Creamy Chicken Enchilada Soup

Steam curls up from the valve and your stomach starts talking back. You just know something good's happening inside your pressure cooker. You kinda catch that cozy vibe, the smells sneaking out just enough to tease your hunger.

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Your kitchen fills with the scent of spices, and you feel excited. This soup’s not just any soup; it’s gonna warm you up like no other. As the float valve pops up, you’re reassured it’s building pressure right on time.

We all love that moment when the sealing ring locks in tight and steam cues tell you the wait’s almost over. You probably spot how this method best pulls flavors together quickly. That bubbling inside is telling you that tender chicken and zesty enchilada sauce are mingling beautifully already.

The Truth About Fast Tender Results

• Pressure build inside your cooker seals in moisture so chicken stays juicy, not dried out.
• The float valve signals when pressure’s perfect, so you can’t under or over cook by accident.
• Quick release lets you stop cooking fast and lock veggies and cheese in their fresh flavor.
• Spices bloom quicker under pressure, giving you deeper flavor without standing by the stove.
• The sealing ring keeps steam locked tight for even cooking and safety—it’s gotta be in good shape!
• No need for long slow cooks; pressure does the heavy lifting in less than half hour.

Your Simple Ingredient Checklist

• Spices you’ll mix: ½ teaspoon chili powder, mustard powder, garlic powder, onion powder, ¼ teaspoon cumin, and pinches of cinnamon plus cayenne pepper for a little kick.
• Fats to start: 1 tablespoon butter and 1 tablespoon olive oil. They smooth out the flavors real good.
• Veggies: 1 yellow onion diced, 1 jalapeno pepper diced without seeds, and 3 cloves garlic minced.
• Sauces are key: 10 oz. red enchilada sauce and 10 oz. diced tomatoes with green chilies undrained. These bring the soul to the soup.
• Beans and corn: 15 oz. black beans drained and rinsed, and 15 oz. canned whole kernel corn drained. Adds texture you want.
• Optional heat: 1 teaspoon hot sauce if you like more fire in your bowl.
• Broth and chicken: 4 cups chicken broth and 1 large boneless skinless chicken breast (or 2 smaller ones). You can use cooked chicken too—just see my notes below.
• Cheese finishing: 4 oz. cubed softened cream cheese, 1 cup shredded cheddar, and ½ cup shredded Monterey Jack. Or go extra cheddar if that’s your vibe.

How It All Comes Together Step by Step

First, heat your butter and olive oil in the pressure cooker pot over medium heat. Let those melt down and mingle while you dice your onion and jalapeno.

When the fat’s warm and ready, toss in the onion and jalapeno. Cook ‘em till they’re nice and softened, about 5 minutes. You’ll smell that soft onion sweetness kicking in.

Next, add the minced garlic. Stir it around for about a minute until that garlicky scent pops out. Don’t let it burn, though!

Stir in your spice mix: chili powder, mustard powder, garlic powder, onion powder, cumin, cinnamon, and cayenne pepper. Cook for about a minute so the flavors get toasted and blend together.

Pour in the enchilada sauce and the diced tomatoes with green chilies. Stir it well, scraping up any tasty bits stuck to the pot. The colors alone will make you smile.

Now add the chicken broth and the chicken breast. Seal your cooker and wait for the float valve to pop up signaling pressure is built. Cook under pressure 10 minutes, then quick release the steam.

Open up your cooker, fish out the chicken breast and shred it up. Return shredded chicken back in and stir in the black beans, corn, cream cheese cubes, and half the shredded cheddar and Monterey Jack.

Switch your cooker to low and stir till cheeses melt into creamy goodness. Sprinkle remaining cheese on top when serving.

Valve Hacks You Need to Know

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• If you gotta move fast, do a quick release carefully by using a towel or wooden spoon to avoid steam burns.
• Always check your sealing ring before cooking, a worn one means no pressure and you’ll wait forever.
• Watch for steam cues — if too much steam is escaping, your sealing ring might be seated wrong.
• When using quick release, be sure the float valve drops before removing lid to avoid a mess.
• For soups like this, natural pressure release isn’t necessary unless you want softer veggies. Quick release works perfectly.

