Instant Pot Chicken Enchilada Soup: The Ultimate Chili’s Copycat (Healthy & Easy!)
Dive into a comforting bowl of this Instant Pot Chicken Enchilada Soup, a remarkable copycat of Chili’s beloved classic. This homemade version is not only incredibly easy to prepare using everyday pantry staples but also a healthier alternative to the restaurant favorite. Experience the rich, savory flavors of Mexican cuisine right in your own kitchen!
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Are you a fan of Chili’s Chicken Enchilada Soup? Imagine enjoying that same rich, creamy, and flavorful soup from the comfort of your home, but with the added bonus of being healthier and incredibly simple to make. This Instant Pot Chicken Enchilada Soup recipe delivers all the robust Mexican-inspired taste you love in a fraction of the time, making it perfect for busy weeknights or a cozy weekend meal.
Using your Instant Pot streamlines the cooking process, locking in flavors and tenderness in minutes. With simple, wholesome ingredients you likely already have on hand, you can whip up a batch of this hearty soup that everyone will rave about. Let’s dive into how to create this delectable and healthy Chili’s copycat!
Ingredients and Substitutions for Your Enchilada Soup
This recipe calls for a blend of common ingredients that create an explosion of flavor. Below, you’ll find a detailed list of what you need, along with convenient substitutions to fit your dietary preferences or what you have in your pantry.
- Olive oil: A fantastic base for sautéing. Any neutral-flavored oil such as avocado oil, canola oil, or vegetable oil can be used effectively.
- Chicken breasts: Lean and tender, chicken breasts are the star protein. Feel free to use boneless, skinless chicken thighs for a juicier texture. For an alternative, ground turkey, ground chicken, or even ground beef can be used. For a delicious vegetarian version, simply omit the chicken and add extra vegetables like chopped sweet potatoes or zucchini, or consider a can of black beans or pinto beans for added protein and fiber.
- Frozen corn: Adds sweetness and texture. Fresh corn cut from the cob or canned corn (drained) work equally well.
- Yellow onion: Provides an aromatic foundation. Red or white onions can be used in its place. If you’re short on fresh onions, a teaspoon of onion powder or dried onion flakes can offer a similar flavor profile.
- Garlic cloves: Essential for depth of flavor. Freshly minced garlic is always best, but pre-minced garlic from a jar is a convenient shortcut. If using dried, opt for granulated garlic or garlic flakes (about 1/2 teaspoon per clove).
- Chili powder: A key spice for that signature enchilada flavor. If you don’t have chili powder, a combination of paprika, a pinch of cayenne pepper (for heat), and a dash of cumin can create a similar warm, smoky essence.
- Cumin: Earthy and warm, cumin is indispensable in Mexican cuisine. Ground coriander, caraway seeds, or even a touch of garam masala can offer a comparable aromatic quality.
- Oregano: Adds a savory herbal note. Dried basil, thyme, Italian seasoning, or marjoram can be substituted. Fresh herbs can also be used, but you’ll need a larger quantity (e.g., three times as much fresh as dried).
- Sugar: Balances the acidity of the tomatoes and enhances overall flavor. Honey or maple syrup are excellent natural sweeteners to use instead.
- Green chilis: These provide a mild, tangy kick. For different heat levels, try diced jalapeños (remove seeds for less heat), habaneros (for extra spice), poblano peppers (for a milder, smoky flavor), or a sprinkle of cayenne powder.
- Jar strained tomatoes or tomato sauce: Forms the rich tomato base of the soup. Any type of tomato sauce, whether store-bought or homemade, will work. Canned crushed tomatoes or tomato puree are also great options.
- Chicken broth: The liquid base for the soup. Vegetable broth is an excellent vegetarian alternative and won’t drastically change the flavor profile.
Topping Ideas: Elevate Your Soup Experience
The right toppings can transform your chicken enchilada soup into a gourmet meal. Get creative and customize each bowl!
