Chicken Enchilada Soup (Instant Pot)
The moment the temperature drops, I start craving something cozy. My chicken enchilada soup is the perfect one-pot meal, packed with bold flavors!
2.5 pounds chicken breasts
1 15 ounce jar red enchilada sauce
1 quart chicken broth
1 15 ounce can fire roasted corn
2 15 ounce cans beans (white and/or black)
1 red bell pepper, chopped
1 onion, chopped
4 garlic cloves, minced
1 teaspoon ground cumin
1 tablespoon chili powder
Optional: block of cream cheese or heaping spoonful of plain yogurt, 2 spoonfuls green chiles or a splash of hot sauce
Optional garnishes: cilantro, avocado, tortilla chips, jalapeño
Add all ingredients to an instant pot (not the optional ingredients/garnishes), being careful not to stack the chicken breasts. Season with salt and pepper, to taste.
Pressure cook on high for 10 minutes. Check internal temperature of chicken to ensure it reaches a minimum of 165°F.
Remove chicken and shred with a mixer. Add chicken back to the soup bowl and mix. Add optional ingredients and stir while the instant pot is turned off but the soup is still warm.
Serve with optional garnishes.
Notes: Our preferred tortilla chip and enchilada sauce brand is Siete. We like to add plain yogurt and serve with all garnishes. You can sub garlic cloves for garlic powder or onion for onion powder.
