Instant Pot  Chicken Enchilada Soup

Filled with tender shredded chicken and a mix of beans and hearty corn, this Tex-Mex soup features an ultra rich broth with the perfect punch of chile spice.


Heat oil in the Instant Pot on the Sauté function. Add chicken to brown on both sides. Remove and set aside.


Stir in the onions and cook until softened, stirring every now and then. Add the garlic to the onion and cook for 30 seconds.


Add the chicken stock and tomato sauce and place the chicken thighs back in the Instant Pot. Seal and cook.


Now stir in some fresh cilantro and lime juice for a pop of bright flavor, shred the chicken, and it's ready to serve.

For the most delicious Instant Pot chicken enchilada soup, I hope you try this recipe. It will be your new favorite!

This Instapot recipe was fantastic! The entire family enjoyed it, and I will be sharing the recipe with a few coworkers that enjoy this cuisine

Readers love it!

More soup & stew recipes

shrimp & crab gumbo

white chicken chili

instant pot red beans & rice