Instant Pot Chicken Enchilada Soup Recipe
Ingredients
- 1 lb chicken breasts - (skinless, boneless)
- 1 tbsp avocado oil
- 1 small onion - (diced)
- 4 cloves of garlic - minced
- 3 cups fat free chicken broth
- 15 oz can diced fire roasted tomatoes
- 10 oz can red enchilada sauce
- 15 oz can black beans - (drained and rinsed)
- 2 cups frozen corn
- ½ cup cilantro - (chopped)
- 1 tbsp canned chipotles in adobo sauce - (chopped)
- 1 tbsp ground cumin
- Salt and pepper to taste
- Juice of 1 lime
Instructions
- Set Instant Pot to saute. When hot, add in oil. Then add in onions and garlic, and saute until tender, about 2 minutes.
- Pour in the chicken broth, enchilada sauce, diced tomatoes, chipotle in adobo sauce, beans, corn, cumin, salt and pepper. Stir well.
- Add in chicken breasts, making sure chicken is fully covered with sauce. Cover and cook on high pressure for 20 minutes. Release quick or natural.
- Shred chicken with two forks, and stir in cilantro and lime juice. Taste and adjust seasonings as needed. Spoon into bowls. Garnish as desired and serve.
Notes
- The entire recipe makes 6 servings
- The serving size is about 1 ½ cups
Nutrition
Calories: 231 kcal (12%)Carbohydrates: 29 g (10%)Protein: 22.9 g (46%)Fat: 3.4 g (5%)Saturated Fat: 0.3 g (2%)Cholesterol: 44 mg (15%)Sodium: 442 mg (19%)Potassium: 749 mg (21%)Fiber: 6.5 g (27%)Sugar: 5 g (6%)