Instant Pot Beef Enchilada Soup Recipes
BEEF ENCHILADA SOUP
Delicious, nutritious, and easy, this soup can cook in the slow cooker all day, or on the stove in just a few minutes. Top with sliced flour tortillas--this is important! They act like noodles and are delicious. Also offer shredded cheese, avocado, cilantro, sour cream, additional seasoning - anything that sounds good! Enjoy!
Provided by Debbie B.
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 8h15m
Yield 16
Number Of Ingredients 9
Steps:
- Combine drained browned ground beef, tomatoes, kidney beans, black beans, corn, chiles, enchilada sauce, beef broth, and taco seasoning in a slow cooker.
- Cover and cook on Low for about 8 hours or High for about 4 hours.
Nutrition Facts : Calories 306.9 calories, Carbohydrate 18.6 g, Cholesterol 71 mg, Fat 14.6 g, Fiber 4.6 g, Protein 23.9 g, SaturatedFat 5.5 g, Sodium 990.7 mg, Sugar 3.3 g
PRESSURE COOKER CHICKEN ENCHILADA SOUP
What's the quickest and tastiest way to bring the flavor to your favorite chicken tortilla soup? Instant Pot! This soup delivers a big bowl of fresh comfort-just ask my husband. Toppings like avocado, sour cream and tortilla strips are a must. -Heather Sewell, Harrisonville, Missouri
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 8 servings (3-1/4 quarts).
Number Of Ingredients 15
Steps:
- Select saute setting on a 6-qt. electric pressure cooker and adjust for high heat; add oil. When oil is hot, add peppers and onion; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer. Add chicken, broth, tomatoes, enchilada sauce, tomato paste, seasonings and, if desired, pepper sauce. Stir. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 8 minutes. Allow pressure to naturally release for 7 minutes; quick-release any remaining pressure. , Remove chicken from pressure cooker. Shred with 2 forks; return to pressure cooker. Stir in cilantro. Serve with toppings as desired.
Nutrition Facts : Calories 132 calories, Fat 4g fat (1g saturated fat), Cholesterol 35mg cholesterol, Sodium 1117mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 2g fiber), Protein 14g protein.
INSTANT POT CREAMY ENCHILADA SOUP RECIPE
I love enchiladas, but I don't always love the work! With this fantastic Instant Pot creamy chicken enchilada soup recipe, it takes all the thinking and work right out of the recipe.
Provided by Momma Cyd
Categories Soup
Time 30m
Number Of Ingredients 15
Steps:
- Place chicken in the Instant Pot.
- Add in the garlic, chili powder, Worcestershire sauce, sriracha sauce, onion, red pepper, black beans, and corn.
- Then add in the enchilada sauce, chicken broth, salt and pepper, to taste.
- Place the lid on the Instant Pot and put in locked position. Set the knob to sealing. Press the Manual/Pressure Cook button and set the timer for 20 minutes.
- When cook time is done, do a quick release.
- Remove chicken breasts from the pot and shred, then return chicken to the pot.
- Add in cream, sour cream, and cheddar cheese; stir until completely melted and soup is smooth.
- Serve topped with tortilla chips and fresh cilantro.
Nutrition Facts : Calories 426 kcal, Carbohydrate 33 g, Protein 25 g, Fat 23 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 85 mg, Sodium 830 mg, Fiber 8 g, Sugar 9 g, ServingSize 1 serving
INSTANT POT® CHEESY CHICKEN ENCHILADA SOUP
A delicious, easy to make, cheesy enchilada soup. Use spicy, medium, or mild enchilada sauce and diced tomatoes with green onions to adjust the heat to your preference.
Provided by Gary Michael Hess
Categories Mexican Chicken Soups and Stews
Time 50m
Yield 8
Number Of Ingredients 10
Steps:
- Drain canned chicken and save 1 cup broth.
- Combine chicken and broth with black beans, corn, enchilada sauce, diced tomatoes and green chiles, cream cheese, and onion in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select Soup function according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
- Stir well and serve. Top with mozzarella, tortilla chips, and green onions.
Nutrition Facts : Calories 427.1 calories, Carbohydrate 26 g, Cholesterol 101.4 mg, Fat 21.8 g, Fiber 5.7 g, Protein 32.8 g, SaturatedFat 10.1 g, Sodium 1271.3 mg, Sugar 2.5 g
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- Set pressure cooker to sauté and add beef and taco seasoning, until almost browned, then drain grease. (about 7 minutes)
- Add in 1 cup of enchilada sauce and can of green chilies, then heat for an additional 5 minutes, or until the sauce has cooked down.
- Warm up tortillas in microwave slightly (wrap entire stack in a paper towel and heat on high for 30 seconds). Open tortillas one by one and add just over 1/8 cup beef mixture and 1 heaping tablespoon shredded cheese and roll up tightly.
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2013-09-17 Beef Enchilada Soup In a large skillet, brown the ground beef, drain if necessary Add all the ingredients into the slow cooker, mix Cook on low for 7 to 8 hours or high for 3 to 4 Serve topped with cheese, sour cream, and chips if desired Equipment slower cooker Made this recipe? Tag me and share! Mention @LMLDFood or tag #LMLDFood!
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