Instant Pot Enchilada Soup
User Reviews
5
39 reviews
Excellent
-
Prep Time
5 mins
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Cook Time
10 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 tomato sauce no salt added
- 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 fire-roasted tomatoes diced, with liquid
- 1 medium onion diced
- 2 cups water
- 1 TBS cumin ground
- ½ teaspoon red pepper flakes
- 6 oz corn frozen
- ½ cup cheddar cheese fat free, shredded
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
39 reviews
Excellent
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