Chicken Enchilada Soup



Units Scale
  • 1/2 yellow onion
  • 1 green bell pepper
  • 1 red bell pepper
  • 1/2 cup cilantro, plus more for garnish
  • 4 garlic cloves
  • 3 tbsp light olive oil
  • 1/2 cup of masa (or corn tortilla chips, pulverized)
  • 1 tsp kosher salt
  • 1 tbsp cumin
  • 1 tsp mild chili powder
  • 1/2 tsp smoked paprika
  • 1 15oz can finely diced tomatoes
  • 1 15oz can black beans
  • 2 cooked chicken breasts, shredded (can use leftover white and dark meat rotisserie)
  • 1 qt chicken broth

For garnish:

  • Shaved green cabbage
  • fresh jalapenos
  • tortilla chips
  • green onion, chopped
  • cheddar cheese
  • avocado


  1. Cut the green and red bell pepper in half. Dice half of the pepper and reserve for garnish, the other half roughly chop and add to a blender.
  2. Add the half an onion, peeled garlic cloves and cilantro and blend until pureed. (Alternatively, you can chop all the vegetables and cilantro finely)
  3. Turn the Instant Pot to sauté setting and add the olive oil and the pureed vegetables. Sauté until fragrant and bubbling, about 2 minutes.
  4. Add the masa and stir to combine, then add the cumin, chili powder, smoked paprika and salt. Stir and add the diced tomatoes and chicken stock.
  5. Cover and seal with the lid and press the soup feature.
  6. Once finished, press the vent button to release the steam and unlock the Instant Pot lid. Add the drained and rinsed black beans and shredded chicken.
  7. Keep warm until ready to serve.

Garnish with the remaining diced green and red bell pepper, cheddar cheese, cabbage, cilantro, avocados and serve with tortilla chips.

Keywords: Chicken Enchilada Soup