Pressure Cooker Chicken Enchilada Soup

Name: Pressure Cooker Chicken Enchilada Soup
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 8 servings (3-1/4 quarts).
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

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

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 setting on a 6-qt. electric pressure cooker and adjust for high heat; add 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 setting; 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.

Nutrition Facts

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

Originally published as Slow-Cooked Chicken Enchilada Soup in Cook It Fast, Cook It Slow

Reviews

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I_Fortuna

Sep 27, 2018

There are no tomato products in Traditional enchilada sauce. *Canned* enchilada sauce is even a worse addition. Add about 4 to 6 heaping tablespoons of mild chile powder (one Tbls per cup of water), some Better Than Bouillon chicken broth (no MSG), cumin and oregano, and chopped, sauted onions. This would be a worthy "enchilada" soup. Our Mexican family is appalled by what people think Mexican cooking is. Someone adds a jalapeno or other chile pepper and call it Mexican. Mexican cooking is simple and many people manage to turn it into chaos making it a bad representative of our culture. Since Mexico started planting garlic and tomatoes as cash crops, people want to put them in everything. That is not delicious, lovely traditional cooking.