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Instant Pot Chicken Enchilada Soup


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  • 2 boneless skinless chicken breasts (about 1 pound)
  • 3 cups chicken stock or broth
  • 1 1/4 cup (or 1 10-ounce can) red enchilada sauce, homemade or store-bought (see recipe below)
  • 1 (14-ounce) can diced tomatoes, with juice
  • 2 (14-ounce) cans black beans, rinsed and drained
  • 1 (15-ounce) can whole-kernel corn* drained
  • 1 (4-ounce) can diced green chiles
  • 1/2 cup (93 grams) uncooked quinoa
  • 2 cloves garlic, minced
  • 1 medium white onion (or 1 cup), peeled and diced
  • 1 teaspoon ground cumin
  • 1 teaspoon oregano
  • 1 teaspoon sea salt (or to taste)
  • optional toppings
  • chopped fresh cilantro, diced avocado, diced red onion, shredded cheese, sour cream, tortilla strips/chips, squeeze of lime juice
  • Homemade Enchilada Sauce
  • 1 tablespoons olive oil
  • 1 tablespoons. gluten free all purpose flour (can sub with arrowroot or tapioca starch for grain free version)
  • 2 tablespoons chili powder (mild, medium, or hot)
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cumin
  • 1/4 teaspoon oregano
  • 1 teaspoon tomato paste
  • 1 cup chicken or vegetable stock



Step 1

Add all of the ingredients to your instant pot and stir gently to combine. Lock on the lid, close the vent and use the manual settings to set the time for 25 minutes. After the 25 minutes are up, let the air vent naturally below opening the pressure cooker (total time in the pressure cooker will be about 40 minutes). After the you've opened the pressure cooker use a slotted spoon to remove the chicken. Transfer to a plate and shred before returning it back to the pot.
Serve still warm with your toppings and enjoy!
For the crockpot cook 3-4 hours on a high heat or 6-8 hours on a low heat. Remove the chicken from the pot and place on a chopping board. Use two forks to shred the chicken breasts and then return the chicken to the soup.
Serve warm and top with your garnishes of choice.

Homemade enchilada sauce
In a small sauce pot warm the olive oil. Add the flour and seasonings to the oil and stir together to form a roux. Add the stock and whisk it all together to remove any lumps in the sauce. Let the sauce simmer on the stove for 7-10 minutes. Remove from the heat until you're ready to add it to your soup or store it in an air tight container in the fridge. Use it within 3 days.


Store in the fridge for up to a week or freeze for up to 3 months

makes 5-6 servings

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