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Pressure Cooker Creamy Enchilada Soup

Barbara Schieving
  • minutes
  • Serves 8

INGREDIENTS

4 cups

low sodium chicken broth

3

medium size boneless, skinless chicken breasts

1 3.5 ounce can

chopped green chilies

1

yellow onion, coarsely chopped

3

large russet potatoes, peeled and quartered

1

red bell pepper, cored, seeded and coarsely chopped

8 cups

peeled, cubed butternut squash (about 24 ounces)

3 cloves

garlic

2 tsp

salt

2 tsp

cumin

1 8 ounce can

tomato sauce

2 tbsp

taco seasoning (store bought or homemade recipe to follow)

2 15 ounce cans

cannellini beans, rinsed and drained

1 tbsp

chili powder

1 tsp

ground cumin

1 tsp

garlic powder

1 tsp

smoked paprika

1/2 tsp

oregano

1/2 tsp

onion powder

1/4 tsp

salt

1/4 tsp

black pepper

1/4 tsp

crushed red pepper flakes