Instant Pot Chicken Enchilada Soup
Yield: 6 servings Ingredients- 1 red onion, diced
- 3 cloves garlic, minced
- 3 cups chicken broth
- 1 cup tomato sauce
- 2, 15 oz cans black beans, drained and rinsed
- 1 can diced tomatoes
- 1 can corn
- ½ tsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- ½ tsp oregano
- 3 chicken breasts
- Salt & Pepper
- Press saute or brown on the instant pot. Add red onion and garlic and cook until soft.
- Add chicken broth, tomato sauce, drained beans, diced tomatoes, corn, chili powder, cumin, paprika, and oregano. Add the chicken breasts and secure the lid.
- Cook on high pressure for 20 minutes.
- Pull out the chicken breasts and shred it with forks. Then, add the chicken back to the soup and add salt and pepper to taste.
- Top the soup with cheese, avocado, cilantro, lime juice, and/or greek yogurt!
- 305 calories
- 36 carbohydrates
- 28 g protein
- 3 g fat