Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a special dish, instant pot chicken enchilada soup. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Instant Pot Chicken Enchilada Soup is one of the most well liked of current trending meals on earth. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look wonderful. Instant Pot Chicken Enchilada Soup is something which I’ve loved my whole life.
To begin with this recipe, we must prepare a few ingredients. You can have instant pot chicken enchilada soup using 15 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Instant Pot Chicken Enchilada Soup:
- Take 3 Chicken breasts, boneless, skinless, fresh or frozen
- Take 28 oz can, red enchilada sauce
- Make ready 1 (14 oz) can black beans, drained & rinsed
- Make ready 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
- Prepare 3 cloves garlic, crushed
- Prepare salt
- Get Optional ingredient toppings:
- Take fresh cilantro
- Make ready avocado
- Take tortilla chips
- Take sour cream
- Take queso fresco cheese
Steps 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!
So that’s going to wrap it up with this exceptional food instant pot chicken enchilada soup recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
