Instant Pot Chili's Chicken Enchilada Soup Recipe

July 18, 2023 Post a Comment

Description

If you love the flavor of the popular Chili's Chicken Enchilada Soup, you'll be thrilled to learn that you can make it at home with your Instant Pot. This version of the recipe is a little different than the original soup that is served in Chili's restaurants. It's a bit more like a chili than a soup, but it still has that delicious enchilada flavor that everyone loves. Plus, it's a lot easier to make and it only takes about 30 minutes!

This Instant Pot Chili's Chicken Enchilada Soup is a creamy, cheesy, and comforting soup that is perfect for cold winter nights. The flavor is so good that even picky eaters will love it. It also makes a great meal for lunch or dinner, and it freezes well too. And, it's a great way to use up leftovers from a roasted chicken.

Prep Time

This Instant Pot Chili's Chicken Enchilada Soup takes about 10 minutes to get ready for cooking. That includes measuring out the ingredients, chopping the veggies, and getting the Instant Pot ready to go.

Cook Time

Once your Instant Pot is ready to go, this Chili's Chicken Enchilada Soup will be ready in about 20 minutes. The Instant Pot will do all of the work for you, so all you have to do is wait for it to finish cooking.

Ingredients

2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 red bell pepper, chopped
1 jalapeno pepper, seeded and minced
2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon oregano
2 cups chicken broth
1 (15 ounce) can diced tomatoes
1 (15 ounce) can black beans, drained and rinsed
1 (4 ounce) can diced green chilies
1 cup frozen corn
2 cups cooked chicken, shredded
1/2 cup sour cream
1/2 cup shredded cheddar cheese
1/4 cup fresh cilantro, chopped
Salt and pepper, to taste

Instructions

1. Start by pressing the sauté button on your Instant Pot. Add the olive oil, onion, garlic, red bell pepper, and jalapeno pepper. Sauté for about 5 minutes, or until the vegetables are tender.

2. Add the chili powder, cumin, and oregano. Stir to combine and let cook for another minute.

3. Pour in the chicken broth and canned tomatoes, and stir to combine. Add the black beans, green chilies, and corn. Stir to combine.

4. Place the lid on the Instant Pot and make sure the valve is in the sealed position. Press the manual button and set the timer for 10 minutes. When the timer is done, let the pressure release naturally.

5. Once the pressure has released, open the lid and stir in the cooked chicken, sour cream, cheddar cheese, and cilantro. Taste and season with salt and pepper, if desired.

Equipment

Instant Pot
Measuring cups and spoons
Cutting board
Knife
Spatula or wooden spoon

Notes

This recipe can easily be doubled if you want to make a larger batch. You can also substitute the chicken for ground beef or turkey, if desired. If you don't have an Instant Pot, you can make this recipe on the stovetop by following the same instructions and cooking the soup for about 30 minutes.

Nutrition: Per Serving

Calories: 334 kcal

Carbohydrates: 22 g

Protein: 22 g

Fat: 17 g

Saturated Fat: 6 g

Cholesterol: 56 mg

Sodium: 789 mg

Potassium: 581 mg

Fiber: 5 g

Sugar: 6 g

Vitamin A: 1445 IU

Vitamin C: 39 mg

Calcium: 102 mg

Iron: 2 mg

Recipe Tips

If you want to make this soup a little spicier, add a teaspoon of cayenne pepper or a diced jalapeno pepper to the soup. You can also add some diced bell peppers for a burst of color and flavor. This soup is great served with a dollop of sour cream and a sprinkle of fresh cilantro.

You can also make this soup even heartier by adding some cooked brown rice or quinoa. This will make it a complete meal in one pot! If you want to turn this soup into a chili, add a can of drained and rinsed kidney beans.

Leftover Chili's Chicken Enchilada Soup will keep in the fridge for up to 5 days.