One of my family’s favorite soups is Zupas Chicken Enchilada Soup. Obviously, we can’t eat out every time we want it. To complicate things even more, we moved to Washington, and there’s not a Zupas here. Lucky for us, I found a copycat recipe that we all really like. I even won a Chili and Soup Cook Off using this recipe for Slow Cooker Chicken Enchilada Soup (Zupas Copycat).
Yes, it’s actually a recipe for a slow cooker, but I make it in the Instant Pot. Here’s how I do it.
- Cook the chicken in the red and green enchilada sauce for 15 minutes and let the pressure release naturally.
- Open the pot, shred the chicken and add all the other ingredients to the pot, EXCEPT for the cream of chicken soup and the sour cream.
- Seal it back up and cook it for 5-10 more minutes (basically just to heat it all through). You can either to a quick release (QR) or natural pressure release (NPR) at that point.
- Stir in the cream of chicken soup. I don’t add the sour cream because I’m always afraid the soup will break. So, we just omit that ingredient completely. You could serve it as a topping if you wanted to I guess, but my family doesn’t like sour cream, so I don’t bother.
Note: I’m having issues uploading pictures, so I’ll add them when I can.