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Healthy Chicken Enchilada soup in a bowl garnished with jalapeno slices and cilantro leaves next to tortilla chips and a bunch of cilantro.

Healthy Chicken Enchilada Soup {Gluten Free, Dairy Free}

Katie AdamsKatie Adams
This easy, delicious soup is filled with the flavors of chicken enchiladas in a bowl!
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Prep Time 5 minutes
Cook Time 15 minutes
INSTANT POT PRESSURIZE AND STEAM RELEASE TIME 30 minutes
Total Time 50 minutes
Course Main Course, Soup
Cuisine Mexican
Servings 8
Calories 352 kcal

Equipment

  • measuring cups and spoons
  • 1 8 quart Instant Pot
  • 1 wooden or silicone spoon

Ingredients
  

  • 1½ tablespoon neutral oil
  • 1 medium onion small diced
  • ½ jalapeno small diced seeds removed*
  • 1½ teaspoon salt plus extra pinches
  • 4 cloves garlic minced
  • 2 medium green bell peppers 1" diced
  • 1 12 oz bag frozen cauliflower rice
  • 1 15 oz can corn drained
  • 1 15 oz can black beans drained and rinsed
  • 1 batch Gluten Free Enchilada Sauce**
  • 3 cups chicken or vegetable broth
  • 2 lbs boneless skinless chicken breasts***

Instructions
 

  •  Select the Instant Pot SAUTE function and add oil.
  • When Instant Pot reads HOT add diced onions, jalapeno peppers and 2-3 pinches of salt. Sauté stirring often until tender and onions are starting to become translucent about 3-5 minutes.
  • Add garlic and 1½ teaspoon salt. Stir until fragrant about 30 seconds. Turn off SAUTE function by hitting CANCEL.
  • Add green bell peppers, cauliflower rice, corn, black beans, Gluten Free Enchilada Sauce*, broth, and whole chicken breasts.
    Uncooked chicken enchilada soup in an instant pot.
  • Close the Instant Pot making sure to seal the pressure valve. Cook on HIGH pressure 7 minutes per pound of chicken****. If using the exact 2lbs of chicken this recipe calls for, cook for 14 minutes. Allow steam to naturally release at least 10 minutes or longer. Serve warm with your favorite toppings.
    Cooked chicken enchilada soup in an instant pot.

Notes

*Feel free to include the seeds for more heat. You could also use a whole jalapeno with seeds for an even spicier version. 
**Here is the link to my quick and easy Gluten Free Enchilada Sauce. 
***Boneless skinless chicken thighs would also be delicious in this recipe. They would increase the calories and fat. 
****Instant Pot recommends cooking chicken breasts 6-8 minutes per pound. I cook 7 minutes per pound. See Cooking Tips above for tips on using frozen chicken breasts in this recipe. 

Nutrition

Calories: 352kcalCarbohydrates: 26gProtein: 36gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 99mgSodium: 1494mgPotassium: 1058mgFiber: 7gSugar: 5gVitamin A: 326IUVitamin C: 53mgCalcium: 54mgIron: 3mg
Keyword cauliflower rice, chicken recipe, healthy
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