Name: Instant Pot Chicken Enchilada Soup
Prep time: 10 min
Cook time: 24 min
Total time: 94 min
Ingredients: 28 oz Red Enchilada Sauce; 2 Cups Chicken Broth; 1 Can Black Beans (drained) (14 oz can); 2 Can Kidney Beans (drained) (14 oz can); 4 TBSP Southwest Seasoning; 1 TBSP Cumin; 2 TSP Salt; 3 Cups Corn Kernals (Frozen or Canned (drained)); 3 Chicken Breast; 1 Cup Tortilla Chips; 2 TBSP Cheddar Cheese (Shredded); 1 TBSP Sour Cream; 2 TBSP Guacamole ((Optional))

Print Recipe

Instant Pot Chicken Enchilada Soup

Prep Time10

Cook Time24

Slow Release1

Total Time1 34

Course: Main Course

Cuisine: Mexican

Keyword: Instant Pot Chicken Enchilada Soup

Servings: 8

Author: NaturalDeals

Ingredients

Add the following ingredients to the Instant Pot

28 oz Red Enchilada Sauce
2 Cups Chicken Broth
1 Can Black Beans (drained) 14 oz can
2 Can Kidney Beans (drained) 14 oz can
4 TBSP Southwest Seasoning
1 TBSP Cumin
2 TSP Salt
3 Cups Corn Kernals Frozen or Canned (drained)
3 Chicken Breast

For each serving:

1 Cup Tortilla Chips
2 TBSP Cheddar Cheese Shredded
1 TBSP Sour Cream
2 TBSP Guacamole (Optional)

Instructions

Add all ingredients to Instant Pot and stir well to combine. Cook on High Pressure for 24 Minutes, and then allow to sit on 'Warm' setting for at least an hour afterwards. Shred chicken breasts right in the Instant Pot, and then stir well.
Serve soup over a bed of broken up Tortilla chips and top with shredded cheese and sour cream. Guacamole is great too!

Instant Pot Chicken Enchilada Soup Recipe