Easiest Way to Cook Tasty Instant Pot Chicken Enchilada Soup

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Instant Pot Chicken Enchilada Soup

Before you jump to Instant Pot Chicken Enchilada Soup recipe, you may want to read this short interesting healthy tips about Treats that give You Vitality.

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If you might be looking for a quick snack, you can’t go drastically wrong with a whole grain one. A slice of whole wheat toast, for instance is a great snack in the early morning. Eating on the run may be healthier with whole grain chips and crackers. Whole grains are always better than highly processed grains present in white bread.

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We hope you got insight from reading it, now let’s go back to instant pot chicken enchilada soup recipe. To cook instant pot chicken enchilada soup you need 15 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Instant Pot Chicken Enchilada Soup:

  1. Use 3 of Chicken breasts, boneless, skinless, fresh or frozen.
  2. Take 28 oz of can, red enchilada sauce.
  3. Take 1 (14 oz) of can black beans, drained & rinsed.
  4. Get 1 (14 oz) of can corn, drained.
  5. Prepare 2 (4 oz) of cans diced green chilies.
  6. Get 1 (28 oz) of can diced tomatoes, with juice.
  7. Take 28 oz of Chicken broth.
  8. You need 3 cloves of garlic, crushed.
  9. You need of salt.
  10. Prepare of Optional ingredient toppings:.
  11. Prepare of fresh cilantro.
  12. Get of avocado.
  13. Prepare of tortilla chips.
  14. Prepare of sour cream.
  15. Use of queso fresco cheese.

Instructions to make Instant Pot Chicken Enchilada Soup:

  1. Add all ingredients to the Instant pot..
  2. Close the lid and vent to seal.
  3. Select manual, and adjust to 35 minutes.
  4. When finished, allow a 20 minute natural pressure release. Release any remaining pressure..
  5. Remove Chicken and shred. Place shredded chicken back into the soup..
  6. Top with your favorite toppings!.

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