Hello everybody, it’s Drew, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, instant pot chicken enchilada soup. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
Instant Pot Chicken Enchilada Soup is one of the most popular of recent trending foods in the world. It is enjoyed by millions daily. It is easy, it is quick, it tastes delicious. Instant Pot Chicken Enchilada Soup is something which I’ve loved my whole life. They’re fine and they look fantastic.
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To get started with this particular recipe, we must first prepare a few components. You can cook instant pot chicken enchilada soup using 15 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Instant Pot Chicken Enchilada Soup:
- Take 3 Chicken breasts, boneless, skinless, fresh or frozen
- Get 28 oz can, red enchilada sauce
- Make ready 1 (14 oz) can black beans, drained & rinsed
- Make ready 1 (14 oz) can corn, drained
- Prepare 2 (4 oz) cans diced green chilies
- Make ready 1 (28 oz) can diced tomatoes, with juice
- Make ready 28 oz Chicken broth
- Get 3 cloves garlic, crushed
- Take salt
- Get Optional ingredient toppings:
- Get fresh cilantro
- Prepare avocado
- Make ready tortilla chips
- Take sour cream
- Take queso fresco cheese
How to make make chicken enchilada soup in the instant pot: Start by browning the chicken thighs on both sides in the instant pot. Remove the chicken to a plate, and then saute the vegetables in the instant pot. I love how this soup has so many hidden veggies in it, including onion, garlic, carrots, celery, and bell pepper. Add chicken broth, black beans, corn, green chiles, enchilada sauce, diced tomatoes, cumin and chicken into your Instant Pot.
Steps to make Instant Pot Chicken Enchilada Soup:
- Add all ingredients to the Instant pot.
- Close the lid and vent to seal
- Select manual, and adjust to 35 minutes
- When finished, allow a 20 minute natural pressure release. Release any remaining pressure.
- Remove Chicken and shred. Place shredded chicken back into the soup.
- Top with your favorite toppings!
I love how this soup has so many hidden veggies in it, including onion, garlic, carrots, celery, and bell pepper. Add chicken broth, black beans, corn, green chiles, enchilada sauce, diced tomatoes, cumin and chicken into your Instant Pot. Cover your Instant Pot and secure the lid. Other ways to make the Instant Pot chicken enchilada soup healthier: Use low-fat or non-fat cheese and sour cream, or omit them completely. Omit the garnish of tortilla strips, or use them in moderation.
So that’s going to wrap it up with this special food instant pot chicken enchilada soup recipe. Thanks so much for your time. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
