#Enchilada soup how to

Taco seasoning – this seasoning has it all: cumin, chili powder, garlic, etc.You can use chicken thighs or rotisserie chicken. Chicken breasts – three boneless skinless chicken breasts, shredded.Diced green chiles – one can, four ounces.You can also use a cup of frozen corn or fire roasted corn kernels. Chili beans – one 15 ounce can, NOT drained.You can really use any kind of beans that you like for this recipe: pinto beans, red beans, Northern beans, or kidney beans. Black beans – one can of low sodium beans, drained.Diced tomatoes – one can, including the juice.Chicken broth – feel free to use low-sodium chicken broth if you like.Red enchilada sauce – use your favorite brand of canned sauce, or make your own! This soup is especially good with our Homemade Enchilada Sauce.You can use red, green orange, yellow, any bell pepper you like. Onion – one whole yellow or white onion, diced.Olive oil – two tablespoons extra virgin olive oil or whatever you have on hand.The end taste is spicy, creamy, delicious! Here’s what you need: This creamy chicken enchilada soup recipe has a lot of little spices and ingredients, so many flavors that simmer and pressure cook together in the instant pot. Ingredients in Instant Pot Chicken Enchilada Soup I served it with some shredded cheese and tortilla chips and It turned out perfectly! This enchilada soup is creamy, cheesy, a little spicy, and absolutely scrumptious. For this Instant Pot Chicken Enchilada Soup, I literally dumped everything in the Instant Pot, set the timer, and let the machine do its thing. It is perfect for those nights when you are in a rush to get something on the table. The more I use my Instant Pot, the more I love it. Instant Pot Chicken Enchilada Soup Recipe.

#Enchilada soup how to

How to Make Instant Pot Chicken Enchilada Soup.Frequently Asked Questions about Instant Pot Chicken Enchilada Soup.Ingredients in Instant Pot Chicken Enchilada Soup.