Name: Pressure Cooker Chicken Enchilada Soup
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 8 servings (3-1/4 quarts)
Ingredients: 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 (48 ounces) chicken broth; 1 can (14-1/2 ounces) Mexican diced tomatoes, undrained; 1 can (10 ounces) enchilada sauce; 2 tablespoons tomato paste; 1 tablespoon chili powder; 2 teaspoons ground cumin; 1/2 teaspoon pepper; 1/2 to 1 teaspoon chipotle hot pepper sauce, optional; 1/3 cup minced fresh cilantro; Optional: Shredded cheddar cheese, cubed avocado, sour cream and tortilla strips

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 comfort—just ask my husband. Toppings like avocado, sour cream and tortilla strips are a must. —Heather Sewell, Harrisonville, Missouri

Test Kitchen Tips

Canola oil is high in monounsaturated fat, a type that helps to decrease blood cholesterol levels, and low in saturated fat, which can increase blood cholesterol. Olive oil would also taste great in this recipe and has the same healthy-fat properties.

To make a fresh garlic clove easy to peel, gently crush it with the flat side of a large knife blade to loosen the peel. If you don’t have a large knife, you can crush the garlic with a small can. The peel will come right off.

These classic homemade soups will warm you up on the coldest of days.

Peppers (Hot)

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Watch How to Make Pressure Cooker Chicken Enchilada Soup

TEST KITCHEN APPROVED

Pressure Cooker Chicken Enchilada Soup

4.3 | 3 Reviews Add your review

Yield:8 servings (3-1/4 quarts)

Prep:25 min

Cook:20 min

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Ingredients

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 (48 ounces) chicken broth
1 can (14-1/2 ounces) Mexican diced tomatoes, undrained
1 can (10 ounces) enchilada sauce
2 tablespoons tomato paste
1 tablespoon chili powder
2 teaspoons ground cumin
1/2 teaspoon pepper
1/2 to 1 teaspoon chipotle hot pepper sauce, optional
1/3 cup minced fresh cilantro
Optional: Shredded cheddar cheese, cubed avocado, sour cream and tortilla strips

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Directions

Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, add peppers and onion; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer. Add chicken, broth, tomatoes, enchilada sauce, tomato paste, seasonings and, if desired, pepper sauce. Stir. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 8 minutes. Allow pressure to naturally release for 7 minutes; quick-release any remaining pressure.

Remove chicken from pressure cooker. Shred with 2 forks; return to pressure cooker. Stir in cilantro. Serve with toppings as desired.

Nutrition Facts

About 2 cups: 132 calories, 4g fat (1g saturated fat), 35mg cholesterol, 1117mg sodium, 9g carbohydrate (4g sugars, 2g fiber), 14g protein.

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Pressure Cooker Chicken Enchilada Soup

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Watch How to Make Pressure Cooker Chicken Enchilada Soup

Pressure Cooker Chicken Enchilada Soup

Ingredients

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