This Instant Pot Creamy Green Enchilada Chicken Soup is quick to prepare and full of comforting Mexican-inspired flavors. Tender chicken, salsa verde, warm spices, cream cheese and beans combine into a rich, cozy soup that comes together in under an hour using an electric pressure cooker. It’s perfect for weeknights, meal prep, or any time you want a simple bowl of something satisfying and flavorful.
I loved using a slow cooker for busy days, but the Instant Pot (or any electric pressure cooker) speeds things up dramatically while delivering great depth of flavor. This creamy enchilada-style chicken soup began as an Instant Pot adaptation of classic green chicken enchiladas and quickly became a household favorite. It’s adaptable, forgiving, and easy to customize to your heat tolerance or ingredient preferences.
Ingredients & substitutions
Gather these simple ingredients to make the soup. Substitutions are noted where helpful.
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion, sliced (about 2 cups)
- 4 garlic cloves, chopped
- 1 medium jalapeño, chopped (remove seeds for milder flavor)
- 2½ pounds boneless, skinless chicken breasts
- 6 cups reduced-sodium chicken stock
- 1 (16-ounce) jar salsa verde (mild, medium, or hot, depending on preference)
- 1 tablespoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- 1 (15-ounce) can cannellini beans, drained
- 8 ounces cream cheese
- Toppings: tortilla chips, shredded cheddar, sour cream, tomato salsa, cilantro
Expert tips
Follow these quick tips to ensure the best texture and flavor:
- Use the sauté function first to soften the onion, garlic, and jalapeño—this deepens the flavor.
- Add the chicken breasts whole to the cooker; they shred much more easily after pressure cooking.
- Pressure cook on high for the recommended time, then allow a natural pressure release for a short period to keep the meat tender.
- Remove the chicken, shred it with two forks, then return it to the pot with the cream cheese and beans so the cheese melts smoothly into the broth.
- Adjust spice levels by choosing a mild, medium, or hot salsa verde and by removing jalapeño seeds if you want less heat.
What to serve with this recipe
This soup is delicious on its own, but these quick additions elevate the bowl:
- Homemade tortilla chips: brush flour or corn tortillas with a little oil or spray, sprinkle with kosher salt, cut into wedges, and bake at 400°F for 5 minutes, flip, then bake an additional 3–5 minutes until lightly golden.
- Shredded cheddar cheese, sour cream, fresh cilantro, and your favorite tomato salsa make excellent toppings.
- A squeeze of lime brightens each serving and balances the creaminess.
Top each bowl with chips, cheese, a dollop of sour cream, and chopped cilantro for a restaurant-style finish at home.
Just one more thing
If you try this Instant Pot Creamy Green Enchilada Chicken Soup, leave a comment and rating where you found the recipe and consider sharing a photo on social media. It’s always inspiring to see your variations and toppings.
Recipe
Equipment
- Instant Pot or similar electric pressure cooker
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large onion, sliced (about 2 cups)
- 4 cloves garlic, chopped
- 1 medium jalapeño, chopped
- 2½ pounds boneless, skinless chicken breasts
- 6 cups reduced-sodium chicken stock
- 1 (16-ounce) jar salsa verde
- 1 tablespoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- 1 (15-ounce) can cannellini beans, drained
- 8 ounces cream cheese
- Tortilla chips, shredded cheddar, sour cream, tomato salsa, cilantro for serving
Instructions
- Set the Instant Pot to the sauté setting. Add the olive oil, sliced onion, chopped garlic, and chopped jalapeño. Sauté until the vegetables are softened, about 5 minutes.
- Add the whole chicken breasts, chicken stock, salsa verde, cumin, chili powder, smoked paprika, and dried oregano. Stir to combine.
- Secure the lid and set the valve to sealed. Pressure cook on high for 24 minutes following your cooker’s instructions.
- After cooking, allow the pressure to release naturally for 10 minutes, then release any remaining pressure and remove the lid.
- Transfer the chicken to a cutting board and shred with two forks. Return the shredded chicken to the pot.
- Add the drained cannellini beans and cream cheese to the soup. Stir until the cream cheese melts and the soup becomes creamy and cohesive.
- Serve hot in bowls and top with shredded cheddar, sour cream, tomato salsa, tortilla chips, and cilantro as desired.
Notes
To make quick homemade tortilla chips: spray or brush tortillas with oil, sprinkle with kosher salt, cut into wedges, place on a baking sheet, and bake at 400°F for 5 minutes. Flip and bake another 3–5 minutes until light golden. Watch carefully to avoid over-browning.
Nutrition (per 1½ cup serving)
- Calories: 364 kcal
- Carbohydrates: 15.2 g
- Protein: 40 g
- Fat: 15.9 g
- Saturated Fat: 6.8 g
- Cholesterol: 113 mg
- Sodium: 1125 mg
- Fiber: 4.4 g
- Sugar: 3 g