Pressure Cooker Chicken Enchilada Soup

With a chill in the air, soup is the perfect meal to warm you up.

Marci Buttars shares how to make this creamy soup in a pressure cooker.

Cream Chicken Enchilada Soup
4 cups low sodium chicken broth
3 medium size boneless, skinless chicken breasts
1 (3.5 ounce) can chopped green chilies
1 yellow onion, coarsely chopped
3 large russet potatoes, peeled and quartered
1 red bell pepper, cored, seeded and coarsely chopped
8 cups peeled, cubed butternut squash (about 24 ounces)
3 cloves garlic
2 teaspoons salt
2 teaspoons cumin
1 (8 ounce) can tomato sauce
2 tablespoons taco seasoning (store bought or homemade recipe to follow)
2 (15 ounce) cans cannellini beans, rinsed and drained
Additional toppings:
pico de gallo
sour cream
shredded cheese
fresh or canned corn
diced avocado
Cholula hot sauce
whole grain tortilla chips, etc

Homemade Taco Seasoning
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon smoked paprika
½ teaspoon oregano
½ teaspoon onion powder
¼ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon crushed red pepper flakes

Whisk together taco seasoning ingredients if using homemade version.

Add chicken broth, chicken, green chilies, onion, potatoes, pepper, squash, garlic, salt, cumin, tomato sauce and 2 tablespoons of taco seasoning to the pressure cooker pot and gently stir.

Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 20 minutes.

When cooking is complete, use a natural release. 10 minute natural release can also be used and then release any remaining pressure.

Remove chicken and place on a cutting board, cover with foil. Using an immersion blender, blend soup until very smooth. This can also be done in batches with a blender. Be careful not to overfill the blender! Place a towel over the lid and gently pulse before turning the speed up to blend. Chop or shred chicken and return it to the pot of soup. Add cannellini beans and stir.

To serve, ladle soup into a bowl, immediately sprinkle with cheese and top with desired toppings.

Find more of Marci’s recipes at

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Click here for the original Mel’s Kitchen recipe.

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