Instant Pot Chicken Enchilada Soup
Instant Pot chicken enchilada soup: raw chicken breasts pressure-cooked with black beans, corn, tomatoes, green chiles and enchilada sauce, shredded and finished with melted cheese. Serves 6.
Want This Recipe Later?
Ingredients
- 3 chicken breasts large, boneless and skinless
- 1 onion diced
- 1 bell pepper diced
- 1 can petite diced tomatoes 15 ounces
- 1 can black beans 15 ounces, drained
- 1 can corn 15 ounces, drained; or 2 cups frozen corn
- 10 ounces enchilada sauce red or green
- 1 can diced green chiles 4 ounces; or 1 diced jalapeno
- 4 cups chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 2 cups shredded cheese stirred in at the end
Instructions
- Put the chicken breasts, onion, bell pepper, diced tomatoes, black beans, corn, enchilada sauce, green chiles, chicken broth, garlic powder, cumin and salt in the Instant Pot. Leave out the shredded cheese. Stir to combine.
- Put the lid on the Instant Pot and set the vent to closed (sealing).
- Select MANUAL and cook on HIGH pressure for 10 minutes. The pot can take up to 15 minutes to come up to pressure before the 10 minutes start.
- When the 10 minutes are up, let the pressure release naturally for 10 minutes, then carefully quick release the rest.
- Lift the chicken out to a cutting board or plate and check that it reads 165°F on a food thermometer. Shred it with the tines of 2 forks and return it to the pot.
- Add the shredded cheese and stir until it melts. Taste and add more seasoning if the soup needs it.
- Ladle the soup into bowls and top with tortilla chips, avocado, sour cream or plain Greek yogurt.
Notes
The pot can take up to 15 minutes to come up to pressure; that time is not in the total. Leftovers: refrigerate within 2 hours, eat within 3 to 4 days or freeze 3 to 4 months. Reheat to a rolling boil.
Nutrition
Serving: 1servingCalories: 433kcalCarbohydrates: 26.9gProtein: 44.1gFat: 17.3gSodium: 1851mgFiber: 7.3gSugar: 6.7g