Instant Pot Enchilada Soup
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Instant Pot Enchilada Soup
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Filling and delicious instant pot chicken enchilada soup made easy, and lightened up!
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Ingredients
- 3-4 chicken breast 1 lb or 450 g total
- 1 can black beans 14.5 oz or 400 g, drained
- 1 can corn kernels 14.5 oz or 400 g, do not drain
- 1 onion finely chopped or grated
- 3 garlic cloves, crushed
- 1-2 carrot grated
- 1/2 teaspoon chili powder
- 1 teaspoon Worcestershire sauce
- 1-2 teaspoon green Tabasco sauce or sriracha sauce
- 1 can enchilada sauce 10 oz or 285 g
- 1 chicken stock cube or veggie stock cube
- 4 cups water
- 1/2 cup heavy cream or cooking cream
- 1/2 cup sour cream
- 1 cup cheddar cheese 8 oz or 200 g, shredded
Instructions
- To the instant pot, add the chicken breasts, the drained black beans, can of corn (without draining), onion, garlic, and carrots.
- Add the enchilada sauce, chilli powder, Worcestershire, the tabasco, the stock cube, and the water. Cover instant pot, making sure the valve is set to seal and turn it on high pressure for 15 minutes.
- Once cooking time is over, wait 5 minutes, then quickly release the pressure. Open the lid, and use two fork to shred the chicken breasts. They should shred very easily.
- Stir in the heavy cream, sour cream, and cheese. Keep stirring until the cheese melts.
- Serve with crispy tortilla strips and coriander if desired and enjoy immediately.
Notes
- Recipe adapted from Six Sister's Stuff.
- I made a few changes to the original recipe to suit our tastes.
- You can make this vegetarian by omitting the chicken, and using a vegetable stock cube.
Nutrition Information
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Calories
451kcal
(23%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 451 kcal
% Daily Value*
| Calories | 451kcal | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
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