Pressure Cooker Chicken Enchilada Soup
Creamy, cheesy and oh-so-easy to make, this Chicken Enchilada soup from @Delish is made even easier in the pressure cooker. Dinner is ready in less than 30 minutes, fantastic!
Equipment
Ingredients
- ½ onion, chopped
- 28 oz diced fire-roasted tomatoes
- 19 oz red enchilada sauce
- 15 oz black beans, drained and rinsed
- 15 oz frozen corn
- 2.5 cups chicken stock
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp ground cumin
- 2 lb boneless skinless chicken breast
- ⅓ cup shredded cheddar cheese
- ¼ cup heavy cream
- kosher salt to taste
Toppings
- shredded cheddar cheese
- sour cream
- fresh cilantro
- tortilla chips
- fresh lime slices
Instructions
- In Deluxe Multi Cooker, add first ten ingredients. Set to POULTRY, press button to start. Once timer goes off, release pressure. Remove and shred chicken.1/2 onion, chopped, 28 oz diced fire-roasted tomatoes, 19 oz red enchilada sauce, 15 oz black beans, drained and rinsed, 15 oz frozen corn, 2.5 cups chicken stock, 1 tsp chili powder, 1 tsp garlic powder, 1 tsp ground cumin, 2 lb boneless skinless chicken breast
- Add chicken back in, along with cheese and heavy cream, stirring to combine.1/3 cup shredded cheddar cheese, 1/4 cup heavy cream, kosher salt to taste
- Serve immediately with your favorite toppings.shredded cheddar cheese, sour cream, fresh cilantro, tortilla chips, fresh lime slices
Notes
This soup freezes very well! Freeze without garnishes or toppings.
Nutrition
Calories: 490kcalCarbohydrates: 53gProtein: 48gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 112mgSodium: 1353mgPotassium: 1170mgFiber: 11gSugar: 11gVitamin A: 1445IUVitamin C: 12mgCalcium: 112mgIron: 4mg
Tried this recipe?Let us know how it was!