Instant Pot Chicken Enchilada Soup

TL;DR: Instant Pot Chicken Enchilada Soup is a high-protein, meal prep-friendly soup packed with chicken, black beans, corn, tomatoes, poblano pepper, and red enchilada sauce. I like this one because it gives you the flavor of chicken enchiladas in a simple, freezer-friendly bowl that reheats well for busy lunches or easy dinners.

When I want something cozy, filling, and easy to portion for the week, Instant Pot Chicken Enchilada Soup is one of those recipes that checks all the boxes. It has the savory flavor of chicken enchiladas, but instead of rolling tortillas or baking a casserole, everything cooks together in the Instant Pot.

This recipe is especially helpful when you want a high-protein lunch meal prep that still feels comforting. It's made with chicken breast, black beans, corn, tomatoes, poblano pepper, red enchilada sauce, and a few simple seasonings. The original recipe makes 4 hearty servings and includes 36.6 grams of protein per meal, which makes it a solid option for staying full during a busy workday.

For more recipes like this, you can also check out our Instant Pot Recipes and High Protein Recipes

Why You'll Love This Recipe

• It's easy to meal prep: The Instant Pot does most of the work once everything is added.
• It's high in protein: Each serving has 36.6 grams of protein.
• It reheats well: Soups are one of my favorite meal prep options because they usually taste even better the next day.
• It's freezer-friendly: You can freeze individual portions for future lunches or dinners.
• It's flexible: Make it dairy-free, add avocado, use sour cream instead of Greek yogurt, or serve with tortilla chips.

Summarize this Recipe or Get Macros

Ingredients

For The Soup

• 1 pound boneless, skinless chicken breast
• 32 ounces chicken broth or stock
• 14.5 ounces canned diced tomatoes, including liquid
• 15 ounces canned black beans, rinsed and drained
• 8 ounces red enchilada sauce
• ½ cup water
• ½ cup frozen corn
• ½ medium onion, diced
• 1 large poblano pepper, diced
• 2 tablespoons avocado oil
• 2 tablespoons grated garlic
• 3 tablespoons fresh cilantro, chopped
• 1.5 tablespoons ground cumin
• 1.5 tablespoons dried oregano
• 1 teaspoon sea salt
• 1 teaspoon ground black pepper
• Juice of 1 lime

For Serving

• ¼ cup plain non-fat Greek yogurt
• Extra fresh cilantro
• Sliced green onions
• Sliced jalapeño
• Avocado slices
• Tortilla chips

How To Make Instant Pot Chicken Enchilada Soup

Step 1: Sauté The Vegetables

Set your Instant Pot to Sauté on high mode. Once hot, add the avocado oil.

Add the diced onion, grated garlic, poblano pepper, and frozen corn. Sauté for about 7 to 10 minutes, or until the onions start to brown slightly.

This step builds a deeper flavor base, so I don't skip it when I have the time. It only takes a few extra minutes, and it helps the soup taste more rounded.

Step 2: Add The Soup Ingredients

Add the diced tomatoes with their liquid, black beans, chicken broth, enchilada sauce, water, chicken breasts, cilantro, cumin, oregano, salt, pepper, and lime juice.

Give everything a gentle stir so the seasonings are evenly distributed. Try to keep the chicken breasts mostly submerged in the liquid so they cook evenly.

Step 3: Pressure Cook

Turn off Sauté mode and secure the Instant Pot lid.

Set the Instant Pot to Pressure Cook on High for 20 minutes. Once the cooking time is finished, let the pressure naturally release for 5 minutes, then manually release the remaining pressure.

Step 4: Shred The Chicken

Carefully remove the chicken breasts and place them on a cutting board.

Use two forks to shred the chicken, then return it to the soup. Stir everything together so the shredded chicken absorbs the broth and enchilada flavor.

Step 5: Serve Or Portion

If you're eating it right away, ladle the soup into bowls and top with Greek yogurt, cilantro, green onions, jalapeños, avocado, or tortilla chips.

If you're using it for meal prep, let the soup cool before portioning it into containers. I like to store the toppings separately so they stay fresh.

How To Store This Meal Prep

If you're wondering how to store this meal prep, let the soup cool completely before adding it to airtight containers.

Store in the refrigerator for 3 to 4 days. Glass meal prep containers work well because they are sturdy, easy to reheat in, and help keep soups from leaking when sealed properly.

For best results, store toppings like Greek yogurt, cilantro, avocado, tortilla chips, and jalapeños separately. This keeps the soup fresh and prevents toppings from getting soggy.

Can I Freeze This?

Yes, you can freeze Instant Pot Chicken Enchilada Soup.

Let the soup cool completely, then portion it into freezer-safe containers. Leave a little space at the top of each container because soup expands as it freezes.

Freeze for up to 2 to 3 months for best quality. I recommend freezing the soup without the Greek yogurt or fresh toppings. Add those after reheating.

To thaw, place a container in the refrigerator overnight. You can also use the defrost setting on your microwave if you need it faster.

Best Way To Reheat

The best way to reheat this soup depends on how much time you have.

Microwave Method

Transfer one serving to a microwave-safe bowl or reheat directly in a microwave-safe meal prep container.

Heat in 60 to 90 second intervals, stirring between each round, until hot. Add toppings after reheating.

Stovetop Method

Pour the soup into a small pot and warm over medium heat, stirring occasionally, until heated through.

If the soup thickens in the fridge, add a splash of broth or water while reheating.

From Frozen

For best texture, thaw overnight in the refrigerator first. Then reheat in the microwave or on the stovetop.

If reheating from frozen, use a lower microwave setting at first to loosen the soup, then stir and continue heating until hot.

Helpful Tips And Ingredient Swaps

• Make it dairy-free: Skip the Greek yogurt topping or use a dairy-free alternative.
• Swap the topping: Use low-fat or non-fat sour cream instead of Greek yogurt.
• Use vegetable broth: If you prefer not to use chicken broth, vegetable broth works too.
• Add more vegetables: Bell peppers, zucchini, or extra corn can stretch the recipe further.
• Make it spicier: Add sliced jalapeños, hot enchilada sauce, or a pinch of cayenne.
• Make it more filling: Serve with rice, quinoa, avocado, or a small handful of crushed tortilla chips.
• Watch the salt: Enchilada sauce and broth can vary in sodium, so taste before adding extra salt.

FAQs

Final Thoughts

Instant Pot Chicken Enchilada Soup is the kind of meal prep recipe that makes the week feel easier. It's simple, filling, easy to store, and flexible enough to adjust based on what you already have in the kitchen.

When I prep this soup, I like knowing lunch is already handled for a few days. That's the real win with meal prep: fewer decisions later.

If you love this recipe, check out the Workweek Lunch Meal Planner to make healthy meal prep simple and stress-free all week long.