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.

1

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

3

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

4

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

5

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!

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