WebPlace chicken in the bottom of the pressure cooker insert. Add the broth, salsa, green chilies, water, chili powder, garlic powder, onion powder and cumin to pot, …
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WebSet your Instant Pot to “Saute” mode. Add remaining chicken broth, shredded chicken, green enchilada sauce, salsa, and heat until warm and bubbling. 3. …
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WebInstructions Combine the onion, tomatoes, chiles, beans, stock, chili powder, cumin, and 1½ teaspoons salt in the Instant Pot® and stir to mix. Nestle the chicken pieces into the …
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WebInstructions. Heat a large pot over medium heat. When hot add the olive oil. Saute the onions for 5 minutes, until softened. Add the garlic and cook for 30 seconds, just until …
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WebEnchilada Filling. Preheat oven to 350-degrees F. Preheat a 12" skillet over medium-high heat with oil. Add onion, zucchini, and mushrooms to the skillet. Saute until …
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WebAdd remaining ingredients. Cover the slow cooker and cook on LOW heat for 6 to 8 hours. Feel free to add some fresh vegetables to the soup – a chopped medium …
Chicken Enchilada Soup has everything you love about chicken enchiladas... in one big bowl of soup! Heat oil in a saucepan over medium-low heat. Add onion and garlic and sauté until soft, 3-4 minutes. Slowly add the chicken broth, tomato sauce and chipotle adobo sauce and bring to a boil. Add cilantro and remove from heat. Pour into crock pot.
Add the chicken breasts; cover and cook on low heat for 4-6 hours. Remove chicken and shred with two forks. Add chicken back into the soup, adjust salt and cumin to taste. Serve in bowls and top with cheese, avocado, scallions and cilantro. Also great with sour cream or crushed tortilla chips. Enjoy! Press saute on the Instant Pot.
The Instant Pot can be such a life-saver when you’re trying to make healthy food! When it’s dinner time and you’re wondering what’s for dinner, you can throw a few ingredients in the Instant Pot and before you know it you have a delicious soup. And there are enough Instant Pot Soups here to keep you in dinner ideas for months.