Instant Pot Enchilada Soup
User Reviews
5.0
39 reviews
Excellent
-
Prep Time
5 mins
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Cook Time
5 mins
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Total Time
15 mins
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Servings
6 servings
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Calories
229 kcal
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Course
Main Course
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Cuisine
Mexican
Instant Pot Enchilada Soup
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Instant Pot Enchilada Soup is hearty and delicious, yet low calorie and vegetarian. Most of the ingredients are pantry staples, and it's very inexpensive as well! See options to add meat as well as cook on the stove top or in the slow cooker!
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Ingredients
- 32 oz no salt added tomato sauce
- 10 oz can Red Enchilada Sauce
- 14.5 oz can great Northern beans, rinsed
- 14.5 oz can black beans, rinsed
- 14.5 oz can diced fire-roasted tomatoes with liquid
- 1 medium onion, diced
- 2 cups water
- 1 TBS ground cumin
- ½ teaspoon red pepper flakes
- 6 oz frozen corn
- ½ cup shredded fat free cheddar cheese
Notes
- Before adding anything to the instant pot, turn the pot to saute mode, then spray lightly with non stick spray or a bit of oil. Add 1 pound of ground chicken or turkey, and saute for 5-6 minutes, or until mostly cooked through.
- Continue with directions from the beginning.
- Ground chicken or ground turkey works great for a leaner meat. To add to the soup:
- For each serving it has 229 calories, 2 grams fat, 42 grams carbohydrates, 12 grams of fiber, and 14 grams of protein.
Genuine Reviews
User Reviews
Overall Rating
5.0
39 reviews
Excellent
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