Instant Pot Chicken Enchilada Soup
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • Vegetable Cooking Spray
  • 2 Teaspoons of Olive Oil
  • 2 Red Peppers, Chopped Small
  • 1 Onion (Medium), Chopped Small
  • 3 Minced Garlic Cloves
  • 1 Pound of Boneless Skinless Chicken Breasts
  • 32 oz of Fat Free Chicken Broth
  • 14.5 Oz Can of Diced Tomatoes
  • 10 Oz Can of Red Enchilada Sauce
  • 2 Cups of Frozen Sweet Corn
  • 2 Tablespoons of Tomato Paste
  • 1 Tablespoon of Chili Powder
  • 2 Teaspoons of Ground Cumin
  • 1 Teaspoon of Paprika
  • Dried Green Onion, Optional
  1. Spray base of the Instant Pot with cooking spray. Select the saute setting and add oil. Saute red pepper, onion and garlic for 5 minutes. Add chicken, chicken broth, tomatoes, enchilada sauce, corn, tomato paste and seasonings. Stir to combine.
  2. Lock lid and close vent. Select manual setting and adjust pressure to high and cook for 20 minutes. When done, allow pressure to release naturally for 8 minutes followed by quick release.
  3. Remove chicken and shred with 2 forks and then return to Instant Pot.
  4. This makes 6 servings. Each serving is about 1.5 cups. On Weight Watchers Blue and Purple Plan, each serving is 1 SP. On the Green Plan, it's 4 SP per serving.
  5. To keep the SmartPoints the same, you can add up to ¼ Cup of Kraft Fat Free Cheddar Shredded Cheese per bowl on the Blue, Green and Purple Plans. On the Blue and Purple Plans, you can also add Fat Free Plain Greek Yogurt for 0 SP.  Enjoy!
Recipe by Dee Dee Does at