Instant Pot Chicken Enchilada Soup

Name: Instant Pot Chicken Enchilada Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 2 tsp Cumin Powder (1 teaspoon ground cumin (part of divided amount) + 1 teaspoon ground cumin (remaining divided amount)); 2 tsp Garlic Powder (1 teaspoon garlic powder (part of divided amount) + 1 teaspoon garlic powder (remaining divided amount)); 1 tsp Chili Powder (1 teaspoon chili powder); 1 tsp Paprika (1 teaspoon paprika); ¾ tsp Kosher Salt (¼ teaspoon kosher salt (part of divided amount) + ½ teaspoon kosher salt (remaining divided amount)); 1 lb Chicken Breast (1 pound boneless skinless chicken breasts); ½ piece White Onion (½ white onion, diced); 2 tbsp Olive Oil (2 tablespoons olive oil); 1 piece Green Chili (1 four-ounce can green chilis); 1 cup Red Enchilada Sauce (1 cup red enchilada sauce); 6 cup Chicken Broth (6 cups chicken broth); ½ cup Masa Harina (½ cup masa harina); 4 oz Cream Cheese (4 ounces cream cheese, softened and cubed); 2 cup Cheddar Cheese (2 cups shredded cheddar cheese + extra shredded cheddar cheese); 0 pieces Tortilla Strip (tortilla strips); 0 pieces Cilantro (fresh cilantro); 0 pieces Sour Cream (sour cream)

Instant Pot Chicken Enchilada Soup - Main Course,Soup (American)

45 minAmerican

Servings6

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Egg Free

Ingredients

For 6 servings

Cumin Powder2 tsp · 1 teaspoon ground cumin (part of divided amount) + 1 teaspoon ground cumin (remaining divided amount)
Garlic Powder2 tsp · 1 teaspoon garlic powder (part of divided amount) + 1 teaspoon garlic powder (remaining divided amount)
Chili Powder1 tsp · 1 teaspoon chili powder
Paprika1 tsp · 1 teaspoon paprika
Kosher Salt¾ tsp · ¼ teaspoon kosher salt (part of divided amount) + ½ teaspoon kosher salt (remaining divided amount)
Chicken Breast1 lb · 1 pound boneless skinless chicken breasts
White Onion½ piece · ½ white onion, diced
Olive Oil2 tbsp · 2 tablespoons olive oil
Green Chili1 piece · 1 four-ounce can green chilis
Red Enchilada Sauce1 cup · 1 cup red enchilada sauce
Chicken Broth6 cup · 6 cups chicken broth
Masa Harina½ cup · ½ cup masa harina
Cream Cheese4 oz · 4 ounces cream cheese, softened and cubed
Cheddar Cheese2 cup · 2 cups shredded cheddar cheese + extra shredded cheddar cheese
Tortilla Strip0 pieces · tortilla strips
Cilantro0 pieces · fresh cilantro
Sour Cream0 pieces · sour cream

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Steps

1In small bowl, combine 1 teaspoon ground cumin, 1 teaspoon garlic powder, 1 teaspoon chili powder, 1 teaspoon paprika, and ¼ teaspoon kosher salt. Rub spice mixture all over 1 pound boneless skinless chicken breasts until fully coated.
2Set Instant Pot to Sauté mode. Add 2 tablespoons olive oil. Once hot, add ½ white onion, diced, with pinch of salt. Sauté 2–3 minutes until softened. Press Cancel.
3Add seasoned chicken breasts to pot. Add 1 four-ounce can green chilis, 1 cup red enchilada sauce, 1 teaspoon ground cumin, 1 teaspoon garlic powder, ½ teaspoon kosher salt, and 6 cups chicken broth. Do not add masa harina.
4Secure lid; set valve to Sealing. Cook on High Pressure for 12 minutes. Perform Quick Release when cycle finishes.
5Remove chicken breasts and shred with chicken shredder or two forks. Set aside.
6Ladle approximately 2 cups hot broth into medium bowl. Whisk in ½ cup masa harina until completely smooth. Pour slurry back into pot and stir well.
7Set pot to Sauté mode. Add shredded chicken. Simmer 5–7 minutes, stirring frequently, until soup reaches desired thickness. Press Cancel.
8Allow soup to drop slightly from active boil. Stir in 4 ounces cream cheese, softened and cubed, a few pieces at a time, until fully melted. Stir in 2 cups shredded cheddar cheese until melted and smooth. Taste; adjust salt as needed.
9Ladle into bowls. Top with extra shredded cheddar, tortilla strips, cilantro, and sour cream as desired.