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Instant Pot Chicken Enchilada Soup.

Instant Pot Chicken Enchilada Soup You can cook Instant Pot Chicken Enchilada Soup using 15 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Instant Pot Chicken Enchilada Soup

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

Instant Pot Chicken Enchilada Soup step by step

  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!.