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We hope you got insight from reading it, now let’s go back to instant pot chicken enchilada soup recipe. To make instant pot chicken enchilada soup you only need 15 ingredients and 6 steps. Here is how you achieve that.
The ingredients needed to make Instant Pot Chicken Enchilada Soup:
- You need 3 Chicken breasts, boneless, skinless, fresh or frozen
- Get 28 oz can, red enchilada sauce
- Prepare 1 (14 oz) can black beans, drained & rinsed
- Prepare 1 (14 oz) can corn, drained
- Use 2 (4 oz) cans diced green chilies
- Take 1 (28 oz) can diced tomatoes, with juice
- Provide 28 oz Chicken broth
- Use 3 cloves garlic, crushed
- Use salt
- Use Optional ingredient toppings:
- You need fresh cilantro
- Use avocado
- Prepare tortilla chips
- Use sour cream
- Provide 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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