Instant Pot Chicken Enchilada Soup Recipe

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Instant Pot Chicken Enchilada Soup

Prep Time10 minutes
Cook Time24 minutes
Slow Release1 hour
Total Time1 hour 34 minutes
Course: Main Course
Cuisine: Mexican
Keyword: Instant Pot Chicken Enchilada Soup
Servings: 8
Author: NaturalDeals


Add the following ingredients to the Instant Pot

  • 28 oz Red Enchilada Sauce
  • 2 Cups Chicken Broth
  • 1 Can Black Beans (drained) 14 oz can
  • 2 Can Kidney Beans (drained) 14 oz can
  • 4 TBSP Southwest Seasoning
  • 1 TBSP Cumin
  • 2 TSP Salt
  • 3 Cups Corn Kernals Frozen or Canned (drained)
  • 3 Chicken Breast

For each serving:

  • 1 Cup Tortilla Chips
  • 2 TBSP Cheddar Cheese Shredded
  • 1 TBSP Sour Cream
  • 2 TBSP Guacamole (Optional)


  • Add all ingredients to Instant Pot and stir well to combine. Cook on High Pressure for 24 Minutes, and then allow to sit on 'Warm' setting for at least an hour afterwards. Shred chicken breasts right in the Instant Pot, and then stir well. 
    Serve soup over a bed of broken up Tortilla chips and top with shredded cheese and sour cream. Guacamole is great too!
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