Instant Pot Chicken Enchilada Soup Recipe 45

INSTANT POT CREAMY ENCHILADA SOUP RECIPE

Instant Pot Creamy Enchilada Soup Recipe image

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

Ingredients

3 boneless chicken breasts (skinless)
2 cloves garlic (minced)
1 teaspoon chili powder
1 teaspoon Worcestershire sauce
1 teaspoon Sriracha sauce
1 onion (diced)
1 red bell pepper (diced)
15 ounces black beans (rinsed and drained)
15 ounces corn (do not drain)
19 ounces red enchilada sauce
4 cups chicken broth
salt and pepper (to taste)
½ cup heavy cream
½ cup sour cream
2 cups sharp cheddar cheese (shredded)

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 CHICKEN ENCHILADA SOUP RECIPE - (4/5)

Instant Pot Chicken Enchilada Soup Recipe - (4/5) image

Provided by á-32

Number Of Ingredients 24

Ingredients

2 boneless skinless chicken breasts (about 1 pound)
3 cups chicken stock or broth
1 1/4 cup (or 1 10-ounce can) red enchilada sauce, homemade or store-bought (see recipe below)
1 (14-ounce) can diced tomatoes, with juice
2 (14-ounce) cans black beans, rinsed and drained
1 (15-ounce) can whole-kernel corn* drained
1 (4-ounce) can diced green chiles
1/2 cup (93 grams) uncooked quinoa
2 cloves garlic, minced
1 medium white onion (or 1 cup), peeled and diced
1 teaspoon ground cumin
1 teaspoon oregano
1 teaspoon sea salt (or to taste)
optional toppings
chopped fresh cilantro, diced avocado, diced red onion, shredded cheese, sour cream, tortilla strips/chips, squeeze of lime juice
Homemade Enchilada Sauce
1 tablespoons olive oil
1 tablespoons. gluten free all purpose flour (can sub with arrowroot or tapioca starch for grain free version)
2 tablespoons chili powder (mild, medium, or hot)
1/2 teaspoon garlic powder
1/4 teaspoon cumin
1/4 teaspoon oregano
1 teaspoon tomato paste
1 cup chicken or vegetable stock

Steps:

Soup Add all of the ingredients to your instant pot and stir gently to combine. Lock on the lid, close the vent and use the manual settings to set the time for 25 minutes. After the 25 minutes are up, let the air vent naturally below opening the pressure cooker (total time in the pressure cooker will be about 40 minutes). After the you've opened the pressure cooker use a slotted spoon to remove the chicken. Transfer to a plate and shred before returning it back to the pot. Serve still warm with your toppings and enjoy! For the crockpot cook 3-4 hours on a high heat or 6-8 hours on a low heat. Remove the chicken from the pot and place on a chopping board. Use two forks to shred the chicken breasts and then return the chicken to the soup. Serve warm and top with your garnishes of choice. Homemade enchilada sauce In a small sauce pot warm the olive oil. Add the flour and seasonings to the oil and stir together to form a roux. Add the stock and whisk it all together to remove any lumps in the sauce. Let the sauce simmer on the stove for 7-10 minutes. Remove from the heat until you're ready to add it to your soup or store it in an air tight container in the fridge. Use it within 3 days. Notes Store in the fridge for up to a week or freeze for up to 3 months makes 5-6 servings

INSTANT POT® CHICKEN ENCHILADAS

Instant Pot® Chicken Enchiladas image

I created this recipe many years ago for my hubby who does not like the traditional sour cream sauce on his chicken enchiladas. It's been a hit with family and friends ever since. Now with our Instant Pot® it's been improved and made better than ever! For a different take on chicken enchiladas that will make everyone happy, give this one a try!

Provided by Carrie Bell

Categories World Cuisine Recipes Latin American Mexican

Time 1h15m

Yield 16

Number Of Ingredients 13

Ingredients

1 ½ teaspoons chili powder
1 teaspoon salt
1 teaspoon ground cumin
1 ½ pounds skinless, boneless chicken breasts, or more to taste
½ cup chicken broth
3 cups shredded Monterey Jack cheese, divided
2 (10 ounce) cans green enchilada sauce, divided
1 (4 ounce) can chopped green chilies
½ cup chopped onion
2 jalapeno peppers, chopped, or more to taste
olive oil
16 corn tortillas, or more to taste
1 (10 ounce) can enchilada sauce

Steps:

Mix chili powder, salt, and cumin together in a bowl. Rub mixture over the chicken.
Pour chicken broth into a multi-functional pressure cooker (such as Instant Pot®). Add a rack to the bottom of the pot and place seasoned chicken on top. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
Combine 2 cups Monterey Jack cheese, 1 can green enchilada sauce, green chiles, onions, and jalapenos in a large mixing bowl. Stir to thoroughly blend.
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
Release pressure using the natural-release method according to manufacturer's instructions for 5 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Transfer cooked chicken to a cutting board and shred or chop into small pieces. Add to the mixing bowl with the cheese mixture. Stir until chicken mixture is blended.
Heat olive oil in a skillet. Soften tortillas 1 at a time by dipping into the hot oil for 2 to 3 seconds per side. Drain on paper towels.
Spoon 2 to 3 tablespoons chicken mixture onto a tortilla, roll up, and place seam-side down into the prepared baking dish. Repeat with remaining tortillas and mixture.
Combine 1 can green enchilada sauce and red enchilada sauce in a bowl and pour over enchiladas in the baking dish. Sprinkle remaining 1 cup Monterey Jack cheese on top.
Bake in the preheated oven for 20 to 25 minutes.

Nutrition Facts : Calories 222.3 calories, Carbohydrate 16.4 g, Cholesterol 43.3 mg, Fat 10.2 g, Fiber 2.5 g, Protein 16.5 g, SaturatedFat 4.7 g, Sodium 548.6 mg, Sugar 1.2 g

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