Instant Pot Chicken Enchilada Soup.
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Alright, don't linger, let's course of action this instant pot chicken enchilada soup formula with 15 materials which are undoubtedly easy to obtain, and we have to process them at the very least through 6 methods. You should expend a while on this, so the resulting food could be perfect.
Ingredients requirements for Instant Pot Chicken Enchilada Soup:
- Provide 3 for Chicken breasts, boneless, skinless, fresh or frozen.
- Give 28 oz - can, red enchilada sauce.
- Need 1 (14 oz) - can black beans, drained & rinsed.
- Require 1 (14 oz) of can corn, drained.
- Provide 2 (4 oz) for cans diced green chilies.
- Require 1 (28 oz) can diced tomatoes, with juice.
- Provide 28 oz Chicken broth.
- Need 3 cloves of garlic, crushed.
- Give salt.
- You need - Optional ingredient toppings:.
- Provide fresh cilantro.
- Provide avocado.
- Provide tortilla chips.
- Prepare of sour cream.
- Require - queso fresco cheese.
Instant Pot Chicken Enchilada Soup process:
- Add all ingredients to the Instant pot..
- Close the lid and vent to seal.
- Select manual, and adjust to 35 minutes.
- When finished, allow a 20 minute natural pressure release. Release any remaining pressure..
- Remove Chicken and shred. Place shredded chicken back into the soup..
- Top with your favorite toppings!.
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