, and red bell pepper. Sauté for 5–6 minutes until softened.
- Stir in garlic, cumin, chili powder, and oregano. Cook for 1–2 minutes for aroma.
- Add diced fire-roasted tomatoes and tomato paste. Stir to combine.
- Pour in chicken broth. Bring to a boil, cover, and pressure cook for 10 minutes.
- Allow natural pressure release when done.
- Remove lid and stir in shredded chicken, red kidney beans, black beans, and corn.
- Simmer for a few minutes on sauté to heat through.
- Ladle into serving bowls.
- Top with shredded cheese and enjoy!
Video
https://youtube.com/watch?v=5CVbhCplgwY%3Fsi%3DhQu9EEV9BRB3SXpD
Notes
For a vegetarian version, omit chicken and use vegetable broth. You may swap sour cream for cream cheese for optional creaminess, or top with avocado for freshness.