Chicken Enchilada Soup in Instant Pot
"This Chicken Enchilada Soup is a comforting one-pot Mexican meal with tender chicken, beans and corn, in a rich and creamy tomato-based broth...."
INGREDIENTS
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2 tablespoons olive oil (or avocado oil)
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1 cup onion, chopped (white or red (1 medium onion))
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1 cup bell pepper, chopped (1 bell pepper - any color )
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1 cup celery, chopped ((2 ribs) optional - see notes)
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1 teaspoon minced garlic ((2-3 cloves))
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1½ teaspoon salt (adjust to taste after pressure cooking)
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1 tablespoon Mexican chili powder
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15 oz canned fire roasted tomatoes ((1½ cups))
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15 oz enchilada sauce ((1½ cups - homemade or store-bought - see notes))
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1½ cups cooked black beans (1 (15 oz.) can, rinsed and drained - or homemade - see notes)
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½ cup frozen corn (or fresh)
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2 cups water (see notes if using broth)
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1 pound chicken breast (whole) (or thighs - or 2 cups cooked chicken - see notes)
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1 cup tortilla chips (ground, see notes (about 15-20 chips))
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2-3 tablespoons sour cream (add to taste )
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1 cup shredded cheddar cheese (or Mexican blend)
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1 lime cut into wedges (add to taste in bowls)
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½ cup cilantro, chopped (add to taste in bowls)
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tortilla strips
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chopped avocado
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sour cream
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more shredded cheese
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chopped jalapeno
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