- Sour cream: Adds a creamy, tangy finish. Smooth cottage cheese, plain Greek yogurt, or even a dairy-free sour cream alternative are fantastic substitutes.
- Grated cheddar cheese: Melts beautifully into the warm soup. Whether you hand-grate a block of sharp cheddar or use a pre-packaged blend, it’s delicious. Other great cheeses include Monterey Jack, Colby, or a Mexican cheese blend.
- Lime juice: A squeeze of fresh lime juice brightens all the flavors. Store-bought lime juice works, and in a pinch, lemon juice, lime zest, or even a tiny splash of orange juice can provide a citrusy lift.
- Red & green bell pepper: Adds fresh crunch and vibrant color. Any color bell pepper will work, or for a slightly smoky twist, try finely diced poblano peppers.
- Pico de gallo: Fresh pico de gallo offers a burst of fresh tomato, onion, and cilantro flavor. Jarred pico de gallo or your favorite salsa are convenient alternatives.
- Cilantro: Fresh cilantro is a classic Mexican herb. If you’re not a fan, fresh parsley or basil can provide a similar herbal freshness.
- Avocado: Creamy diced avocado or a dollop of homemade or store-bought guacamole adds richness and healthy fats.
- Green onions: Sliced green onions offer a mild, fresh onion flavor. Chives, finely sliced leeks, or shallots can be used similarly.
- Tortilla strips: For that irresistible crunch! You can buy pre-made tortilla strips or easily make your own by frying or baking thin strips of corn tortillas until crispy.
How to Make Instant Pot Chicken Enchilada Soup
Making this flavorful soup in your Instant Pot is incredibly simple and efficient. Here’s a step-by-step guide to achieving the perfect, tender, and delicious chicken enchilada soup:
- Layer the Ingredients: Start by adding the olive oil to the Instant Pot. Then, layer all the main soup ingredients (chicken breasts, frozen corn, diced yellow onion, minced garlic, chili powder, cumin, oregano, sugar, canned green chilis, strained tomatoes, and chicken broth) into the Instant Pot. It’s best to layer them in the order listed to prevent any “burn” notices, particularly with the thicker tomato product at the bottom. Ensure the chicken breasts are submerged in the liquid as much as possible. Do NOT add the sour cream, cheese, lime juice, or bell peppers at this stage; these are finishing touches.
- Pressure Cook: Secure the lid on your Instant Pot, ensuring the valve is set to the “Sealing” position. Select the “Pressure Cook” or “Manual” setting and set the cooking time to 5 minutes on high pressure. The Instant Pot will take about 10-15 minutes to build pressure before the actual cooking time begins.
- Prepare Toppings: While the soup is cooking and the pressure is building, take this time to chop any fresh vegetables, grate cheese, slice avocados, or get any other desired toppings ready.
- Quick Release: Once the 5-minute pressure cooking cycle is complete, carefully perform a quick release of the pressure. This involves turning the steam release valve to the “Venting” position. Stand clear of the valve as steam will rapidly escape. Once the float valve drops, indicating all pressure has been released, you can safely open the lid.
- Shred Chicken: Carefully remove the cooked chicken breasts from the pot. Using two forks, shred the chicken into bite-sized pieces. This tender, flavorful chicken will easily fall apart. Return the shredded chicken to the soup in the pot.
- Stir in Finishing Touches: Now it’s time to add the creamy, cheesy elements. Stir in the sour cream, grated cheddar cheese, fresh lime juice, and diced bell peppers. The residual heat from the soup will gently melt the cheese and warm the sour cream, creating a luscious texture.
- Rest and Infuse: Replace the lid on the Instant Pot (no need to seal or cook further). Let the soup sit for an additional 5 minutes. This brief resting period allows the flavors to meld beautifully and the cheese to fully melt into the broth.
