Chicken Enchilada Soup | Instant Pot & Pressure Cooker Recipe

There’s something about a big bowl of hearty soup that makes everything feel a little easier, especially on busy days or chilly evenings. This chicken enchilada soup has quickly become one of those go-to recipes I turn to when I am craving something warm and comforting, but also quick and easy.

The best part? It all comes together in the Instant Pot (or pressure cooker) with minimal prep and hands-off cooking, which means less fuss and more flavour in every bowl. Serve with some Mexican rice or cheese quesadillas for a meal that’s filling, wholesome, and delicious!

Chicken Enchilada Soup Ingredients

• For the base stir-fry: Ground chicken (or chopped chicken thighs – both work great) and Oil for stir-frying
• Aromatics: Minced garlic, thinly sliced Thai red chillies,and finely chopped Onion
• Sauces & seasonings: Dark soy sauce, Fish sauce, Oyster sauce and Sugar (optional but recommended– helps balance flavours)
• Herbs: Thai basil or holy basil, roughly torn and added at the end

Frequently Asked Questions

Richa’s Top Tips

• Use chicken thighs: They stay tender and juicy, making leftovers taste just as good the next day.
• DIY enchilada flavour: Sauté garlic, onions, cumin, and paprika for that deep, comforting base without needing store-bought seasoning.
• Thicken smartly: A quick cornflour slurry thickens the soup without making it gloopy. Add gradually while stirring to control consistency.
• Balance the heat: Jalapeños add warmth, but you can remove seeds to keep it milder or add extra chipotle powder for more kick.
• Toppings matter: Don’t skip them! Fresh cilantro, sour cream, lime, and crushed tortilla chips add texture and freshness.
• Adjust spiciness: Feel free to reduce or increase the amount of red chillies in the dish to suit your tolerance.

Serving Ideas

Here’s how I love serving this Chicken Enchilada Soup to turn it into a cosy, comforting meal:

• Pair with a side of Mexican Cauliflower Rice for a wholesome, low-carb option.
• Add Portobello Mushroom Tacos for a fun soup-and-taco dinner night.
• A crisp Avocado and Prawn Salad adds freshness and balances the warmth of the soup.
• For an easy weekday dinner, simply serve with Cheese Quesadilla on the side for dipping.

Storage Tips

• Fridge: Let the soup cool completely before transferring to an airtight container. It keeps well in the fridge for up to 4 days and tastes even better the next day as the flavours meld.
• Freezer: This soup freezes beautifully. Portion into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge and reheat gently on the stovetop, adding a splash of water or stock if it has thickened.
• Reheating: Warm on the stovetop over low-medium heat, stirring occasionally. If using a microwave, heat in intervals, stirring in between to avoid uneven heating.

Customisation Ideas

• Make it vegetarian: Swap chicken for black beans, kidney beans, or chickpeas for a hearty meat-free version.
• Add veggies: Bell peppers, zucchini, spinach, or corn work wonderfully here. Add them while pressure cooking so they soften and soak up the flavours.
• Adjust the heat: Use less jalapeño or skip it for a milder version, or add extra chipotle powder for a spicier kick.
• Change the protein: Shredded rotisserie chicken or leftover cooked chicken can be stirred in towards the end if you’re short on time.

• Top it up: Don’t skip toppings! Sour cream, Greek yogurt, avocado slices, chopped onions, lime juice, and crushed tortilla chips make every bowl feel special.

Did You Know?

Enchiladas trace back to Aztec times, when people in the Valley of Mexico would eat corn tortillas wrapped around small fish. The word “enchilada” simply means “seasoned with chilli.” Turning this iconic dish into a soup makes it comforting and fuss-free, while still capturing those bold, spiced flavours we all love in classic enchiladas.

This chicken enchilada soup is one of those recipes that never lets me down. It’s comforting, hearty, and full of flavour, and it always hits the spot when I’m craving something warm and spiced without much fuss. Whether you’re cooking for a cosy weeknight dinner or prepping a big batch for the week, this soup has your back.

If you try this recipe, I’d love to see it! Share your bowl with me over on Instagram @my_foodstory, it makes my day to see what you’re cooking in your kitchen.

This article was researched and written by Harita Odedra.