Pressure Cooker Chicken Enchilada Soup
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
Total TimePrep: 25 min. Cook: 20 min. + releasing
Makes8 servings (3-1/4 quarts)
- 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
- 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 Facts1 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
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