- Serve and Enjoy: Ladle the hot soup into bowls. Garnish with your favorite toppings such as extra sour cream, cilantro, avocado, green onions, and crispy tortilla strips. Dig in and savor your homemade, healthier Chili’s copycat!
Making Enchilada Soup in the Slow Cooker
If you prefer a hands-off approach and love coming home to a meal ready to eat, this chicken enchilada soup recipe adapts beautifully to a slow cooker. The longer cooking time allows the flavors to deepen and meld, creating an incredibly rich and satisfying soup.
- Combine Ingredients: Place all the soup ingredients, except for the toppings (sour cream, cheese, lime juice, bell peppers), directly into your slow cooker. Ensure the chicken breasts are nestled comfortably among the other components.
- Stir to Combine: Give the ingredients a good stir to ensure everything is well distributed and coated in the spices and tomato base.
- Cook: Cover the slow cooker with its lid. Cook on the “Low” setting for 8 hours or on the “High” setting for 4 to 6 hours. The chicken will become incredibly tender and easy to shred.
- Finish and Serve: Once cooking is complete, remove the chicken breasts and shred them using two forks. Return the shredded chicken to the slow cooker. Stir in the sour cream, grated cheddar cheese, lime juice, and bell peppers. Allow it to sit for a few minutes with the lid on for the cheese to melt and flavors to integrate. Serve hot with your preferred toppings.
Making Enchilada Soup on the Stovetop
No Instant Pot or slow cooker? No problem! This versatile chicken enchilada soup can be easily made on the stovetop, yielding an equally delicious result with just a little more active cooking time. It’s a fantastic option for a classic, simmered soup.
- Sauté Aromatics: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the diced yellow onions and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it. This step builds a crucial flavor base for your soup.
- Add Main Ingredients: Incorporate all the remaining soup ingredients into the pot, excluding the sour cream, lime juice, cheese, and bell peppers. Stir everything together well, ensuring no spices are clumping at the bottom.
- Simmer to Perfection: Bring the soup to a gentle boil, then reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes, or until the chicken breasts are cooked through and tender enough to shred easily. The simmering process allows the flavors to deepen and the chicken to absorb the rich broth. If the soup becomes too thick, you can add a little more chicken broth or water.
- Shred and Finish: Remove the chicken breasts from the pot, shred them using two forks, and return them to the soup. Stir in the sour cream, grated cheddar cheese, lime juice, and diced bell peppers. Let the soup sit off the heat for 5 minutes, allowing the cheese to melt and the flavors to come together. Season with any additional spices to taste. Serve hot with your favorite toppings and enjoy your flavorful homemade enchilada soup!
Frequently Asked Questions About Chicken Enchilada Soup
Traditional enchilada soup typically features a hearty blend of shredded chicken, sweet corn kernels, and diced tomatoes, all swimming in a rich, cheesy, and boldly spiced broth. The characteristic “enchilada” flavor comes from chili powder, cumin, and oregano, giving it a warm, earthy, and mildly spicy profile. Our Instant Pot version embraces these classic elements but focuses on a lighter, broth-based foundation rather than a heavy cream cheese base, making it a healthier yet equally satisfying meal. It’s a delicious Mexican-inspired soup that truly captures the essence of enchiladas in a comforting bowl.
Our homemade Instant Pot Chicken Enchilada Soup offers a calorie count of approximately 406 calories per serving, which is very comparable to Chili’s version at 410 calories. However, our recipe often yields a more generous serving size, and notably, it typically contains significantly less fat and sodium than the restaurant counterpart. This means you can enjoy a larger, more filling portion of a healthier soup without compromising on taste. To further reduce the calorie count, consider using low-fat or non-fat sour cream, or go easy on the cheese and other high-calorie toppings. Customizing your toppings is a great way to manage your intake while still enjoying a delicious meal.
