Pressure Cooker Chicken Enchilada Soup Recipe

Name: Pressure Cooker Chicken Enchilada Soup Recipe
Total time: 45 min
Yield: 8
Cuisine: Spanish

Recipe By Taste Of Home

What's the quickest and tastiest way to bring the flavor to your favorite chicken tortilla soup? Instant Pot! This soup delivers a big bowl of fresh comfortjust ask my husband. Toppings like avocado, sour cream and tortilla strips are a must. Heather Sewell, Harrisonville, Missouri.

3.6

23 Rating - Rate

Non Vegdiet

45minstotal

25minsPrep

20minsCook

ingredients serves

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Ingredients For Pressure Cooker Chicken Enchilada Soup Recipe

1 tablespoon Canola oil
2 Anaheim or poblano peppers, finely chopped
1 Medium onion, chopped
3 Garlic cloves, minced
1 pound Boneless Skinless Chicken Breasts
1 Carton chicken broth
1 can Mexican diced tomatoes, undrained
1 can Enchilada Sauce
2 tablespoon Tomato paste
1 tablespoon Chili powder
2 teaspoon Ground Cumin
0.5 teaspoon Pepper
0.5 teaspoon 1 chipotle hot pepper sauce, optional
0.33333333333333326 cup Minced fresh cilantro
Optional: shredded cheddar cheese, cubed avocado, sour cream and tortilla strips

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Nutrition
value

140

calories per serving

10 g Fat11 g Protein1 g Carbs2 g FiberOther

Current Totals

10 g Fat
11 g Protein
1 g Carbs
2 g Fiber

MacroNutrients

Carbs
1 g
Protein
11 g
Fiber
2 g

Fats

Fat
10 g

Vitamins & Minerals

Calcium
42 mg
Iron
2 mg
Vitamin A
404 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
3 mg
Vitamin B6
0 mg
Vitamin B9
21 mcg
Vitamin B12
0 mcg
Vitamin C
10 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
39 mg
Manganese
1 mg
Phosphorus
123 mg
Selenium
12 mcg
Zinc
1 mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

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