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Instant Pot Chicken Enchilada Soup

Lauren Allen, Tastes Better from Scratch
  • 45 minutes
  • Serves 6

INGREDIENTS

4

skinless chicken thighs ((bone in or boneless))

salt and pepper (, to taste)

2 tbsp

olive oil (, divided)

1

onion (chopped)

4 cloves

garlic (minced)

2

carrot (, chopped)

2

ribs celery (, chopped)

1

red bell pepper (, chopped)

1 1/2 tsp

chili powder

1 tsp

cumin

1 tsp

ground coriander

1 tsp

dried oregano leaves

3/4 tsp

paprika

6 cups

low-sodium chicken broth

14 1/2 oz

can diced tomatoes

6

yellow corn tortillas

1 can

black beans

4 oz

can diced green chiles

1/2 cup

heavy whipping cream


NOTES

  • Did a small can of enchilada sauce and juice from beans with about 3 or so cups of broth instead of 6 cups. Did release after 5 min. Used 3 chicken breasts. Added corn starch slurry instead of cream at end.

    Megan Livingston • 2019-03-26

10 people Recommend This Recipe