Hey everyone, it’s me, Dave, welcome to our recipe site. Today, we’re going to make a special dish, instant pot chicken enchilada soup. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Instant Pot Chicken Enchilada Soup is one of the most well liked of current trending foods in the world. It is appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. They are fine and they look wonderful. Instant Pot Chicken Enchilada Soup is something that I’ve loved my entire life.
Chicken Enchilada Soup has everything you love about chicken enchiladas… in one big bowl of soup! I love turning classic meals into soups, it's an easy (maybe even lazy) way to make a dish that only dirties one pot! Make this in the slow cooker, pressure cooker or stove. Instant Pot Chicken Enchilada Soup-all the flavors of chicken enchiladas in a bowl of soup.
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:
- Get 3 Chicken breasts, boneless, skinless, fresh or frozen
- Make ready 28 oz can, red enchilada sauce
- Prepare 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
- Prepare 1 (28 oz) can diced tomatoes, with juice
- Get 28 oz Chicken broth
- Get 3 cloves garlic, crushed
- Prepare salt
- Take Optional ingredient toppings:
- Make ready fresh cilantro
- Take avocado
- Make ready tortilla chips
- Take sour cream
- Make ready queso fresco cheese
This Creamy Cheesy Chicken Enchilada Soup is a fiesta of flavors full of chunks of chicken, black How to Make Chicken Enchilada Soup. This recipe is super easy and quick! You will need red Heat the olive oil in a Dutch oven or soup pot, over medium heat. Add the onion and bell pepper and cook.
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!
You will need red Heat the olive oil in a Dutch oven or soup pot, over medium heat. Add the onion and bell pepper and cook. Healthy low-carb, keto and paleo recipes plus free guides and diet plans to help you achieve your goals on the ketogenic diet. By :I Love My Instant Pot®Soups, Stews, and Chilis Recipe Book by Kelly Jaggers. Add broth and chicken to pot and stir well.
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