Back to Recipe
Pressure Cooker Enchilada Soup

Pressure Cooker Enchilada Soup

Make a warm, delicious bowl of Pressure Cooker Enchilada soup, ready in minutes and gluten-free too!

Author: Mommy Hates Cooking

Meal Type: Eggs Free

Cuisine: Mexican

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Servings: 6 serving

Calories: 403 kcal per serving

Ingredients

  • 2 Cups - Shredded Chicken
  • 1 - Taco Seasoning Packet or Homemade Seasoning
  • 15 oz Cans - Black Beans
  • 14 ½ oz Cans - of Diced Tomatoes with Green Chiles
  • 10 oz Cans - of Mild Red Enchilada Sauce
  • 14 ½ Cans - of Chicken Broth
  • 1 Cup - Frozen Corn
  • 1 Cup - Water
  • ¼ Cups - Half and Half
  • ½ Cups - Sharp Cheddar Cheese
  • Toppings

Instructions

  1. In the pot of the pressure cooker, combine the cooked chicken, taco seasoning, black beans, diced tomatoes, enchilada sauce, chicken broth, corn, and water.
  2. Secure the pressure cooker lid and move the nozzle to SEAL.
  3. Cook on high pressure for 4 minutes.
  4. Once done, quick release the steam by moving the nozzle to VENT.
  5. Carefully remove the lid and stir in the half and half and shredded cheddar cheese.
  6. Serve with toppings of choice.

Nutrition

Energy: 403 kcal | Total Fat: 19 g | Saturated: 7 g | Trans: 0 g | Unsaturated: 0 g | Cholesterol: 65 mg | Total Carbs: 34 g | Fiber: 8 g | Sugars: 8 g | Proteins: 24 g | Sodium: 3,152 mg | Polyunsaturated: 4 g | Monounsaturated: 6 g

©2026 OnlineCook LLC