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We hope you got benefit from reading it, now lets go back to instant pot chicken enchilada soup recipe. You can cook instant pot chicken enchilada soup using 15 ingredients and 6 steps. Here is how you achieve that.
The ingredients needed to prepare Instant Pot Chicken Enchilada Soup:
- Use 3 of Chicken breasts, boneless, skinless, fresh or frozen.
- Prepare 28 oz of can, red enchilada sauce.
- Get 1 (14 oz) of can black beans, drained & rinsed.
- Provide 1 (14 oz) of can corn, drained.
- Get 2 (4 oz) of cans diced green chilies.
- You need 1 (28 oz) of can diced tomatoes, with juice.
- Get 28 oz of Chicken broth.
- Prepare 3 cloves of garlic, crushed.
- Provide of salt.
- Use of Optional ingredient toppings:.
- Use of fresh cilantro.
- You need of avocado.
- Use of tortilla chips.
- You need of sour cream.
- Prepare of queso fresco cheese.
Instructions to make Instant Pot Chicken Enchilada Soup:
- Add all ingredients to the Instant pot..
- Close the lid and vent to seal.
- Select manual, and adjust to 35 minutes.
- When finished, allow a 20 minute natural pressure release. Release any remaining pressure..
- Remove Chicken and shred. Place shredded chicken back into the soup..
- Top with your favorite toppings!.
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