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Instant Pot Chicken Enchilada Soup. .
Instant Pot Chicken Enchilada Soup. To get started with this particular 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 can achieve it.
The ingredients needed to make Instant Pot Chicken Enchilada Soup:
- Get 3 of Chicken breasts, boneless, skinless, fresh or frozen.
- Get 28 oz of can, red enchilada sauce.
- Make ready 1 (14 oz) of can black beans, drained & rinsed.
- Prepare 1 (14 oz) of can corn, drained.
- Make ready 2 (4 oz) of cans diced green chilies.
- Prepare 1 (28 oz) of can diced tomatoes, with juice.
- Get 28 oz of Chicken broth.
- Make ready 3 cloves of garlic, crushed.
- Get of salt.
- Take of Optional ingredient toppings:.
- Prepare of fresh cilantro.
- Take of avocado.
- Make ready of tortilla chips.
- Get of sour cream.
- Prepare of queso fresco cheese.
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!.
So that's going to wrap this up with this special food instant pot chicken enchilada soup recipe. Thanks so much for your time.
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