Instant Pot Chicken Enchilada Soup Recipe
Let's get extra cozy with this Instant Pot chicken enchilada soup! Filled with tender shredded chicken, a mix of beans and hearty corn, this Tex-Mex soup features an ultra rich broth with the perfect punch of chile spice. Serve with your favorite toppings and you're in for one crowd-pleasing soup.
How to Make the Best Instant Pot Chicken Enchilada Soup
This Instant Pot chicken enchilada soup is the ultimate comfort food—a rich, flavorful Tex-Mex soup that comes together in under an hour. Tender shredded chicken, hearty beans, and corn float in a deeply spiced broth that’s infused with warm chiles, cumin, and a hint of chocolate for complexity. It’s everything you love about enchiladas, but in an easy one-pot meal.
The magic happens when you build a proper spice base by sautéing chili powder, cocoa powder, cinnamon, and other warm spices into a roux. This creates a rich foundation for the broth that’s far more flavorful than simply stirring spices into liquid. The Instant Pot makes the process incredibly efficient—the chicken becomes perfectly tender in just 13 minutes under pressure, and you’re done cooking in less time than it would take to eat at a restaurant.
Top your bowls generously with your favorite garnishes: crispy tortilla strips, creamy avocado slices, fresh cilantro, a dollop of sour cream, and crumbled cheese. Each spoonful is hearty, satisfying, and absolutely packed with authentic Tex-Mex flavor.
Instant Pot Chicken Enchilada Soup
Let's get extra cozy with this Instant Pot chicken enchilada soup! Filled with tender shredded chicken, a mix of beans and hearty corn, this Tex-Mex soup features an ultra rich broth with the perfect punch of chile spice. Serve with your favorite toppings and you're in for one crowd-pleasing soup.
Ingredients
For the Chicken and Base
Spices
Broth and Mix-ins
Toppings (Optional)
Instructions
Brown the Chicken
- Heat 1 tablespoon canola oil in Instant Pot on the Saute function. Sprinkle salt and pepper over the chicken. Cook four chicken thighs until browned, about four minutes per side. Remove from Instant Pot and repeat with the remaining four chicken thighs.
Build the Spice Base
- Pour in the remaining 1/4 cup canola oil and whisk in flour to make a paste. Continue to whisk for about two to three minutes to cook the flour.
- Whisk in the chili powder, cocoa powder, cumin, Mexican oregano, cayenne pepper, cinnamon and cloves.
- Stir in the onions to coat with the spices and cook until softened, about four minutes. Add the garlic and cook for 30 seconds, stirring constantly.
Deglaze and Simmer
- Stir in about 1 cup chicken stock, using a wooden spoon to scrape up the bits on the bottom of the pot. Then stir in the rest of the chicken stock and tomato sauce until smooth.
- Add the chicken back to the Instant Pot. Place the lid on top and seal. Turn to the Manual function and cook for 13 minutes.
Finish the Soup
- When the time is up, allow to naturally release for 10 minutes, then turn the valve to quick release the rest of the pressure.
- Remove the chicken and allow to cool for a couple minutes. Hit Cancel and turn the Saute function back on. Stir in the black beans, pinto beans, Rotel and frozen corn.
- Use two forks to shred the cooled chicken and discard the bones. Stir the shredded chicken back into the soup.
- Turn off the Instant Pot and stir in fresh lime juice and cilantro. Serve with desired toppings.
Notes
- This soup is best served immediately with your favorite toppings.
- Leftover soup can be stored in the refrigerator for up to 4 days.
- The depth of flavor comes from the unique spice blend—don't skip the cocoa powder, it adds richness to the broth.
- For extra heat, add more cayenne pepper or include fresh diced jalapeños.