Pressure Cooker Chicken Enchilada Soup Recipe

Pressure Cooker Chicken Enchilada Soup Recipe
Pressure Cooker Chicken Enchilada Soup Recipe photo by Taste of Home
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Pressure Cooker Chicken Enchilada Soup Recipe

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This soup delivers a big bowl of fresh comfort—just ask my husband. Toppings like avocado, sour cream and tortilla strips are a must. —Heather Sewell, Harrisonville, Missouri
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Cook: 20 min. + release
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Cook: 20 min. + release

Ingredients

  • 1 tablespoon canola oil
  • 2 Anaheim pepper or poblano pepper, finely chopped
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 1 pound boneless skinless chicken breasts
  • 1 carton (48 ounces) chicken broth
  • 1 can (14-1/2 ounces) Mexican diced tomatoes, undrained
  • 1 can (10 ounces) enchilada sauce
  • 2 tablespoons tomato paste
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1/2 teaspoon pepper
  • 1/2 to 1 teaspoon chipotle hot pepper sauce, optional
  • 1/3 cup minced fresh cilantro
  • Optional: shredded cheddar cheese, cubed avocado, sour cream and tortilla strips

Directions

Select Saute and adjust for High heat in a 6-qt. electric pressure cooker; heat oil. Add peppers and onion; cook and stir 6-8 minutes or until tender. Add garlic; cook 1 minute longer. Add chicken, broth, tomatoes, enchilada sauce, tomato paste, seasonings and, if desired, pepper sauce. Stir. Lock lid; make sure vent is closed. Select Manual; adjust pressure to High and set time for 8 minutes. When finished cooking, allow pressure to naturally release for 7 minutes and then quick release any remaining pressure according to manufacturer's instructions.
Remove chicken from the pressure cooker. Shred with two forks; return to pressure cooker. Stir in cilantro. Serve with toppings as desired. Yield: 8 servings (3-1/4 quarts).
Originally published as Pressure Cooker Chicken Enchilada Soup in One Pot Instant Pot Summer 2018

Nutritional Facts

1 serving: 132 calories, 4g fat (1g saturated fat), 35mg cholesterol, 1117mg sodium, 9g carbohydrate (4g sugars, 2g fiber), 14g protein.

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  • 1 tablespoon canola oil
  • 2 Anaheim pepper or poblano pepper, finely chopped
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 1 pound boneless skinless chicken breasts
  • 1 carton (48 ounces) chicken broth
  • 1 can (14-1/2 ounces) Mexican diced tomatoes, undrained
  • 1 can (10 ounces) enchilada sauce
  • 2 tablespoons tomato paste
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1/2 teaspoon pepper
  • 1/2 to 1 teaspoon chipotle hot pepper sauce, optional
  • 1/3 cup minced fresh cilantro
  • Optional: shredded cheddar cheese, cubed avocado, sour cream and tortilla strips
  1. Select Saute and adjust for High heat in a 6-qt. electric pressure cooker; heat oil. Add peppers and onion; cook and stir 6-8 minutes or until tender. Add garlic; cook 1 minute longer. Add chicken, broth, tomatoes, enchilada sauce, tomato paste, seasonings and, if desired, pepper sauce. Stir. Lock lid; make sure vent is closed. Select Manual; adjust pressure to High and set time for 8 minutes. When finished cooking, allow pressure to naturally release for 7 minutes and then quick release any remaining pressure according to manufacturer's instructions.
  2. Remove chicken from the pressure cooker. Shred with two forks; return to pressure cooker. Stir in cilantro. Serve with toppings as desired. Yield: 8 servings (3-1/4 quarts).
Originally published as Pressure Cooker Chicken Enchilada Soup in One Pot Instant Pot Summer 2018

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