Chicken Enchilada Soup (IP)
Ingredients
- 1 lb boneless skinless chicken breasts
- 3 C chicken stock or broth
- 10 oz can red enchilada sauce or 1¼ C homemade (see recipe)
- 1 14 oz can diced tomatoes, with juice
- 2 14 oz can black beans, rinsed and drained
- 1½ C frozen corn
- 1 4 oz can diced green chiles
- ½ C (93 grams) uncooked quinoa
- 2 cloves garlic, minced
- 1 medium white onion (or 1 cup), peeled and diced
- 1 tsp ground cumin
- 1 tsp oregano
- 1 tsp sea salt (or to taste)
Optional Toppings:
- chopped fresh cilantro
- diced avocado
- diced red onion
- shredded cheese
- sour cream
- tortilla strips/chips
- squeeze of lime juice
Directions
- Add all of the ingredients to your instant pot and stir gently to combine.
- Lock on the lid, close the vent and use the manual settings to set the time for 25 minutes.
- After the 25 minutes are up, perform natural pressure release before opening the pressure cooker (total time in the pressure cooker will be about 40 minutes).
- Use a slotted spoon to remove the chicken. Transfer to a plate and shred before returning it back to the pot.
- Serve still warm with your toppings and enjoy!