Cheesy Chicken Enchilada Soup
By :I Love My Instant Pot®Soups, Stews, and Chilis Recipe Book by Kelly Jaggers
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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.
instant pot, instant pot soup recipe, instant pot chicken enchilada soup, instant pot chicken recipe
Votes: 4
Rating: 5
Rate this recipe!
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
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
instant pot, instant pot soup recipe, instant pot chicken enchilada soup, instant pot chicken recipe
Votes: 4
Rating: 5
Rate this recipe!
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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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