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Lightened-Up Instant Pot Chicken Enchilada Soup

Instant Pot chicken enchilada soup - featured image
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A creamy, flavorful chicken enchilada soup made lighter with Greek yogurt instead of heavy cream. Ready in under 30 minutes in the Instant Pot, this comforting soup is perfect for weeknight dinners and meal prep.

Ingredients

Scale
  • 1 lb boneless skinless chicken breasts
  • 4 cups low-sodium chicken broth
  • 1 can (10 oz) red enchilada sauce
  • 1 can (10 oz) diced tomatoes with green chiles (like Rotel)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen or canned corn
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • 1/2 cup plain Greek yogurt (full-fat or 2%)
  • Fresh cilantro for garnish
  • Juice of 1 lime
  • Optional toppings: shredded cheese, avocado slices, tortilla strips, extra Greek yogurt

Instructions

  1. Set your Instant Pot to sauté mode. Add a drizzle of olive oil (about 1 tablespoon). Once hot, add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for 30 seconds more, until fragrant.
  2. Stir in the cumin, chili powder, and smoked paprika. Cook for 30 seconds to bloom the spices.
  3. Pour in about 1/2 cup of the chicken broth and scrape up any browned bits from the bottom of the pot to deglaze.
  4. Add the remaining chicken broth, enchilada sauce, diced tomatoes with green chiles, black beans, corn, and chicken breasts. Stir to combine.
  5. Close the lid and set the valve to sealing. Cook on high pressure for 10 minutes. The pot will take about 10 minutes to come to pressure.
  6. After the cooking cycle ends, let the pressure release naturally for 5 minutes, then carefully turn the valve to venting to release the remaining steam.
  7. Open the lid and remove the chicken breasts to a cutting board. Use two forks to shred the meat.
  8. In a small bowl, whisk together the Greek yogurt with about 1/2 cup of the hot soup broth to temper it. Stir the yogurt mixture back into the soup.
  9. Return the shredded chicken to the pot. Stir in the lime juice and season with salt and pepper to taste.
  10. Ladle the soup into bowls and top with fresh cilantro, a squeeze of extra lime, and any desired toppings.

Notes

Don’t skip tempering the Greek yogurt to prevent curdling. Use full-fat or 2% Greek yogurt for best results. For a thicker soup, mash some black beans with a fork and stir them in. For a thinner soup, add a splash of chicken broth. The soup can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.

Nutrition

Keywords: chicken enchilada soup, lightened-up, Instant Pot, healthy soup, Mexican soup, easy weeknight dinner

Find it online: https://clunkcook.com/lightened-up-instant-pot-chicken-enchilada-soup-easy-recipe/