Yes, as written, our Instant Pot Chicken Enchilada Soup recipe is naturally gluten-free, making it a safe and delicious option for those with gluten sensitivities or celiac disease. All the core ingredients like chicken, corn, tomatoes, spices, and broth are typically gluten-free. However, if you opt to use any pre-packaged components, such as canned enchilada sauce or spice blends, it is crucial to always check the ingredient labels to ensure they are certified gluten-free. Some processed products may contain hidden gluten, so a quick check can prevent any issues.
This Instant Pot chicken enchilada soup is a relatively healthy meal option, especially when compared to many restaurant versions. For instance, Chili’s chicken enchilada soup often includes cream cheese, which adds a significant amount of calories and saturated fat. Our recipe cleverly omits cream cheese, saving you approximately 100 calories and several grams of fat per serving while still delivering a rich and satisfying flavor profile. While our recipe does call for 1/2 cup of sour cream to achieve that desirable creaminess, you have the flexibility to make it even healthier. By swapping in low-fat or non-fat sour cream, or even plain Greek yogurt, you can further reduce the calorie and fat content without sacrificing texture or taste. The generous amount of vegetables and lean protein also contribute to its health benefits, making it a wholesome and delicious choice.
Storing and Reheating Your Enchilada Soup
One of the many benefits of this homemade chicken enchilada soup is how well it stores, making it an excellent candidate for meal prep or enjoying delicious leftovers. Proper storage ensures your soup remains fresh and flavorful.
To store your soup, first allow it to cool completely after cooking. It’s important that the soup is no longer hot before placing it into containers, as this can create condensation and affect freshness. Once cooled, transfer the soup into an airtight container. Seal it tightly and refrigerate for up to 4 days. This makes it perfect for quick lunches or dinners throughout the week.
When you’re ready to enjoy your stored soup, you have several convenient reheating options:
- Microwave: For a single serving, transfer the desired amount of soup to a microwave-safe bowl. Heat on high for 2-3 minutes, stirring halfway through, or until it’s heated through to your preferred temperature.
- Stovetop: For larger quantities or a gentler reheat, pour the soup into a saucepan. Heat over medium-low heat, stirring occasionally, until it’s hot and simmering. Be careful not to let it boil vigorously, as this can alter the texture of the sour cream and cheese.
- Instant Pot: You can also reheat the soup in your Instant Pot using the “Sauté” function on a low setting, stirring frequently, or the “Keep Warm” setting. Ensure the soup is heated through before serving.
Once reheated, add your fresh choice of toppings to complete the experience. The fresh toppings truly elevate the soup, even as leftovers!
Can You Freeze Enchilada Soup?
Absolutely! This enchilada soup freezes beautifully without its garnishes, making it an ideal recipe for future meal prep. Freezing allows you to extend its shelf life significantly and ensures you always have a comforting, ready-to-eat meal on hand.
Before freezing, ensure the soup is completely cool. This is a crucial step to prevent ice crystals from forming, which can affect the soup’s texture. Once cooled, transfer the soup into freezer-safe containers. You can use individual meal prep containers for portion control or larger gallon-sized Ziploc freezer bags for bulk storage.
When using Ziploc bags, remember this important note: Do not fill the bags completely to the very top. Leave at least a 1-inch space from the top of the bag. Soup, like most liquids, expands as it freezes, and this space prevents the bag from bursting in your freezer.
Your frozen enchilada soup will maintain its quality for up to 3 months. When you’re ready to eat, you have a couple of thawing and reheating options:
- From Frozen (Microwave): If using smaller, microwave-safe containers, you can often reheat directly from frozen, though it may take longer. Stir frequently to ensure even heating.
- Thaw then Reheat: For best results, transfer the frozen soup from the freezer to the refrigerator and let it thaw overnight. Once thawed, you can reheat it on the stovetop over medium-low heat until hot, or in the microwave.
Just like with refrigerated leftovers, remember to add fresh toppings after reheating for the best flavor and texture experience.
