Recipe Detail

Enchilada Soup

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Number of Servings:


  1. 1 cups - yellow onion chopped
  2. 2 cans - Old El Paso Enchilada Sauce 10 oz
  3. 1 1/2 pounds - Boneless, skinless chicken thighs One Costco package
  4. 1 cans - Mild diced green chilis 4oz
  5. 1 cans - Sliced olives 2.25oz
  6. 1 cans - Black beans 15oz, drained
  7. 1 cans - Fire roasted diced tomatoes 14.5oz
  8. 8 ounces - White mushrooms sliced
  9. 1 - Medium russet potato About 1 cup chopped
  10. 1 cups - Frozen corn
  11. 1 teaspoons - Mexican oregano
  12. 1 quarts - Chicken broth
  13. - Tortilla strips as desired for topping
  14. - Shredded cheddar as desired for topping
  15. - Sour cream as desired for topping


Put onions in bottom of Instant Pot. Put in 1 can of enchilada sauce, followed by chicken, chilis, olives then 2nd can of enchilada sauce. Pressure cook on manual for 20 minutes. Let set 10 minutes, then release pressure.
Add black beans, tomatoes, mushrooms, potato, corn and oregano. Add chicken broth to fill line, whole quart may not fit. Pressure cook on manual for 0 (zero) minutes. This will bring the pot up to pressure and the soup up to temp and cook potatoes. Let sit for 10 minutes or longer until ready to serve.

Top with sour cream, cheddar or tortilla chips.


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