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Creamy Chicken Enchilada Soup taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

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
Cook Time 35 minutes
Total Time 45 minutes
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.