Instant Pot Enchilada Soup Recipe
Recipe By The Girl On Bloor
This instant pot chicken enchilada soup is a delicious copycat of the chili's enchilada soup recipe made healthier and with pantry staples you'll love this mexican soup
3.6
24 Rating -
Rate
Non Vegdiet
35minstotal
20minsPrep
15minsCook
35m.total
20m.Prep
15m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Instant Pot Enchilada Soup Recipe
- 1/4 tablespoon Olive oil
- 3/4 Chicken breasts
- 1/4 cup Frozen corn
- 1/4 Yellow onion, diced
- 1/2 Cloves garlic minced
- 1/4 tablespoon Chili powder
- 1/4 teaspoon Cumin
- 1/4 teaspoon Oregano
- 1/4 tablespoon Sugar
- 1/4 can Green chilis, diced
- 1/4 Jar strained tomatoes
- 3/4 cup Chicken
- 0.13 cup Sour cream
- 0.13 cup Grated cheddar cheese
- 1/4 tablespoon Lime juice
- 1/4 Each red and green bell pepper, diced
- As required Store bought pico de gallo or tomatoes
- As required Cilantro
- As required Avocado
- As required Green onions
- As required Tortilla strips
- As required Lime wedges
Nutrition
value
value
320
calories per serving
14 g Fat33 g Protein13 g Carbs8 g FiberOther
Current Totals
- Fat14g
- Protein33g
- Carbs13g
- Fiber8g
MacroNutrients
- Carbs13g
- Protein33g
- Fiber8g
Fats
- Fat14g
Vitamins & Minerals
- Calcium277mg
- Iron3mg
- Vitamin A759mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B37mg
- Vitamin B6< 1mg
- Vitamin B986mcg
- Vitamin B12< 1mcg
- Vitamin C74mg
- Vitamin E1mg
- Copper< 1mcg
- Magnesium88mg
- Manganese1mg
- Phosphorus299mg
- Selenium27mcg
- Zinc3mg
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
Recipe By The Girl On Bloor