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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
Ingredients
14 INGREDIENTS
5 SERVINGS
Fresh Cilantro
1/2 cup fresh cilantro
chopped, plus more for garnish
Canned No Salt Added Fire Roasted Diced Tomatoes
1 can canned no salt added fire roasted diced tomatoes
Tortilla Chips
tortilla chips
for garnish
Canned Black Beans
1 can canned black beans
rinsed
Olive Oil
1 tbsp olive oil
Onion
1 medium onion
chopped
Shredded Mexican-style Cheese
3/4 cup shredded mexican-style cheese
Salt
1 tsp salt
Lime
1 whole lime
juiced
Garlic
3 cloves garlic
minced
Chili Powder
2 tbsp chili powder
Low Sodium Chicken Broth
4 cups low sodium chicken broth
Boneless Skinless Chicken Breast
1 lb boneless skinless chicken breast
cut into 1/2-inch pieces
Poblano Pepper
1 whole poblano pepper
seeded and chopped
Directions
11 STEPS
20 min
PREP TIME
45 min
TOTAL TIME
View Directions on Eating Well
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?