Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, instant pot chicken enchilada soup. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Instant Pot Chicken Enchilada Soup is one of the most favored of recent trending meals in the world. It’s appreciated by millions daily. It’s easy, it is quick, it tastes yummy. They’re nice and they look wonderful. Instant Pot Chicken Enchilada Soup is something that I have loved my entire life.

Chicken Enchilada Soup has everything you love about chicken enchiladas… in one big bowl of soup! I basically took my traditional chicken enchilada recipe, modified it and added some black beans, corn and chicken broth. After a few hours of letting it slow cook all day, this delicious bowl of. Instant Pot Chicken Enchilada Soup-all the flavors of chicken enchiladas in a bowl of soup.

To begin with this recipe, we have to prepare a few components. You can have instant pot chicken enchilada soup using 15 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Instant Pot Chicken Enchilada Soup:

1. Get 3 Chicken breasts, boneless, skinless, fresh or frozen
2. Take 28 oz can, red enchilada sauce
3. Make ready 1 (14 oz) can black beans, drained & rinsed
4. Get 1 (14 oz) can corn, drained
5. Get 2 (4 oz) cans diced green chilies
6. Get 1 (28 oz) can diced tomatoes, with juice
7. Take 28 oz Chicken broth
8. Take 3 cloves garlic, crushed
9. Prepare salt
10. Get Optional ingredient toppings:
11. Take fresh cilantro
12. Make ready avocado
13. Make ready tortilla chips
14. Prepare sour cream
15. Make ready queso fresco cheese

With this fantastic Instant Pot creamy chicken enchilada soup recipe, it takes all the thinking and work right out of the recipe. Soup can be a hit or miss in my house sometimes, but never with this deliciously creamy and easy Instant Pot recipe! By :I Love My Instant Pot®Soups, Stews, and Chilis Recipe Book by Kelly Jaggers. Add broth and chicken to pot and stir well.

Steps to make Instant Pot Chicken Enchilada Soup:

1. Add all ingredients to the Instant pot.
2. Close the lid and vent to seal
3. Select manual, and adjust to 35 minutes
4. When finished, allow a 20 minute natural pressure release. Release any remaining pressure.
5. Remove Chicken and shred. Place shredded chicken back into the soup.
6. Top with your favorite toppings!

By :I Love My Instant Pot®Soups, Stews, and Chilis Recipe Book by Kelly Jaggers. Add broth and chicken to pot and stir well. Healthy low-carb, keto and paleo recipes plus free guides and diet plans to help you achieve your goals on the ketogenic diet. The Instant Pot®certainly speeds up the process of these tasty enchiladas. I used a blend of Monterey Jack and cheddar cheese.

So that is going to wrap this up with this special food instant pot chicken enchilada soup recipe. Thanks so much for your time. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!