Instant Pot Chicken Enchilada Soup

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Rumor has it a cold front is passing through Louisiana this week— well I am already with a new soup prepped and stored in my fridge.

This soup is crazy easy, budget friendly, and made in the Instant Pot. Just a few cans, pinches of seasoning, and some chicken has you ready for that cool front- if it ever gets here!

Chicken Enchilada Soup

Ingredients

• 4-5 Boneless Skinless Chicken Thighs

• 1 tbsp olive oil

• 1 red bell pepper, roughly chopped

• 1 yellow bell pepper, roughly chopped

• 1/2 yellow onion, roughly chopped

• 1 jalapeno, de-seeded and sliced

• 4 cloves garlic, minced

• 4 cups low sodium chicken broth

• 1 tbsp sauce from chipotle peppers in adobo sauce

• 1 can black beans, drained and rinsed

• 1 can green enchilada sauce

• 1 can fire roasted diced tomatoes

• 1 cup frozen corn

• 2 tsp cumin

• 1 tsp chili powder

• 1 tsp onion powder

• salt and pepper

• toppings: cilantro, lime, cheese, greek yogurt

Directions

1. Turn instant pot on and hit Saute.

2. Once IP is hot add oil, onions, bell peppers, jalapeno, garlic, cumin, chili powder, onion powder, and salt & pepper to taste. Saute until onions & peppers are slightly softened, 4-5 minutes

3. Add the remainder or the ingredients (not including the toppings). Stir ingredients to combine.

4. Set pot to High Pressure for 20 minutes and then quick release.

5. Serve with desired toppings & Enjoy!

There you have it… now if only it would cool down here in Louisiana. If you make this recipe don’t forget to tag @thevintagefork on Instagram for a chance to be featured!

Don’t have an Instantpot? Here is a link to mine, click here.

Not ready to make this soup just yet? Pin the image below to save for later!

As always, thanks for following along! In the meantime, check out all of my food & travel journeys over on Instagram!