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We hope you got benefit from reading it, now let’s go back to instant pot chicken enchilada soup recipe. To cook instant pot chicken enchilada soup you need 15 ingredients and 6 steps. Here is how you achieve it.
The ingredients needed to prepare Instant Pot Chicken Enchilada Soup:
- You need 3 Chicken breasts, boneless, skinless, fresh or frozen
- Prepare 28 oz can, red enchilada sauce
- Take 1 (14 oz) can black beans, drained & rinsed
- Use 1 (14 oz) can corn, drained
- Get 2 (4 oz) cans diced green chilies
- Take 1 (28 oz) can diced tomatoes, with juice
- Get 28 oz Chicken broth
- Prepare 3 cloves garlic, crushed
- Prepare salt
- Provide Optional ingredient toppings:
- Provide fresh cilantro
- Prepare avocado
- You need tortilla chips
- Prepare 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!
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