Best 2 Pressure Cooker Chicken Enchilada Soup Recipes

Indulge in the tantalizing flavors of pressure cooker chicken enchilada soup, a symphony of Mexican-inspired goodness. This delectable soup is a delightful fusion of classic enchilada flavors and the convenience of a pressure cooker. Dive into a rich and flavorful broth brimming with tender chicken, a medley of colorful vegetables, and the perfect blend of zesty spices. Each spoonful promises a burst of Mexican magic, transporting you to a fiesta of flavors.

The beauty of this soup lies in its versatility. It caters to a range of dietary preferences, offering both a meaty and a vegetarian option. The meat enthusiasts can revel in the succulent chicken, while vegetarians can savor the hearty combination of beans and vegetables. Additionally, this recipe can be easily customized to suit your spice level, ensuring everyone can enjoy this comforting soup.

So, prepare to tantalize your taste buds and embark on a culinary adventure with this pressure cooker chicken enchilada soup. Gather your ingredients, fire up your pressure cooker, and let the delightful aromas fill your kitchen. Immerse yourself in the vibrant flavors of Mexico, and relish every sip of this extraordinary soup.

Check out the recipes below so you can choose the best recipe for yourself!

PRESSURE COOKER CHICKEN ENCHILADA SOUP

Pressure Cooker Chicken Enchilada Soup image

What's the quickest and tastiest way to bring the flavor to your favorite chicken tortilla soup? Instant Pot! This soup delivers a big bowl of fresh comfort-just ask my husband. Toppings like avocado, sour cream and tortilla strips are a must. -Heather Sewell, Harrisonville, Missouri

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 8 servings (3-1/4 quarts).

Number Of Ingredients 15

Ingredients

1 tablespoon canola oil
2 Anaheim or poblano peppers, finely chopped
1 medium onion, chopped
3 garlic cloves, minced
1 pound boneless skinless chicken breasts
1 carton (48 ounces) chicken broth
1 can (14-1/2 ounces) Mexican diced tomatoes, undrained
1 can (10 ounces) enchilada sauce
2 tablespoons tomato paste
1 tablespoon chili powder
2 teaspoons ground cumin
1/2 teaspoon pepper
1/2 to 1 teaspoon chipotle hot pepper sauce, optional
1/3 cup minced fresh cilantro
Optional: Shredded cheddar cheese, cubed avocado, sour cream and tortilla strips

Steps:

Select saute setting on a 6-qt. electric pressure cooker and adjust for high heat; add oil. When oil is hot, add peppers and onion; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer. Add chicken, broth, tomatoes, enchilada sauce, tomato paste, seasonings and, if desired, pepper sauce. Stir. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 8 minutes. Allow pressure to naturally release for 7 minutes; quick-release any remaining pressure. , Remove chicken from pressure cooker. Shred with 2 forks; return to pressure cooker. Stir in cilantro. Serve with toppings as desired.

Nutrition Facts : Calories 132 calories, Fat 4g fat (1g saturated fat), Cholesterol 35mg cholesterol, Sodium 1117mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 2g fiber), Protein 14g protein.

PRESSURE-COOKER WHITE CHILE CHICKEN ENCHILADA SOUP

Pressure-Cooker White Chile Chicken Enchilada Soup image

I created this thick and creamy soup by adapting several recipes into one. Although previously a slow-cooker soup, the pressure cooker brings it to the table much sooner. It's an easy dinner when you want a delicious chicken soup with lots of flavor. -Joan Hallford, North Richland Hills, Texas

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 2-1/2 quarts.

Number Of Ingredients 14

Ingredients

1 carton (32 ounces) reduced-sodium chicken broth
1 can (15-1/2 ounces) great northern beans, rinsed and drained
2 boneless skinless chicken breast halves (6 ounces each)
1 can (10 ounces) green enchilada sauce
1 cup chunky salsa
1 can (4 ounces) chopped green chiles
2-1/2 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon garlic powder
1-1/2 cups frozen corn, thawed
1/2 cup sour cream
2 tablespoons lemon or lime juice
1/4 teaspoon pepper
Optional toppings: Corn chips, avocado slices and shredded pepper jack cheese

Steps:

Place the first 9 ingredients in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 6 minutes. Quick-release pressure. Press cancel., Remove chicken; shred with 2 forks. Return to pressure cooker. Stir in corn, sour cream, lemon juice and pepper. Serve with toppings as desired., Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.

Nutrition Facts : Calories 183 calories, Fat 6g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 752mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 4g fiber), Protein 14g protein.

Tips:

If you don't have a pressure cooker, you can make this soup in a slow cooker on low for 6-8 hours or until the chicken is cooked through.
To make the soup creamier, blend a portion of the soup until smooth and then stir it back into the pot.
If you like a spicy soup, add a teaspoon or two of chili powder or cayenne pepper.
To make the soup more flavorful, use a variety of different types of beans, such as black beans, kidney beans, and pinto beans.
Serve the soup with your favorite toppings, such as shredded cheese, sour cream, avocado, and cilantro.

Conclusion:

This pressure cooker chicken enchilada soup is a quick and easy weeknight meal that is sure to please the whole family. It's packed with flavor and can be easily customized to your liking. So next time you're looking for a quick and satisfying meal, give this soup a try!