More Easy and Delicious Soup Recipes to Try
If you loved this Instant Pot Chicken Enchilada Soup, you’re in for a treat! Explore these other incredibly easy and flavorful soup recipes that are perfect for any occasion:
- Instant Pot Stuffed Pepper Soup: All the comforting flavors of stuffed peppers transformed into a hearty and quick soup, thanks to your Instant Pot.
- 30-Minute Tortellini Minestrone Soup: A quick and satisfying twist on a classic, this minestrone is packed with vegetables and cheese tortellini, ready in just half an hour.
- Easiest Chicken Wild Rice Soup: Creamy, comforting, and incredibly simple to make, this chicken and wild rice soup is a family-friendly favorite.
Essential Meal Prep Tools for This Recipe
To make your meal prep for this delicious soup as easy and efficient as possible, here are some recommended tools that will come in handy:
- Grab some glass meal prep bowls if you plan on making the enchilada soup for your weekly lunches. These are perfect for reheating and keeping your portions organized.
- I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen. High-quality protein makes all the difference in your soup!
Instant Pot Enchilada Soup {Chili’s Copycat}
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Ingredients
- 1 tbsp olive oil
- 3 chicken breasts
- 1 cup frozen corn
- 1 yellow onion, diced
- 2 cloves garlic minced
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp oregano
- 1 tbsp sugar
- 1 can green chilis, diced
- 1 (796mL) jar strained tomatoes (or tomato sauce)
- 3 cups chicken broth
- 1/2 cup sour cream
- 1/2 cup grated cheddar cheese
- 1 tbsp lime juice
- 1 each red and green bell pepper, diced
Optional topping ideas
- Store-bought pico de gallo or tomatoes
- cilantro
- avocado
- green onions
- tortilla strips
- Lime wedges
Instructions
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Add all main soup ingredients to your Instant Pot in the order they are listed above, excluding the sour cream, grated cheddar cheese, lime juice, and bell peppers. It’s important to layer them as specified to help prevent a “burn” notice, especially with the tomato products. Place the lid securely on your Instant Pot and ensure the valve is set to the “Sealing” position.
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Press the “Pressure Cook” (or “Manual”) button and set the cooking time to 5 minutes on high pressure. Your Instant Pot will take approximately 10 to 15 minutes to come to full pressure, after which the 5-minute cooking countdown will begin. In the meantime, prepare all your desired toppings so they are ready when the soup is.
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Once the cooking cycle is complete, perform a quick release of the pressure. Carefully flick the steam release switch at the top of the lid using a long spoon or oven mitt to protect your hand from the steam. Wait until the pressure gauge has fully dropped and the lid opens easily. Remove the cooked chicken breasts, shred them thoroughly with two forks, and then return the shredded chicken back to the pot. Stir in the sour cream, grated cheddar cheese, fresh lime juice, and diced bell peppers.
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Replace the lid on your Instant Pot (you do not need to seal it again) and let the soup sit undisturbed for 5 minutes. This allows the cheese to melt into the creamy broth and all the flavors to deepen. Serve the warm soup into bowls, add your favorite toppings, and enjoy this comforting and flavorful Chili’s copycat enchilada soup!
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Notes
This versatile chicken enchilada soup can be easily adapted! You can also make this hearty soup on the stovetop or in a slow cooker (crockpot) if you don’t have an Instant Pot.
For storing, allow any leftover soup (without the toppings) to cool completely. Transfer it to an airtight container and keep it in the fridge for up to 4 days. When ready to eat, reheat for 2-3 minutes in the microwave or on the stovetop, then add on fresh toppings for the best experience.
This soup is also fantastic for freezing! Freeze for up to 3 months. To reheat, thaw overnight in the fridge then warm on the stovetop or in the microwave, or reheat directly from frozen in the microwave (stirring frequently).
If you’re freezing the soup in Ziploc bags, it’s crucial to leave approximately 1 inch of space at the top. This allows for expansion as the soup freezes, preventing the bag from bursting.
Nutrition
