Instant Pot Creamy Chicken Enchilada Soup

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This Instant Pot Creamy Chicken Enchilada Soup is the perfect easy meal to warm you up on a cold night!

Instant Pot Creamy Chicken Enchilada Soup

This time of year (end of February into early March) is always strange here in Texas. The weather constantly swings between hot and cold and leaves me totally unsure about what to eat. While this Instant Pot creamy chicken enchilada soup is PERFECT for cold weather, it's also something that I'd happily eat no matter what the weather is! With just a few simple ingredients, this soup is SO flavorful, and you can easily customize it to your liking with different toppings.

Instant Pot Creamy Chicken Enchilada Soup

The base of this Instant Pot creamy chicken enchilada soup is meant to taste like, you guessed it, enchiladas! You get the enchilada sauce flavor by combining chicken broth with tomato sauce and plenty of Mexican spices. One of my favorite things about this soup is that the spices give it so much flavor that you don't need to chop garlic, onions, etc to start it with, so your prep time is almost zero!

My other favorite thing about this Instant Pot creamy chicken enchilada soup is the toppings! I'm pretty much down for any soup that involves toppings (especially when one of those is sour cream!) so that you can customize your own bowl. Here we went for tortilla strips (you can use corn or grain-free), sour cream, lime wedges, diced red onion, and fresh jalapeno. Shredded cheese, cilantro, and even hot sauce would all be great additions too!

Instant Pot creamy chicken enchilada soup

While this Instant Pot creamy chicken enchilada soup is absolutely delicious as-is, you can also add some extra veggies as desired, especially if you don't tolerate corn or beans! Bell peppers, zucchini, carrots, and even greens would all work well in this soup.

However you make it, we hope that you love this soup as much as we do!


Instant Pot Creamy Chicken Enchilada Soup

Instant Pot Creamy Chicken Enchilada Soup

This soup is packed with flavor and comes together quickly with the help of the Instant Pot!

  • Author: Amber Goulden
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 5 servings
  • Category: Dinner
  • Method: Instant Pot
  • Cuisine: Mexican


For the soup:

  • 5 cups chicken broth
  • 8 ounces tomato sauce
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano leaves
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon coarse sea salt, to taste
  • 2 pounds boneless, skinless chicken thighs (may use breasts if desired)
  • 1, 16 ounce can black beans, rinsed and drained (omit for Paleo and Low Carb)
  • 1 cup frozen corn (omit for Paleo and Low Carb)
  • ½ cup sour cream, or an equal amount of cream from the top of a can of full-fat coconut milk for dairy-free
  • 2 tablespoons lime juice

To garnish:

  • 3 corn tortillas, or two grain-free tortillas
  • 3 tablespoons avocado oil or ghee
  • Diced red onion, for garnish
  • Additional sour cream, for garnish
  • 1 jalapeno, thinly sliced


  1. Add the broth, tomato sauce, and spices to the Instant Pot and stir to combine, then add the chicken thighs, corn, and black beans. Place the lid on the pot and seal, then hit the ‘soup’ button and set to cook for 25 minutes.
  2. While the soup cooks, cut the tortillas into thin strips and heat the avocado oil in a small pan over medium-high heat. Once oil is hot, add the tortilla strips. Cook 3-5 minutes, stirring frequently, until crisp.
  3. Once the timer goes off, immediately release the pressure by turning the knob on top of the Instant Pot from ‘sealed’ to ‘venting.’ Once the pressure has fully released, remove the lid from the pot and remove the chicken and transfer to a bowl or your cutting board. Shred the chicken with two fork then place it back in the Instant Pot.
  4. Add the sour cream and lime juice to the soup and stir to combine. Taste for seasoning and add additional salt as needed.
  5. Serve with tortilla strips, avocado, sour cream, and cilantro and enjoy!


  • To make in a slow cooker: follow the instructions as-is, and cook on high for 4 hours or on low for 6-8 hours, until the chicken easily pulls apart.
  • To make on the stove top: cut the chicken into 1-inch cubes and toss with the salt, then add 1 tablespoon avocado oil to a pot with matching lid over medium-high heat. Add the chicken to the pot and cook for 4-5 minutes, until browned, then add the remaining ingredients (minus the lime juice and sour cream) to the pot, turn the heat to low, cover, and cook for 20-25 minutes, until chicken is cooked through. Stir in the sour cream and lime juice, taste for seasoning, garnish, and serve!
  • Diced avocado, cilantro, cheese, and hot sauce would also make great additions for topping this soup!

Keywords: instant pot, gluten-free, quick


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  1. Nikki says:

    Making tonight! Does this soup freeze well? Any tips?

  2. Leslie says:

    yummy soup! can’t wait to have leftovers for lunch. Perfect dinner when you’re oven decides to stop working. IP to the rescue.

  3. Abby says:

    Can you use nonfat plain greek yogurt as a substitute for the sour cream?

  4. Amie says:

    This was delicious. My whole family including my 3 year old and 1 year old loved it. I added a small sautéed onion and 2 cloves of garlic. I served it with a side of rice and cheddar Brazi bites. Thanks!

  5. Chelsea says:

    This soup looks so good! My husband would be all over this. He keeps begging me to make more soup!

  6. Barb says:

    This was a delicious soup! You guys come up with the best recipes – so perfect for our family. Where are guajillo peppers typically in the grocery store? I couldn’t find them.

  7. Kari Pagel says:

    Delicious! Whole family loved it….. Thanks for all of your hard work!!

    5.0 rating

  8. Casey Pierce says:

    Loved making this recipe tonight! My wife and cannot get enough of your recipes!

    5.0 rating

  9. Jacquie says:

    How would I change the instructions if using frozen chicken?

  10. Angela says:

    This is amazing! So much flavor and could not be easier to throw together.

    5.0 rating

  11. Patti says:

    I need to serve 10. Can I double in the Or better idea?

  12. Tee says:

    The tomato sauce link doesn’t link. Please advise recommended option

  13. Kelly says:

    Just made tonight and it was delicious. Will definitely make again!

  14. Madison Shaw says:

    What is the serving size?

    1. Brandi Schilhab says:

      The serving size is about 2 cups of soup, Madison! We hope you love it!

  15. Cynthia Crise says:

    This was so delicious and easy to make!

    1. Brandi Schilhab says:

      Score!! So glad you enjoyed it!

  16. Cynthia Crise says:

    This was so delicious and easy to make!

    1. Brandi Schilhab says:

      Score!! So glad you enjoyed it!

  17. Laura says:

    I make this soup a lot! Use coconut cream instead of the sour cream, so delicious and easy to prepare!

    1. Brandi Schilhab says:

      Great idea! So glad you love this one, Laura!