Chicken enchilada soup

Okay, so you know how much I love a good soup, especially when it’s chilly outside? Well, I've got to tell you, my Instant Pot has become my secret weapon for whipping up delicious meals in a flash, and this Chicken Enchilada Soup is no exception! I saw a recipe for it, and thought, "How can I make this even easier and faster?" The Instant Pot was the answer, and trust me, it delivers a creamy, flavorful bowl of comfort every single time. Making this soup in the Instant Pot means less time over the stove and more time enjoying the delicious results. It's truly a game-changer for those busy weeknights when you're craving something hearty and homemade, but don't have hours to spare. The pressure cooker really infuses all those amazing spices – chili powder, cumin, and a hint of cinnamon – right into the chicken, making it incredibly tender and flavorful. Plus, it's so satisfying to just throw everything in, set it, and come back to a perfectly cooked meal. Here’s how I adapted the classic recipe for my Instant Pot, making it an absolute breeze: Instant Pot Chicken Enchilada Soup Instructions: Sauté the aromatics: Start by hitting the 'Sauté' button on your Instant Pot. Once hot, add 1 tablespoon of butter and 1 tablespoon of olive oil. Toss in 1 yellow onion, diced, and 1 jalapeño pepper (seeds removed and diced, unless you love extra heat!). Sauté for about 4 minutes until they start to soften. Then, stir in 3 cloves of minced garlic and cook for another minute until fragrant. Make sure to scrape up any bits from the bottom of the pot to prevent a 'Burn' notice later. Layer the ingredients: Now for the magic! Place 1 large boneless, skinless chicken breast (or 2 small ones) directly into the pot. Sprinkle the combined seasonings over the chicken and veggies: ½ teaspoon EACH of chili powder, mustard powder, garlic powder, onion powder, ¼ teaspoon cumin, and a pinch EACH of cinnamon and cayenne pepper. Pour in 10 oz. red enchilada sauce, 10 oz. diced tomatoes with green chilies (undrained), 15 oz. drained and rinsed black beans, and 15 oz. drained canned whole kernel corn. Add 4 cups of chicken broth. If you like a little extra kick, now’s the time to add 1 teaspoon of hot sauce. Pressure Cook: Secure the lid, making sure the venting knob is in the sealed position. Select 'Manual' or 'Pressure Cook' (High Pressure) and set the timer for 10 minutes. It will take about 10-15 minutes for the Instant Pot to come to pressure. Release and Shred: Once the cooking cycle is complete, allow for a 5-minute natural pressure release, then carefully do a quick release of any remaining pressure. Once the pin drops, remove the lid. Carefully take out the chicken breast and place it on a cutting board. Use two forks to easily shred the chicken, then return it to the pot. Creamy Finish: Reduce the heat by selecting 'Sauté' again (or keep it on 'Warm'). Stir in 4 oz. softened cream cheese (cubed) until it's fully melted and combined, creating that luscious creamy base. Then, gradually stir in 1 cup shredded cheddar cheese and ½ cup shredded Monterey Jack cheese until they are completely melted and the soup is wonderfully smooth and cheesy. Taste and adjust any seasonings if needed. I often add a little more salt or a dash of hot sauce here! It’s this step that really brings out that creamy chicken enchilada soup flavor that I just adore. Serving Suggestions & Tips: Toppings are a must! I love garnishing my bowl with fresh cilantro (just like in the pictures!), a dollop of sour cream or Greek yogurt, crushed tortilla chips for crunch, or even some sliced avocado. Makes it feel extra special! Make it spicier: If you're a heat lover, feel free to add more cayenne pepper or a chopped serrano pepper along with the jalapeño. A dash of your favorite hot sauce at the end also works wonders. Meal Prep Friendly: This soup reheats beautifully, so it's fantastic for meal prepping. Just portion it into containers for quick lunches or dinners throughout the week. It’s truly a cozy recipe that keeps on giving! This Instant Pot version has truly become a staple in my kitchen. It's hearty, comforting, and incredibly simple to make, proving that even a favorite fall soup can be made quicker without sacrificing any of that amazing flavor. Give it a try, and let me know how much you love this creamy, cheesy goodness!