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Pozole
Cheesy Chicken Enchilada Soup
| By : |
Masa can be found in the international food section of most grocery stores, but if you can’t find it you can make a flour roux on the stove instead. In a small saucepan, melt 4 tablespoons butter over medium-low heat. Whisk in 1⁄4 cup flour and cook for 1 minute. Whisk the roux into the soup, then press the Sauté button and simmer until the soup thickens.
| Prep Time | 25 minutes |
| Cook Time | 45 minutes |
| Servings |
6 servings
|
Ingredients
- 1 medium yellow onion peeled and chopped
- 1/4 cup chopped fresh cilantro
- 3 garlic cloves peeled and minced
- 1 small Jalapeno Pepper seeded and minced
- 1 can diced green tomatoes with green chilies drained,
10 ounces - 1/2 tsp ground cumin
- 1/4 tsp ground coriander
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 3 cups chicken broth
- 2 boneless, skinless chicken breasts
6 ounces - 1/4 cup Water
- 3 tbsp masa
- 1 cup grated sharp cheddar cheese
- 1/2 cup sour cream
- 3 oz tortilla chips
Ingredients
|
Instructions
- Press the Sauté button on the Instant Pot® and heat oil. Add onion and cook until tender, about 5 minutes. Add cilantro, garlic, jalapeño, tomatoes, cumin, coriander, salt, and pepper and cook until fragrant, about 1 minute.
- Add broth and chicken to pot and stir well. Press the Cancel button, close lid, set steam release to Sealing, press the Soup button, and cook for the default time of 20 minutes.
- When the timer beeps, quick-release the pressure and press the Cancel button. Open lid and transfer chicken to a cutting board. Shred meat with two forks and set aside.
- In a small bowl combine water and masa, then whisk into soup. Press the Sauté button and cook, stirring constantly, until the soup has thickened, about 8 minutes. Press the Cancel button.
- Once soup stops bubbling, stir in chicken, cheese, and sour cream and stir until the cheese is completely melted. Serve hot with tortilla chips for garnish.
Recipe Notes
PER SERVING
CALORIES: 315
FAT: 16g
PROTEIN: 20g
SODIUM: 890mgFIBER: 2g
CARBOHYDRATES: 18g
SUGAR: 3g
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This cookbook guides you through using the Instant Pot to create savory soups, stews, and chilis that are quick, easy, and full of flavor. With 175 recipes and photographs throughout, this is a must-have for all Instant Pot fans. From creamy split pea soup to spicy chili to nourishing chicken noodle soup, you’re sure to find the perfect soup for any day of the week.
Including an easy-to-understand guide to the Instant Pot and hearty, flavorful recipes, The “I Love My Instant Pot” Soups, Stews, and Chilis Recipe Book is perfect for chefs of any level who are looking to warm up their day.
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did not care for this recipe. Strange taste
I added tortillas to it and also tried it with shrimp to.. Both were the bomb!
Tasty. I didnt have canned tomatoes so used one fresh tomato and salsa.
So delicious! I can’t wait to make it again!
So good! I put some tabasco sauce as a substitute for chilis that were supposed to be with the tomatoes and it tasted awesome. It left a little kick of spicy after each bite!
This recipe is excellent and has awesome flavor! I did substitute 2 Serrano peppers for the Jalapeño due to the store not having any. I did also have to do about 9tbsp of the masa whisked in to thicken it more. Will be making this again for sure!
I used 3 oz cream cheese to thicken it was grear
Family favorite. Very little adjustment to recipe needed. Have added extra jalepeno occasionaly and like using the butter/flour roux suggestion better than the mesa.
How much and what kind of oil?