Instant Pot Chicken Enchilada Soup (use fresh or frozen chicken)
"Instant Pot Chicken Enchilada Soup is a delicious, dump-and-start recipe that’s loaded with chicken and veggies and done in UNDER 30 minutes..."
INGREDIENTS
•
1 can (14.5 ounces) chicken broth
•
1 can (28 ounces) mild enchilada sauce
•
1 can (14.5 ounces) diced tomatoes
•
1 can (4.5 ounces) chopped mild green chiles
•
2 boneless, skinless chicken breasts
•
2 cans (15 ounces, each) black beans, well-drained and rinsed
•
2 cups frozen corn
•
Shredded Mexican cheese, if desired, for topping
•
Chopped fresh cilantro, if desired, for topping
•
Tortilla strips, if desired, for topping
•
Sour cream, if desired, for topping
•
Diced avocado, if desired, for topping
Comments & Reviews
Just A Pinch Sweepstakes