Pressure-Cooker Chicken Enchilada Soup

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This easy soup flavored with chili powder and a splash of lime is quick enough to prepare for a warming weeknight meal thanks to an electric pressure cooker like the Instant Pot. Lean chicken breast is easy to prep, but boneless, skinless chicken thighs would make a great substitute.

Hilary Meyer

Updated on April 19, 2024

Tested by

EatingWell Test Kitchen

Reviewed by Dietitian

Emily Lachtrupp, M.S., RD

Prep Time:

20 mins

Additional Time:

25 mins

Total Time:

45 mins

Servings:

Yield:

6 servings

Nutrition Profile:

Nut-Free Healthy Aging Healthy Immunity Soy-Free High-Protein Egg-Free Gluten-Free Low-Calorie

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Ingredients

1 tablespoon olive oil
1 medium onion, chopped
1 poblano pepper, seeded and chopped
1 pound boneless, skinless chicken breast, cut into 1/2-inch pieces
3 cloves garlic, minced
2 tablespoons chili powder
1 teaspoon salt
4 cups low-sodium chicken broth
1 (15 ounce) can low-sodium black beans, rinsed
1 (14 ounce) can no-salt-added fire-roasted diced tomatoes
Juice of 1 lime
½ cup chopped fresh cilantro, plus more for garnish
¾ cup shredded Mexican-style cheese blend
Tortilla chips for garnish

Directions

Heat oil on high heat using the sauté function of your multicooker. (No sauté mode? See Tip.) Add onion, poblano, chicken, garlic, chili powder and salt. Cook, stirring occasionally, until the vegetables have softened and the chicken is no longer pink on the outside, about 5 minutes. Turn off the heat. Stir in broth, beans and tomatoes. Close and lock the lid. Cook at high pressure for 10 minutes.
Release the pressure carefully. Stir in lime juice and cilantro. Top each serving with 2 tablespoons cheese and more cilantro, if desired. Garnish with tortilla chips, if desired.

Tips

To make ahead: Refrigerate soup for up to 3 days. Reheat on the stovetop or in the microwave.

Equipment: Electric pressure cooker (multicooker)

Tip: No sauté mode? Heat oil in a large skillet over medium-high heat. Add onion, pepper, chicken, chili powder and salt. Cook until the chicken is no longer pink, about 5 minutes. Transfer the ingredients to your multicooker and proceed with the recipe.

Originally appeared: EatingWell.com, May 2018

Nutrition Facts (per serving)

269	Calories
10g	Fat
20g	Carbs
26g	Protein

Nutrition Facts
Servings Per Recipe 6
Serving Size 1 1/2 cups
Calories 269
% Daily Value *
Total Carbohydrate 20g	7%
Dietary Fiber 5g	19%
Total Sugars 5g
Protein 26g	53%
Total Fat 10g	12%
Saturated Fat 4g	18%
Cholesterol 55mg	18%
Vitamin A 1340IU	27%
Vitamin C 25mg	28%
Folate 44mcg	11%
Sodium 662mg	29%
Calcium 167mg	13%
Iron 3mg	17%
Magnesium 28mg	7%
Potassium 565mg	12%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Pressure-Cooker Chicken Enchilada Soup

Ingredients

Directions

Tips

Nutrition Facts (per serving)

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