That First Bite Moment

When you dig your spoon into that bowl, the warmth hits right away. It’s like a cozy hug from your own kitchen. You catch that spicy-sweet enchilada sauce mingled with creamy cheese that melts on your tongue.

The chicken is tender like it just fell apart on its own, juicy and packed with the flavors from all that seasoning and broth. Bits of jalapeno give a little zing without stealing the show.

The black beans and corn add just the right texture, popping with each bite. You feel this soup’s got layers—warmth, creamy cheese, and a little fire that makes you wanna take another spoonful instantly.

And oh, that cheese topping melts slowly as you eat, making each bite richer than the last. You realize you made something really good. Something to come back to again and again.

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Making It Last All Week Long

You got leftovers, that’s a good problem. Store your soup in an airtight container and keep it in the fridge for up to 4 days. Just warm it on the stovetop or microwave when you’re ready.

If you wanna freeze it, put soup in freezer-safe bags or containers. It keeps well frozen for up to 3 months. Thaw in the fridge overnight before reheating.

For best results, keep the cheese toppings separate until you serve again. That way it won’t get rubbery or grainy when reheated.

Leftover chicken enchilada soup also makes a great base for a next-day casserole or chili. Just add some rice or tortilla chips and extra cheese right before heating.

Common Questions and Real Answers

• Can I use cooked chicken instead of raw? Yeah, just add cooked shredded chicken after pressure cooking. Skip the step where the raw chicken cooks under pressure to avoid overcooking.
• Why’s my float valve not popping up? Check your sealing ring and lid placement. If they’re not seated well, pressure won’t build properly.
• Can I make it spicier? For sure. Add more jalapeno or cayenne pepper, or throw in extra hot sauce. Just go slow and taste as you go.
• What if my soup’s too thin? Remove lid and simmer in sauté mode or open pot till it thickens up a bit.
• How do I prevent cheese from clumping when reheating? Stir in cheese slowly over low heat, or add fresh cheese right before serving.
• Can I switch out black beans for pinto or kidney beans? Definitely, whatever you like or have on hand works great in this soup.

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Chicken Enchilada Soup for Your Pressure Cooker

This cozy, creamy Chicken Enchilada Soup comes together easily in the pressure cooker with tender chicken, bold enchilada flavor, and melty cheese. A hearty, comforting meal.

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Cuisine Mediterranean

Servings 11 cups

Calories 242 kcal

Equipment

• 1 Mixing bowl Large

Ingredients

  

Main ingredients

• 0.5 teaspoon Chili powder
• 0.5 teaspoon Mustard powder
• 0.5 teaspoon Garlic powder
• 0.5 teaspoon Onion powder
• 0.25 teaspoon Cumin
• 1 pinch Cinnamon
• 1 pinch Cayenne pepper
• 1 tablespoon Butter
• 1 tablespoon Olive oil
• 1 Yellow onion diced
• 1 Jalapeno 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
• 1 teaspoon Hot sauce optional
• 4 cups Chicken broth
• 1 Boneless skinless chicken breast or 2 small, see notes for cooked chicken
• 4 oz Cream cheese cubed and softened
• 1 cup Cheddar cheese shredded
• 0.5 cup Monterey Jack cheese shredded

Instructions

 

Instructions

• Heat butter and olive oil in the pressure cooker pot over medium heat. Dice onion and jalapeno while oil heats.
• Add onion and jalapeno to the pot. Cook for about 5 minutes until softened.
• Stir in minced garlic and cook for 1 minute. Add chili powder, mustard powder, garlic powder, onion powder, cumin, cinnamon, and cayenne. Cook 1 minute more, stirring well.
• Pour in enchilada sauce and diced tomatoes. Stir to scrape any bits off the bottom of the pot.
• Add chicken broth and chicken breast. Lock lid and build pressure. Cook under pressure for 10 minutes then quick release.
• Remove chicken, shred with two forks. Return shredded chicken to pot. Add black beans, corn, cream cheese, half the cheddar and Monterey Jack cheese.
• Switch cooker to low and stir until cheeses melt. Serve with remaining cheese sprinkled on top.

Notes

Store in airtight container in fridge for up to 4 days or freeze for up to 3 months. Reheat on stove or microwave. Keep cheese topping separate when storing to avoid grainy texture.