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We hope you got insight from reading it, now let’s go back to instant pot chicken enchilada soup recipe. You can have instant pot chicken enchilada soup using 15 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to prepare Instant Pot Chicken Enchilada Soup:
- Take 3 Chicken breasts, boneless, skinless, fresh or frozen
- Provide 28 oz can, red enchilada sauce
- Prepare 1 (14 oz) can black beans, drained & rinsed
- Take 1 (14 oz) can corn, drained
- Use 2 (4 oz) cans diced green chilies
- You need 1 (28 oz) can diced tomatoes, with juice
- Provide 28 oz Chicken broth
- Use 3 cloves garlic, crushed
- Use salt
- Get Optional ingredient toppings:
- Prepare fresh cilantro
- Prepare avocado
- Prepare tortilla chips
- You need sour cream
- Get queso fresco cheese
Instructions to make Instant Pot Chicken Enchilada Soup:
- Add all ingredients to the Instant pot.
- Close the lid and vent to seal
- Select manual, and adjust to 35 minutes
- When finished, allow a 20 minute natural pressure release. Release any remaining pressure.
- Remove Chicken and shred. Place shredded chicken back into the soup.
- Top with your favorite toppings!
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