Pressure Cooker Enchiladas Soup (INSTANT POT)
Cozy Up with Cheesy Chicken Enchilada Soup – Instant Pot Magic!
Craving the flavors of enchiladas but short on time? Look no further! This Cheesy Chicken Enchilada Soup is a weeknight wonder, brought to life with the speed and convenience of your Instant Pot. Forget hours of rolling and baking – this soup delivers all the deliciousness in under 30 minutes!
This recipe is a family favorite for a reason. It’s creamy, cheesy, slightly spicy, and packed with tender chicken. The combination of green and red enchilada sauce creates a complex flavor profile that’s both comforting and exciting. It’s perfect for chilly evenings, game days, or anytime you need a hearty and satisfying meal.
Why You’ll Love This Instant Pot Soup:
- Quick & Easy: Ready in under 30 minutes, making it perfect for busy weeknights.
- Flavorful: The blend of enchilada sauces and spices creates a rich and delicious taste.
- Creamy & Cheesy: Heavy cream and cheddar cheese make this soup unbelievably comforting.
- Versatile: Easily customizable with your favorite toppings (see serving suggestions below!).
Serving Suggestions:
- Toppings: A dollop of sour cream or Greek yogurt, sliced avocado, chopped cilantro, crushed tortilla chips, or a sprinkle of extra cheese.
- Side Dishes: Serve with warm tortillas for dipping, a side salad, or a simple crusty bread.
Tips for Success:
- Chicken: Using pre-cooked grilled chicken strips saves time, but you can also use rotisserie chicken or cook your own chicken breasts in the Instant Pot beforehand.
- Spice Level: Adjust the amount of chili powder and diced green chilies to your preference.
- Creaminess: For an extra creamy soup, use full-fat heavy cream.
Frequently Asked Questions
Q: Can I use different types of chicken?
A: Yes! Rotisserie chicken or cooked chicken breasts work great. Just make sure the chicken is already cooked before adding it to the Instant Pot.
Q: Can I make this soup spicier?
A: Absolutely! Add a pinch of cayenne pepper, a dash of hot sauce, or use spicier green chilies.
Q: Can I freeze this soup?
A: While you can freeze it, the texture may change slightly. It’s best enjoyed fresh. If freezing, cool completely before transferring to an airtight container.
Q: Can I make this soup on the stovetop?
A: Yes! Sauté the butter and flour, then whisk in the broth and sauces. Simmer for 20-25 minutes, then stir in the chicken, cream, and cheese.
Cheesy Chicken Enchilada Soup – Instant Pot
Ingredients
- 12 ounces grilled chicken strips defrosted
- 1 cup chicken broth or 1 cup water with chicken bouillon cube
- 1 can green enchilada sauce
- 1 can red enchilada sauce
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1 can diced green chilies
- 1 teaspoon cumin
- 1 teaspoon chili powder
Instructions
- Combine chicken broth, enchilada sauce, butter, flour, cumin, chili powder, and diced green chilies in the Instant Pot.
- Add chicken strips and cook on high pressure for 7 minutes, followed by a 10-minute natural pressure release.
- Stir in heavy cream and shredded cheddar cheese until melted and smooth.
- Serve immediately.
Share this:
Discover more from Resoupies
Subscribe to get the latest posts sent to your email.
