CHICKEN ENCHILADA SOUP RECIPE (INSTANT POT) RECIPE
Filled
with juicy shredded chicken, beans, and veggies, this easy and flavorful
Chicken Enchilada Soup cooks in the Instant Pot making it the perfect family
meal for busy weeknights. Serve with all your favorite toppings such as
avocado, cilantro, cheese, and Homemade Cinnamon Sugar Tortilla Strips.
Prep
Time : 10 mins
Cook
Time : 50 mins
Total
Time : 1 hour
Servings : 6
Calories : 289kcal
INGREDIENTS
For the Soup
·
1
tbsp olive oil
·
2
medium onions - diced
·
1
red bell pepper - seeded and diced
·
6
cloves garlic - minced
· 3
ears corn - shucked with corn cut from the cob OR 1 (15-ounce) can corn,
drained
·
1
(15 ounce) can chopped tomatoes
·
4
(6-inch) corn tortillas - chopped into small squares
·
1
tbsp taco seasoning
·
1/3
cup Enchilada sauce
·
3
chicken breasts
·
6
cups water - plus more as needed
·
1
(15-ounce) can black beans - drained and rinsed
·
1/2
cup green onions - finely chopped
·
1/2
cup fresh cilantro - chopped
·
2
tsp granulated sugar – optional
For serving
·
Cinnamon
sugar tortilla strips - (instructions below)
·
Fresh
cilantro
·
Green
onion
·
Avocado
·
Lime
wedges
·
For
the Cinnamon Sugar Tortilla Strips
·
6
small flour tortillas - cut into long strips
·
2
tbsp vegetable oil
·
2
tsp ground cinnamon
·
4
tbsp granulated sugar
INSTRUCTIONS
For the Soup
1.
Set
instant pot to sauté mode, medium heat. Once hot, add the olive oil and onion
directly to the bowl of the Instant Pot and cook, stirring often, for 5-6
minutes, or until softened. Add the red bell pepper and continue to cook for an
additional 2-3 minutes. Add the garlic, and cook, stirring continuously, for an
additional 30 seconds.
2.
Add
the corn kernels, tomatoes, corn tortilla, taco seasoning, and enchilada sauce.
Mix well to combine and continue to cook for an additional minute or so before
adding the chicken breasts and water (or chicken stock) to the pot.
3. Cancel
Sauté mode. Place the lid on your Instant Pot until it is secured properly
(mine plays a little song for me). Select soup mode and set the timer to 6
minutes with a natural release (it takes approximately 10 minutes for your
Instant Pot to reach pressure before the 6-minute countdown and another 10
minutes or so to naturally release pressure).
4.
As
the soup cooks, prepare the toppings and prepare the Baked Cinnamon Sugar
Tortilla Strips (recipe below).
5. Once
the soup is finished cooking, carefully remove the chicken breasts from the pot
and transfer to a clean plate to cool just enough to handle. Meanwhile, add the
canned black beans, green onions, and cilantro to the soup. Mix well to
combine.
6. Season
the soup with additional salt and pepper, to taste. If necessary, add a couple
of teaspoons of sugar to help balance any acidity or bitterness.
7.
Shred
the chicken with two forks and return back to the pot. Mix well to combine.
For the For the Cinnamon Sugar
Tortilla Strips
1. Serve
garnished with creamy avocado, sour cream, fresh cilantro, green onion, lime
juice, and, of course, your favorite homemade or store-bought tortilla strips.
2. Preheat
oven to 375 degrees F and line a baking sheet with parchment paper.
3. Cut
your corn tortillas into 1/2-inch strips (or whatever size/shape you prefer).
Add tortillas to a large mixing bowl and toss to coat in approximately 1 tbsp
vegetable oil.
4. Sprinkle
with sugar and cinnamon and toss to coat the entire surface of the tortilla
strips, or transfer tortilla strips to the prepared baking sheet and sprinkle
with sugar and ground cinnamon, flip, and repeat.
5.
Transfer
baking sheet to the oven and bake for approximately 6-8 minutes before gently
tossing the tortilla strips and returning to the oven to bake again for an
additional 5-10 minutes, or until golden and crispy.
Nutrition Facts
Chicken Enchilada Soup (Instant Pot)
Amount Per Serving
Calories 289Calories from Fat 90
% Daily Value*
Total Fat 10g15%
Saturated Fat 4g20%
Cholesterol 36mg12%
Sodium 441mg18%
Potassium 392mg11%
Total Carbohydrates 33g11%
Dietary Fiber 2g8%
Sugars 14g
Protein 15g30%
Vitamin A18.8%
Vitamin C38.8%
Calcium7.1%
Iron9.4%
* Percent Daily Values are based on a 2000 calorie diet.
Recipe
from theforkedspoon.com
Delicious Food Recipes
Post a Comment