Instant Pot Chicken Enchilada Soup

Instant Pot Chicken Enchilada Soup

Instant Pot Chicken Enchilada Soup

This instant pot chicken enchilada soup is simple to make and full of delicious enchilada flavor!

Instant Pot Chicken Enchilada Soup

 

Instant Pot Chicken Enchilada Soup Ingredients:

  • 2 Small Boneless, Skinless Chicken Breasts (~1lb.)
  • 32 oz. Chicken Broth or Stock
  • 5 oz. Canned Diced Tomatoes (inc. liquid)
  • 15 oz. Canned Black Beans (rinsed and drained)
  • 8 oz. Package Red Enchilada Sauce
  • 1/2 C. Water
  • 1/2 C. Frozen Corn
  • 1/4 C. Plain, Unsweetened Greek Yogurt
  • 1/2 Medium Onion (diced)
  • 1 Large Pablano Pepper (diced)
  • 2 Tbsp. Avocado Oil
  • 3 Tbsp. Fresh Cilantro (chopped; for cooking) + 2 Tbsp. for garnish
  • 2 Tbsp. Grated Garlic
  • 5 Tbsp. Ground Cumin
  • 5 Tbsp. Dried Oregano
  • 1 tsp. Pink Himalayan Salt
  • 1 tsp. Ground Black Pepper
  • Juice of 1 Lime
  • Optional: Sliced Green Onions, Sliced Jalapeño

Instant Pot Chicken Enchilada Soup

Instant Pot Chicken Enchilada Soup

Instant Pot Chicken Enchilada Soup

Meal Prep Containers by Meal Prep on Fleek x Goodcook

Chicken-Enchilada-Soup-Pinterest

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Instant Pot Chicken Enchilada Soup
This instant pot chicken enchilada soup is simple to make and full of delicious enchilada flavor!
Instant Pot Chicken Enchilada Soup
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Lunch, Main Dish
Cuisine Mexican
Keyword Chicken, Meal Prep
Prep Time 15 minutes
Cook Time 33 minutes
Servings
meals
Ingredients
Course Lunch, Main Dish
Cuisine Mexican
Keyword Chicken, Meal Prep
Prep Time 15 minutes
Cook Time 33 minutes
Servings
meals
Ingredients
Instant Pot Chicken Enchilada Soup
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Heat Instant Pot to Sauté on high mode, then once hot, add avocado oil.
  2. Next, sauté onions, garlic, pablano pepper, and frozen corn for ~7-10 minutes, or until onions are slightly browned.
  3. Add canned and liquid ingredients as well as chicken breasts, seasonings, and herbs.
  4. Turn off sauté mode and cover with instant pot lid. Set to pressure cook on high for 20 minutes. Let naturally release pressure for 5 minutes, then manually release remaining pressure.
  5. Remove chicken breasts and place onto a cutting board.
  6. Using 2 forks, shred chicken breasts and return shredded chicken to the soup.
  7. Once ready to enjoy, serve with greek yogurt, cilantro garnish, and optional toppings.
  8. Serve, store, and enjoy!
Recipe Notes

Nutrition for 1 out of 4 servings:

36.6g Protein | 37.7g Carbs | 11.5g Fat | 10g Fiber | 366 Calories

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2 Comments on "Instant Pot Chicken Enchilada Soup"

  1. I really like the recipe. However, can you tell me how is this different from Manchurian? I do not know the technicality of that h=therefore the question.

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