This soup is thick, creamy, and packed full of flavor! This healthy version does not use Velveeta or highly processed cheese. It’s quick and easy, and is serious comfort food in a bowl.
I love chicken enchilada soup, especially the one from Chili’s. It’s loaded with chicken and oh so cheesy. I knew I wanted to recreate my favorite restaurant soup, but lighten it up. After a few trial and errors, I have created a flavorful, thick and creamy soup that requires no highly processed cheeses and it has some hidden veggies!
Bonus! It is made in the Instant Pot! It helps makes the soup a quick and easy meal to make for any day of the week. Perfect of busy weeknights or meal prep for the week!
Tidbits
Masa Harina is a corn flour that is used to make corn tortillas. It can be found in the flour section of most grocery stores. Masa Harina is different than corn meal. Cornmeal won’t provide that distinct flavor. Masa Harina provides a creaminess and help lends the traditional flavor of tortillas into our soup.
Cauliflower– This is the secret ingredient used to make the soup thick and velvety. Plus, who doesn’t love adding (or sneaking) veggies into a meal. Just like my Instant Pot Clam Chowder, your picky eaters will have no idea there is cauliflower in the soup. Trust me!
Chipotle in adobo– I use one chipotle pepper and some of the adobo sauce to add a depth of flavor in the soup and it also adds some spiciness. It is not too spicy for my kiddos, although they can handle a bit of heat. If you would like a milder tasting soup, leave out the pepper, but I highly recommend adding just a little bit of the adobo sauce for flavor with minimal heat. I place the unused peppers and sauce in a re-sealable bag. It will keep well in the fridge for up to 7 days or the freezer for 6 months.
Cheese– I recommend using freshly shredded/grated cheese. The bagged pre-shredded cheese is coated with anti-mold agents and/or anti-clumping powders. Those ingredients prevent the cheese to melt completely and smoothly. Plus, it is more cost effective to grate your cheese at home.
Instant Pot Chicken Enchilada Soup
Ingredients
- ½ tablespoon avocado oil or olive oil
- 1 cup yellow onion diced
- 2 cups bell pepper any color, diced
- 3 garlic cloves minced
- 10 oz can diced tomato with green chilies undrained
- 8 oz can tomato sauce
- 14 oz can fire roasted diced tomatoes undrained
- 3 cups chicken broth
- 2 tablespoons chili powder
- 2 teaspoons cumin
- 1 teaspoon dried oregano
- ¾ teaspoon salt
- ½ tablespoon chipotle in adobo sauce
- 1 chipotle in adobo pepper optional
- 1 pound boneless, skinless chicken thighs about 4 thighs
- 12 oz cauliflower half a medium head, stem attached
- ½ cup masa harina
- 1 cup sharp cheddar freshly grated
Toppings (Optional)
- shredded cheddar cheese
- plain Greek yogurt/ sour cream
- diced avocado
- shredded cabbage
- tortilla chip strips
- finely diced onion
- diced tomatoes
- minced cilantro
Instructions
- Press the sauté button on an electric pressure cooker. Add the oil, once the oil has heated, add the onion, bell pepper, and garlic. Cook until the vegetables have soften, stirring frequently, about 3 minutes.
- Add the diced tomato with green chilies, tomato sauce, fire roasted tomatoes, chicken broth, chili powder, cumin, oregano, salt, chipotle in adobo sauce and pepper (if using). Give it a stir to fully incorporate all of the seasonings.
- Place the chicken thighs into the liquid, ensuring they are fully submerged in the liquid. Add the cauliflower and stir.
- Seal and cook on high pressure (manual) for 10 minutes. Quick release and open once the pressure cooker has depressurized.
- Transfer the cauliflower and 1 cup of the liquid to a blender and blend until smooth. Add the masa harina and an additional 1/3 cup of the liquid into the blender with the cauliflower puree. Blend until all of the masa harina has been fully incorporated.
- Remove the chipotle pepper and discard.
- Remove the chicken from the instant pot and shred.
- Press the sauté button, add the cauliflower puree and the cheese. Stir frequently and cook for 2 minutes. Add chicken back into the soup. Stir well. Bring the soup to a simmer, turn off the pressure cooker.
- Serve with your favorite toppings.