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I have a fantastic instant pot recipe for you all today, friends. It’s so easy to put together! Literally, you only need 10 minutes prep for this one pot, dump and go Chicken Enchilada Soup. It’s both creamy and hearty, with layers of enchilada like flavor. My family gave it the thumbs up. Hope yours does too!
Serve it with chips and cheese and you’ve got yourself a fine meal.
Ingredients
- 1 Tb olive oil
- 1 small onion, chopped
- 1 red pepper, chopped
- 1 tsp garlic, minced
- 4 (15 oz) cans great white northern beans, drained and rinsed
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 2 (14.5 oz) Mexican stewed tomatoes
- 1 (10 oz) red enchilada sauce
- 1 C chicken broth
- 1 tsp sugar
- 1 tsp salt
- 1 tsp oregano
- 1/2 tsp cumin
- 1 chicken breast (frozen is fine)
- 1 C half and half
- 1/3 C sour cream
- 2 Tb butter
Instructions
- Grab your instant pot. Turn it to the sauté setting. Add the oil, onion, red pepper and garlic. Cook until the onions are translucent.
- Add all other ingredients (but the half and half, sour cream and butter).
- Stir to combine, close the instant pot lid, making sure the vent is sealed. Cook on high pressure for 30 minutes. (It will take the instant pot about 15 minutes to heat up and start to cook).
- When it's finished cooking, release the pressure valve. (I like to put a kitchen towel over the vent so it doesn't spew liquid everywhere).
- Shred the chicken up with two forks.
- Add the half and half, sour cream and butter and stir to combine, allowing the butter to melt and the cold ingredients to warm through.
- Serve with tortilla chips and cheese.
Enjoy!
Recipe from Jamie Cooks It Up!
