Instant Pot Creamy Enchilada Soup Recipes

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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

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

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