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Instant Pot Green Chicken Enchilada Soup in white bowls with tortilla strips, limes and gold spoons on white marble close up

Instant Pot Green Chicken Enchilada Soup

  • Author: Aberdeen
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: Serves 4-6 1x

Description

Creamy, green chili chicken enchilada soup all done in the instant pot in less than an hour!


Scale

Ingredients

  • 1 1/2 lbs boneless, skinless chicken breasts
  • 1 teaspoon coarse salt
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons extra virgin olive oil*
  • 2 cups chicken broth
  • 1 tablespoon white wine vinegar*
  • 10 ounces green enchilada sauce
  • 15 ounce white beans, drained
  • 4 ounces green chilis
  • 1 green bell pepper, diced
  • 1 poblano pepper, diced
  • 1/2 jalapeno pepper, deseeded and minced
  • 1/2 white onion, diced
  • 4 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground Mexican oregano
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 2 tablespoons lime juice
  • 1 bunch cilantro, stems and all
  • 2 cups Monterey jack cheese, shredded
  • Tortilla strips, lime slices, fresh cilantro to serve

Instructions

Instant Pot Instructions

  1. Pat chicken dry with a paper towel. Sprinkle evenly with salt and pepper.
  2. Turn instant pot on sauté and manually adjust to the high setting. Add 1 tablespoon of the olive oil. Sear chicken, about 2-3 minutes per side. Remove to a plate and set aside
  3. Pour 1/4 cup of the chicken broth and vinegar into the instant pot, scraping up any browned bits on the bottom of the pot. Adjust the setting to medium.
  4. Add remaining olive oil to the instant pot. Stir in onion, bell pepper, jalapeno pepper, and poblano pepper, and cook for 3-4 minutes, stirring frequently, until somewhat tender.
  5. Stir in garlic, green chilis, cumin, oregano, chili powder, and paprika, and cook for 1 minute, until garlic is fragrant.
  6. Add white beans, enchilada sauce, lime juice, and remaining chicken broth. Stir to combine and cook 2 minutes. Turn instant pot off.
  7. Optional: For a somewhat thicker soup, use an immersion blender and pulse 2-3 times or transfer 1-2 cups of the mixture to a stand blender, blend until smooth, and add back to the instant pot.
  8. Add cilantro and the seared chicken to the instant pot. Secure lid and turn vent to sealing. Using the manual setting, turn the instant pot on high pressure for 10 minutes. Once done cooking, let the soup sit for 10 minutes on warming before quick releasing the valve.*
  9. After quick releasing the valve, remove the lid. Discard cilantro. Shred chicken using tongs or two forks. Stir in Monterey Jack cheese. Add salt and pepper to taste. Serve immediately with tortilla strips, lime slices, and fresh cilantro.

Slow Cooker Instructions*

  1. Pat chicken dry with a paper towel. Sprinkle evenly with salt and pepper.
  2. In a 5 quart slow cooker, whisk together all ingredients, except the cheese and the chicken, until completely combined.
  3. Optional: For a somewhat thicker soup, use an immersion blender and pulse 2-3 times or transfer 1-2 cups of the mixture to a stand blender, blend until smooth, and add back to the slow cooker.
  4. Place chicken in the slow cooker and cover with the soup mixture.
  5. Cook for 3 1/2 - 4 hours on high, or 7 - 8 hours on low.
  6. Discard cilantro. Shred chicken using tongs or two forks. Stir in Monterey Jack cheese. Add salt and pepper to taste. Serve immediately with tortilla strips, lime slices, and fresh cilantro.


Notes

Make sure to follow all directions from your instant pot! Double check ways to depressurize it: quick release and natural release. Avoid putting your face over the instant pot when removing the lid or turning the steam vent from seal to vent.

You will not need olive oil or white wine vinegar for the slow cooker version of this soup.