Chicken Enchilada Soup Recipe (Instant Pot)
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The Forked Spoon · by Jessica Randhawa★ 5.0 (7)

Chicken Enchilada Soup Recipe (Instant Pot)

NUTRITION · PER SERVING60M COOK
CAL 41%·PRO 86%
CARBS 88G43% OF CAL
14G FIBER0G ADDED0G INTRINSIC56G OTHER17G TOTAL SUGAR
FAT 34G38% OF CAL
7G SAT27G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A flavorful chicken enchilada soup loaded with shredded chicken, beans, and vegetables, cooked in an Instant Pot. Serve with your favorite toppings like avocado, cilantro, and crispy tortilla strips for a quick family meal.

mainmexicansoupchickenbeansdairy free
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Nutrition & ingredients

Ingredients

serves 6
  • 1 tablespoon olive oil
  • 2 medium onions (diced)
  • 1 red bell pepper (seeded and diced)
  • 6 cloves garlic (minced)
  • 3 ears corn (shucked with corn cut from the cob OR 1 (15-ounce) can corn, drained)
  • 1 (15 ounce) can chopped tomatoes
  • 4 (6-inch) corn tortillas (chopped into small squares)
  • 1 tablespoon taco seasoning
  • 1/3 cup Enchilada sauce
  • 3 chicken breasts
  • 6 cups water (plus more as needed)
  • 1 (15-ounce) can black beans (drained and rinsed)
  • 1/2 cup green onions (finely chopped)
  • 1/2 cup fresh cilantro (chopped)
  • 2 teaspoon granulated sugar (optional)
  • Cinnamon sugar tortilla strips ((instructions below))
  • Fresh cilantro
  • Green onion
  • Avocado
  • Lime wedges
  • 6 small flour tortillas (cut into long strips)
  • 2 tablespoon vegetable oil
  • 2 teaspoon ground cinnamon
  • 4 tablespoon granulated sugar
PREP
10M
SODIUM
871MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.