Chicken Enchilada Soup
This hearty Chicken Enchilada Soup is packed with creamy cheese, tender chicken, and spicy enchilada flavor, all made quickly in a pressure cooker for an easy, cozy meal.
Equipment
- 1 Pressure cooker for preparing soup
Ingredients
Main ingredients
- ½ teaspoon chili powder
- ½ teaspoon mustard powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cumin
- 1 pinch cinnamon
- 1 pinch cayenne pepper
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 yellow onion diced
- 1 jalapeno pepper diced, seeds removed
- 3 cloves garlic minced
- 10 oz red enchilada sauce
- 10 oz diced tomatoes with green chilies undrained
- 15 oz black beans drained and rinsed
- 15 oz canned whole kernel corn drained
- 1 teaspoon hot sauce optional
- 4 cups chicken broth
- 1 boneless skinless chicken breast or 2 small
- 4 oz cream cheese cubed and softened
- 1 cup cheddar cheese shredded
- ½ cup Monterey Jack cheese shredded
Instructions
Instructions
- Heat butter and olive oil in a pressure cooker over medium heat until melted and shimmering.
- Add diced onion and jalapeno and cook for 5 minutes until softened.
- Stir in minced garlic and cook for 1–2 minutes until fragrant.
- Add all spices, stir and toast with the vegetables briefly.
- Pour in enchilada sauce, diced tomatoes, and chicken broth. Add chicken breast.
- Seal pressure cooker and cook on high pressure for 12 minutes. Allow natural release.
- Remove chicken and shred with two forks. Return to pot along with black beans, corn, and cream cheese.
- Stir until cream cheese melts. Add shredded cheddar and Monterey Jack. Stir and serve hot.
Notes
Top with tortilla strips, sour cream, and fresh cilantro for extra flavor. Soup freezes well for up to 3 months.