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Eating Well

Pressure-Cooker Chicken Enchilada Soup

This easy soup flavored with chili powder and a splash of lime is quick enough to prepare for a warming weeknight meal thanks to an electric pressure cooker like the Instant Pot. Lean chicken breast is easy to prep, but boneless, skinless chicken thighs would make a great substitute.
1
713
24
45 min
TOTAL TIME
696
CALORIES
$1.91
PER SERVING
Pressure-Cooker Chicken Enchilada Soup
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Ingredients
14 INGREDIENTS
5 SERVINGS
Canned Black Beans
1 can canned black beans
rinsed
Olive Oil
1 tbsp olive oil
Poblano Pepper
1 whole poblano pepper
seeded and chopped
Shredded Mexican-style Cheese
3/4 cup shredded mexican-style cheese
Fresh Cilantro
1/2 cup fresh cilantro
chopped, plus more for garnish
Salt
1 tsp salt
Lime
1 whole lime
juiced
Garlic
3 cloves garlic
minced
Chili Powder
2 tbsp chili powder
Boneless Skinless Chicken Breast
1 lb boneless skinless chicken breast
cut into 1/2-inch pieces
Low Sodium Chicken Broth
4 cups low sodium chicken broth
Canned No Salt Added Fire Roasted Diced Tomatoes
1 can canned no salt added fire roasted diced tomatoes
Onion
1 medium onion
chopped
Tortilla Chips
tortilla chips
for garnish
Directions
11 STEPS
20 min
PREP TIME
45 min
TOTAL TIME
View Directions on Eating Well
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Health Info
Macros
71g
CARBS
22g
FAT
53g
PROTEIN
Contains these allergens
MILK
WHEAT
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Frequently Asked Questions
What are the ingredients needed to make Chicken Enchilada Soup?
Do I need to use a specific type of chicken for this recipe?
Can I make this soup in a slow cooker?
Can I substitute any of the ingredients in the recipe?
How can I thicken or thin out the soup?
What are common mistakes to avoid when making this soup?
How should I store leftovers?
What are some tips for meal prep with this soup?