Eggless Instant Pot Enchilada Soup
Total time1 hr
Prep time15 min
Cook time35 min
4.8(3)
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Learn more →Ingredients
6 servings
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 4 cloves garlic, minced
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp dried oregano
- ¼ tsp cayenne pepper
- 1 ½ lbs boneless, skinless chicken breasts
- 1 can (28 oz) fire-roasted crushed tomatoes
- 1 can (10 oz) red enchilada sauce
- 3 cups low-sodium chicken broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn kernels
- ½ tsp salt, plus more to taste
- 4 oz cream cheese, cubed and softened
- 1 cup shredded cheddar cheese
For serving
- sour cream, for serving (optional)
- sliced avocado, for serving (optional)
- fresh cilantro, roughly chopped, for serving (optional)
- tortilla chips, for serving (optional)
Instructions
- 1
Set the Instant Pot to Sauté (Normal). Add the olive oil and heat until shimmering, about 1 minute. Add the onion and bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 4–5 minutes.
- 2
Add the garlic, chili powder, cumin, smoked paprika, oregano, and cayenne. Stir constantly until fragrant, about 1 minute, watching closely so the spices don't scorch.
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