Chicken Enchilada Soup Pressure Cooker Recipe
This creamy and cheesy Chicken Enchilada Soup is the perfect cozy meal, packed with Mexican-inspired flavors, tender shredded chicken, and pantry staples. Easily adaptable for pressure cooker, stove top, or Crock Pot!
Equipment
- 1 Soup pot Large
Ingredients
Seasonings
- 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
Soup
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 yellow onion diced
- 1 jalapeño 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
- 4 cups chicken broth
- 1 large 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
- 1 teaspoon hot sauce optional
Instructions
Instructions
- Combine the seasonings and set aside. Take out the cream cheese and allow it to soften. Shred cheddar and Monterey Jack cheese and set aside.
- Heat butter and olive oil in a large soup pot over medium heat. Add the onions and peppers and sauté for 4 minutes.
- Add the garlic to the pot and cook for 1 minute more.
- Pat the chicken dry and season with salt and pepper.
- Add the seasoned chicken to the pot along with enchilada sauce, tomatoes, black beans, corn, hot sauce, chicken broth, and prepared seasonings.
- Bring the soup to a gentle boil and cook the chicken through, about 15-20 minutes.
- Remove the chicken from the soup and shred it using two forks.
- Return the shredded chicken to the pot. Reduce heat to low.
- Stir in the softened cream cheese until fully combined.
- Add the shredded cheddar and Monterey Jack cheese and stir until melted.
- Taste and adjust seasonings if needed. Serve warm.
Notes
For added spice, try substituting Monterey Jack with Cabot Hot Habanero Cheese. Use rotisserie chicken for quicker prep. Don’t add cheese while soup is too hot to prevent curdling.