Instant Pot Chicken Enchilada Soup
I made this soup on a whim the other night and we enjoyed it with friends! I honestly threw things together that were in our pantry/freezer since we were having company over, and I was pleasantly surprised at how it turned out. I’ve included both an instant pot version that you can make from scratch (if living overseas) and a version that can be easily replicated in the States. Be sure to serve it with tortilla chips, cheese, sour cream and, of course, lime wedges!
As always, let me know in the comments if you make it or if you have any questions!
Instant Pot Chicken Enchilada Soup
serves 6-8,
1 cup dried pinto beans
1 cup dried black beans
4 chicken thighs (with skin & bone)
2 TBS coconut oil
1 onion diced
2 carrots diced
3 celery ribs diced
4 garlic cloves minced
1 tsp cumin
1.5 tsp paprika
1 tsp dried oregano
1 TBS chili powder
1 6 oz can tomato paste
4 - 6 cups chicken broth
2 cans diced tomatoes
1 can corn, drained
Salt & pepper
1/4 cup chopped cilantro
Pressure cook beans & chicken thighs together in IP for 1.5 hrs on high pressure. If beans are presoaked, cook for 40 minutes. Drain & shred chicken, removing skin & bones. Set aside.
Put IP on sauté mode & add coconut oil. Once melted, add veggies & garlic, cooking about 7-8 minutes until soft. Add spices and cook for about 1-2 min. Add tomato paste, one can of tomatoes, and chicken broth. Cancel sauté, cover & pressure cook on high for 5 min.
Quick release the pressure in the IP & either use immersion blender or transfer soup to blender & purée until smooth.
Transfer back to IP & turn to sauté. Add beans, additional tomato can, corn & chicken. Bring to boil and let simmer for 5 min. Top with cilantro & stir.
Serve with lime wedges, cheese, sour cream (or plain yogurt) & tortilla chips.
If you choose to use canned beans, use 2 cans each of the black and pinto beans, you can skip the first step and instead pressure cook the chicken on high with 4-6 cups water for 15 minutes. Save the liquid to use later for step 2.