Hello everybody, it is Drew, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, instant pot chicken enchilada soup. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Instant Pot Chicken Enchilada Soup is one of the most popular of current trending foods on earth. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. Instant Pot Chicken Enchilada Soup is something which I have loved my whole life. They are nice and they look fantastic.
To begin with this particular recipe, we have to prepare a few components. You can cook instant pot chicken enchilada soup using 15 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Instant Pot Chicken Enchilada Soup:
- Prepare Chicken breasts, boneless, skinless, fresh or frozen
- Get can, red enchilada sauce
- Make ready can black beans, drained & rinsed
- Get can corn, drained
- Take cans diced green chilies
- Make ready can diced tomatoes, with juice
- Make ready Chicken broth
- Take garlic, crushed
- Take salt
- Get Optional ingredient toppings:
- Get fresh cilantro
- Make ready avocado
- Take tortilla chips
- Take sour cream
- Get 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 is going to wrap it up for this special food instant pot chicken enchilada soup recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
