Instant Pot Chicken Enchilada Soup.
You can cook Instant Pot Chicken Enchilada Soup using 15 ingredients and 6 steps. Here is how you cook that.
Ingredients of Instant Pot Chicken Enchilada Soup
- Prepare 3 of Chicken breasts, boneless, skinless, fresh or frozen.
- Prepare 28 oz of can, red enchilada sauce.
- You need 1 (14 oz) of can black beans, drained & rinsed.
- It's 1 (14 oz) of can corn, drained.
- Prepare 2 (4 oz) of cans diced green chilies.
- You need 1 (28 oz) of can diced tomatoes, with juice.
- Prepare 28 oz of Chicken broth.
- You need 3 cloves of garlic, crushed.
- It's of salt.
- Prepare of Optional ingredient toppings:.
- It's of fresh cilantro.
- It's of avocado.
- It's of tortilla chips.
- Prepare of sour cream.
- Prepare of queso fresco cheese.
Instant Pot Chicken Enchilada Soup step by step
- 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!.