Dive into the warm, comforting embrace of Instant Pot Green Chicken Enchilada Soup. This easy-to-make recipe packs all the flavors of your favorite green enchiladas into a hearty, nourishing soup, perfect for any day of the week.

Overhead image of Green Chicken Enchilada Soup in a bowl

Why You'll Love This Instant Pot Soup

Effortless & Quick. Utilizing the Instant Pot means less active cooking time and easy cleanup.
Flavorful. Packed with the robust flavors of green enchiladas, this soup satisfies your cravings in a spoonful.
Versatile. Easily adjust the heat level and ingredients according to your taste preferences or dietary needs.
Nutritious. Brimming with protein and vegetables, it’s a meal you can feel good about serving your family.

Transform your dinner routine with this delightful soup that promises to be a hit with everyone at the table.

What Does It Taste Like?

This soup combines the tangy, slightly spicy essence of green enchilada sauce with tender chicken, hearty beans, and other traditional ingredients, creating a well-rounded dish that's both satisfying and delicious.

What Is Enchilada Soup Made Of?

When crafting a comforting and flavorful Instant Pot Green Chicken Enchilada Soup, each ingredient plays a vital role in creating a harmonious blend of textures and flavors. Here’s how each component contributes to the dish:

Chicken Breast- Serves as the primary protein source, offering a lean, tender addition that absorbs the surrounding flavors.
Green Enchilada Sauce- Provides the base flavoring of the soup, infusing it with a tangy, mildly spicy, and deeply savory flavor.
White Beans- Adds creaminess and body to the soup without overwhelming it.
Chicken Broth- Acts as the liquid base, helping to meld all the flavors together while keeping the soup’s consistency light and brothy.
Onion- Offers a foundational layer of flavor with its sweet and savory notes, enhancing the overall complexity of the soup.
Garlic- Garlic adds a pungent, spicy element that deepens the flavor profile of the soup, contributing to its aromatic qualities.
Corn- Introduces a sweet, crunchy contrast to the creamy beans and tender chicken, adding a pop of color and freshness.
Diced Green Chiles- Provides a mild heat and a distinctive Southwestern flavor.
Cumin- This spice offers a warm, earthy note with a hint of citrus.
Salt and Pepper- Balances all the ingredients and ensures the soup is flavorful.
Optional toppings- Sliced avocado, sour cream, shredded cheese, fresh cilantro, lime wedges.

How To Make Green Chicken Enchilada Soup

Prep the Ingredients. Start by dicing the onion and mincing the garlic. Drain and rinse the white beans, and gather the rest of your ingredients.
Combine in the Instant Pot. Place the chicken breasts at the bottom of the Instant Pot. Add the green enchilada sauce, chicken broth, diced onion, minced garlic, white beans, frozen corn, diced green chiles, and cumin. Stir to combine. Season with salt and pepper to your preference.
Cook. Secure the lid of the Instant Pot and set the valve to 'Sealing'. Select the 'Manual' setting and set the time for 10 minutes. Once the cooking time has finished, allow a natural release for 10 minutes before carefully switching the valve to 'Venting' for a quick release of any remaining pressure.
Shred the Chicken. Remove the chicken breasts from the soup and shred them using two forks. Return the shredded chicken to the Instant Pot and stir well to combine.
Serve. Ladle the soup into bowls and garnish with your choice of toppings such as sliced avocado, sour cream, shredded cheese, fresh cilantro, and a squeeze of lime.

Close up image of Green Chicken Enchilada Soup in a white bowl with chips surrounding it

Tips And Tricks

Making Green Chicken Enchilada Soup in an Instant Pot is not only convenient but can also yield deliciously rich and comforting results. Here are some tips and tricks to enhance your soup-making experience and ensure your dish is as flavorful and satisfying as possible:

Adjust the Spice Level. Tailor the heat to your liking. If you prefer a milder soup, choose a mild green enchilada sauce and limit the amount of diced green chiles. For a spicier soup, opt for a medium or hot enchilada sauce and add extra green chiles or even some diced jalapeños.
Shred the Chicken Properly. After pressure cooking, remove the chicken breasts and shred them with two forks.
Thicken the Soup. If you prefer a thicker soup, you can use a cornstarch slurry (a mixture of cornstarch and water) to thicken it. After shredding and returning the chicken to the pot, stir in the slurry and use the "Sauté" function to cook until the soup thickens, stirring constantly.

Variations

Green Chicken Enchilada Soup is a versatile dish that can be adapted to fit various dietary preferences and flavor profiles. Here are some creative variations to inspire your next culinary adventure with this comforting soup:

Vegetarian- Skip the chicken and add more beans, such as black beans or pinto beans, for protein. Use vegetable broth instead of chicken broth to keep it vegetarian.
Creamy- After the soup has finished cooking, stir in a cup of heavy cream or coconut milk for a richer, creamier texture.
Low-Carb- Omit the beans and corn. Add more chicken or even chunks of avocado to increase the fat content for a keto-friendly version.

What Goes Good With Enchilada Soup?

Enchilada soup, with its rich, savory flavors, pairs beautifully with a variety of sides, toppings, and accompaniments. To round out your meal, consider these delicious options that complement the warmth and heartiness of the soup:

Cornbread- A slice of moist, buttery cornbread goes perfectly with enchilada soup, especially if it has a hint of sweetness to balance the soup's spicy and savory notes.
Tortilla Chips- Serve your enchilada soup with a side of crunchy tortilla chips for dipping, or crumble them on top for added texture.
Rice- A bowl of fluffy white or Mexican rice can be a great addition, either on the side or spooned directly into the soup to soak up its flavors.

How Long Does It Last?

Green Chicken Enchilada Soup, when stored properly, can last in the refrigerator for up to 3-4 days. Make sure to cool the soup to room temperature before transferring it to an airtight container for storage.

Can You Freeze It?

For freezing, portion the soup into freezer-safe containers or bags, leaving some space for expansion. Frozen Green Chicken Enchilada Soup can last for up to 2-3 months.

To reheat, thaw overnight in the refrigerator or use the microwave's defrost setting before warming it up on the stove over low heat, stirring occasionally until hot.

If it has thickened upon cooling, you might need to add a bit of chicken broth or water to reach your desired consistency.

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Green Chicken Enchilada Soup | Instant Pot Green Enchilada Soup