Pressure-Cooker Chicken Enchilada Soup
What's the quickest and tastiest way to bring the flavor to your favorite chicken tortilla soup? Instant Pot! 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
Reviews
Good soup for a chilly day. It's a little thin - I think some corn or black beans next time.
This soup is delicious! And a bonus to make it in the pressure cooker (so fast). I went to my local Mexican restaurant and bought some enchilada sauce (better than canned and I haven't found a recipe to make it myself that I like). Thanks for the recipe! Fast, easy and delicious :)
LOVE this recipe!! I did add the optional toppings in. SUPER YUMMY. The only thing I did differently was use my Smoky Mexican Chipotle Seasoning from Whole Foods. this is a keeper!
I have not tried this recipe but I plan to. I just wish, I_Fortuna would not be so mean spirited. This recipe never claimed to be Mexican and the whole idea of this site is for people to share their recipes and give other people ideas. Old or new. If you can't say something nice or give some tips on something you altered, don't say anything at all. Do unto others as you would have them do unto you.