Hey everyone, it’s John, welcome to our recipe site. Today, we’re going to prepare a special dish, instant pot chicken enchilada soup. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
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.
Instant Pot Chicken Enchilada Soup is one of the most favored of recent trending foods on earth. It’s appreciated by millions every day. It is simple, it’s quick, it tastes delicious. Instant Pot Chicken Enchilada Soup is something that I’ve loved my whole life. They’re fine and they look wonderful.
To begin with this recipe, we have to first prepare a few components. You can have instant pot chicken enchilada soup using 15 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Instant Pot Chicken Enchilada Soup:
- Take 3 Chicken breasts, boneless, skinless, fresh or frozen
- Make ready 28 oz can, red enchilada sauce
- Make ready 1 (14 oz) can black beans, drained & rinsed
- Take 1 (14 oz) can corn, drained
- Prepare 2 (4 oz) cans diced green chilies
- Take 1 (28 oz) can diced tomatoes, with juice
- Prepare 28 oz Chicken broth
- Get 3 cloves garlic, crushed
- Take salt
- Prepare Optional ingredient toppings:
- Make ready fresh cilantro
- Make ready avocado
- Take tortilla chips
- Prepare sour cream
- Prepare queso fresco cheese
It was quick, simple and incredibly delicious. 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! An Instant Pot pressure cooker makes this sensational chicken enchilada soup a breeze to prepare 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!
Make it mild or make it spicy! By :I Love My Instant Pot®Soups, Stews, and Chilis Recipe Book by Kelly Jaggers. Add broth and chicken to pot and stir well. Chicken enchilada soup is kinda like all the flavors of traditional enchiladas melded together in one deliciously comforting bowl. It's a lot less work to prepare.
So that’s going to wrap this up with this exceptional food instant pot chicken enchilada soup recipe. Thank you very much for reading. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
