Instant Pot Chicken Enchilada Soup
Recipe type: Soup
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 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
  • 48 oz of Chicken Broth
  • 14.5 Oz Can of Diced Tomatoes, Undrained
  • 10 Oz Can of Red Enchilada Sauce
  • 15.25 Oz Can of Corn, Drained
  • 2 Tablespoons of Tomato Paste
  • 1 Tablespoon of Chili Powder
  • 2 Teaspoons of Ground Cumin
  • 1 Teaspoon of Paprika
  • 2 Green Onions, Chopped Small
  1. Spray base of Instant Pot with cooking spray. Select saute setting and adjust for high heat. Add oil. Saute red pepper, onion and garlic for 8 minutes. Add 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 time for 10 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. Stir in green onions.
  4. This makes 8 servings. Each serving is about 1.5 cups at 1 Freestyle Point.  Serve with up to ¼ Cup of Kraft Fat Free Shredded Cheese (Cheddar or Mozzarella), Fat Free Greek Plain Yogurt, Hot Sauce or additional 0 Point Chopped Vegetables to not change points value per serving. Enjoy!
Recipe by Dee Dee Does at