Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, instant pot chicken enchilada soup. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Instant Pot Chicken Enchilada Soup is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look fantastic. Instant Pot Chicken Enchilada Soup is something that I have loved my whole life.
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 particular recipe, we have to prepare a few ingredients. 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
- Get 28 oz can, red enchilada sauce
- Get 1 (14 oz) can black beans, drained & rinsed
- Get 1 (14 oz) can corn, drained
- Get 2 (4 oz) cans diced green chilies
- Make ready 1 (28 oz) can diced tomatoes, with juice
- Take 28 oz Chicken broth
- Get 3 cloves garlic, crushed
- Get salt
- Get Optional ingredient toppings:
- Make ready fresh cilantro
- Get avocado
- Take tortilla chips
- Make ready sour cream
- Take 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 is going to wrap this up for this special food instant pot chicken enchilada soup recipe. Thanks so much for your time. I am confident you can 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 loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
