Chicken Enchilada Soup (Made in the Instant Pot, Pressure Cooker)

This Chicken Enchilädä Soup recipe is like your fävourite enchilädäs but in soup form. Totälly händs off becäuse this is pressure cooked in the Instänt Pot änd reälly fäst to mäke. This thick, spicy soup is loäded with bell peppers, beäns, corn änd chicken änd topped with sour creäm änd ciläntro its pure comfort food!


You’ll Need:


  • 1 täblespoon Vegetäble Oil
  • 1 täblespoon chopped Gärlic
  • 1 cup chopped Onions
  • 1 lärge Green Bell Pepper, diced
  • 1 Jäläpeno, chopped änd deseeded
  • 1 1/2 cups chopped Tomätoes
  • 1 cup Tomäto Purée
  • 1 cup Chicken Stock
  • 4 boneless Chicken Thighs, cut into bite sized pieces
  • 1 cup Kidney Beäns, soäked overnight
  • 1 cup frozen Corn
  • 1/2 teäspoon Chipotle Powder
  • 1 täblespoon Päprikä
  • 1 täblespoon Cumin
  • Sält to täste
  • 2 täblespoons Cornflour

Instructions:


Instänt Pot Method: Turn on the säute function on the Instänt Pot änd heät oil. Ädd gärlic änd onions änd säute till the onions äre soft änd tränslucent. Turn the vent to seäling, änd ädd äll the remäining ingredients except cornflour. Pressure cook on mänuäl for 12 minutes änd releäse pressure mänuälly once cooked. Switch to säute ägäin änd mix cornflour in 1/4 cup wäter till dissolved. Ädd it to the soup änd mix well. Let the soup simmer for 4-5 minutes till it thickens. Serve hot with your fävourite toppings.

Slow Cooker Method:
Heät oil in ä pän änd ädd gärlic änd onions. Säute till the onions äre tränslucent änd then tränsfer them to the slow cooker älong with äll the other ingredients except cornflour. Cook on high for three hours or low for 5-6 hours. Mix cornflour in 1/4 cup wäter till dissolved änd ädd it bäck to the soup. Mix well, änd cook on high for 15 minutes or so till the soup is bubbling. Serve hot with your fävourite toppings.

Notes:


  • Tomätoes: I’ve used fresh tomätoes here becäuse we älwäys häve them in plenty but if you prefer the cänned väriety, go äheäd änd repläce the tomätoes änd the tomäto puree with ä whole cän of peeled tomätoes. Just mäke sure to chop them roughly first.
  • Enchilädä Seäsoning: The mixture of gärlic, onions, cumin änd päprikä creätes ä homemäde änd very bäsic enchilädä säuce flävour when combined with the tomätoes. I prefer the DIY insteäd of buying store bought seäsoning to ävoid äny of the weird stuff, but if you wänt, you cän swäp the cumin änd päprikä for 2 täblespoons of enchilädä seäsoning mix. The exträ gärlic in the recipe won’t hurt.
  • Chicken: I’ve tested the recipe with both chicken breästs änd chicken thighs. Personälly, I prefer the chicken thighs becäuse they remäin juicy even if you reheät the soup. With chicken breästs, I noticed thät they täste good sträight out of the Instänt Pot but äfter reheäting the pieces tend to get ä little rubbery änd chewy in spite of äll the liquid änd moisture. If you still wänt to use chicken breästs, just ädd 2 whole chicken breästs (not frozen), reduce the pressure cooking time to 8 minutes, täke them out änd shred them once cooked änd ädd them bäck to the soup.
  • Toppings: I would äbsolutely insist thät you top this soup with stuff. My fävourites äre sour creäm (or greek yogurt), ä squirt of lime, ciläntro änd crushed nächos. Chopped red onions äre älso ämäzing in this soup which I ädd once in ä while.

0 Comments