Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, instant pot chicken enchilada soup. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
Instant Pot Chicken Enchilada Soup is one of the most popular of recent trending meals in the world. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Instant Pot Chicken Enchilada Soup is something which I have loved my whole life. They are fine and they look wonderful.
Chicken Enchilada Soup has everything you love about chicken enchiladas… in one big bowl of soup! I basically took my traditional chicken enchilada recipe, modified it and added some black beans, corn and chicken broth. After a few hours of letting it slow cook all day, this delicious bowl of.
To get started with this recipe, we have to first prepare a few ingredients. You can cook instant pot chicken enchilada soup using 15 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Instant Pot Chicken Enchilada Soup:
- Take 3 Chicken breasts, boneless, skinless, fresh or frozen
- Prepare 28 oz can, red enchilada sauce
- Take 1 (14 oz) can black beans, drained & rinsed
- Make ready 1 (14 oz) can corn, drained
- Make ready 2 (4 oz) cans diced green chilies
- Get 1 (28 oz) can diced tomatoes, with juice
- Get 28 oz Chicken broth
- Prepare 3 cloves garlic, crushed
- Get salt
- Prepare Optional ingredient toppings:
- Take fresh cilantro
- Prepare avocado
- Take tortilla chips
- Get sour cream
- Take queso fresco cheese
With this fantastic Instant Pot creamy chicken enchilada soup recipe, it takes all the thinking and work right out of the recipe. Soup can be a hit or miss in my house sometimes, but never with this deliciously creamy and easy Instant Pot recipe! By :I Love My Instant Pot®Soups, Stews, and Chilis Recipe Book by Kelly Jaggers. Add broth and chicken to pot and stir well.
Instructions 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!
Healthy low-carb, keto and paleo recipes plus free guides and diet plans to help you achieve your goals on the ketogenic diet. The Instant Pot®certainly speeds up the process of these tasty enchiladas. I used a blend of Monterey Jack and cheddar cheese. I didn't have red sauce on hand so I used only green nontheless these are. Delicious, simple, and comforting, this Instant Pot Chicken Enchilada Soup will become a family favorite.
So that is going to wrap it up with this exceptional food instant pot chicken enchilada soup recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
