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Name: Instant Pot Chicken Enchilada Soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1 lb chicken breasts (skinless boneless); 1 tbsp avocado oil; 1 small onion (diced); 4 cloves of garlic minced; 3 cups fat free chicken broth; 15 oz can diced fire roasted tomatoes; 10 oz can red enchilada sauce; 15 oz can black beans (drained and rinsed); 2 cups frozen corn; 1/2 cup cilantro (chopped); 1 tbsp canned chipotles in adobo sauce (chopped); 1 tbsp ground cumin; Salt and pepper to taste; Juice of 1 lime

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INGREDIENTS

1 lb chicken breasts (skinless ; boneless)
1 tbsp avocado oil
1 small onion (diced)
4 cloves of garlic ; minced
3 cups fat free chicken broth
15 oz can diced fire roasted tomatoes
10 oz can red enchilada sauce
15 oz can black beans (drained and rinsed)
2 cups frozen corn
1/2 cup cilantro (chopped)
1 tbsp canned chipotles in adobo sauce (chopped)
1 tbsp ground cumin
Salt and pepper ; to taste
Juice of 1 lime

INSTRUCTIONS

Instant Pot Chicken Enchilada Soup

Prep Time

10 mins

Cook Time

30 mins

A fiesta in your Instant Pot! This soup is exploding with fresh, bold flavors, tender chicken, juicy tomatoes, and satisfying black beans and corn. It’s a perfect weeknight meal that the whole family will love.

Servings:

Calories: 231 kcal

Ingredients

1 lb chicken breasts (skinless, boneless)

1 tbsp avocado oil

1 small onion (diced)

4 cloves of garlic minced

3 cups fat free chicken broth

15 oz can diced fire roasted tomatoes

10 oz can red enchilada sauce

15 oz can black beans (drained and rinsed)

2 cups frozen corn

1/2 cup cilantro (chopped)

1 tbsp canned chipotles in adobo sauce (chopped)

1 tbsp ground cumin

Salt and pepper to taste

Juice of 1 lime

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Instructions

Set Instant Pot to saute. When hot, add in oil. Then add in onions and garlic, and saute until tender, about 2 minutes.

Pour in the chicken broth, enchilada sauce, diced tomatoes, chipotle in adobo sauce, beans, corn, cumin, salt and pepper. Stir well.

Add in chicken breasts, making sure chicken is fully covered with sauce. Cover and cook on high pressure for 20 minutes. Release quick or natural.

Shred chicken with two forks, and stir in cilantro and lime juice. Taste and adjust seasonings as needed. Spoon into bowls. Garnish as desired and serve.

Recipe Notes

Entire recipe makes 6 servings

Serving size is about 1 ½ cups

Each serving = 1 Point*

*based only on ingredients that have an SP Freestyle value

Nutrition Facts

Instant Pot Chicken Enchilada Soup

Amount Per Serving

Calories 231 Calories from Fat 31

% Daily Value*

Total Fat 3.4g 5%

Saturated Fat 0.3g 2%

Cholesterol 44mg 15%

Sodium 442mg 18%

Potassium 749mg 21%

Total Carbohydrates 29g 10%

Dietary Fiber 6.5g 26%

Sugars 5g

Protein 22.9g 46%

* Percent Daily Values are based on a 2000 calorie diet.

NOTES

Alert editor

Instant Pot Chicken Enchilada Soup

1 lb chicken breasts (skinless boneless)
1 tbsp avocado oil
1 small onion (diced)
4 cloves of garlic minced
3 cups fat free chicken broth
15 oz can diced fire roasted tomatoes
10 oz can red enchilada sauce
15 oz can black beans (drained and rinsed)
2 cups frozen corn
1/2 cup cilantro (chopped)
1 tbsp canned chipotles in adobo sauce (chopped)
1 tbsp ground cumin
 Salt and pepper to taste
 Juice of 1 lime

Instant Pot Chicken Enchilada Soup
Prep Time
10 mins
Cook Time
30 mins
 
A fiesta in your Instant Pot! This soup is exploding with fresh, bold flavors, tender chicken, juicy tomatoes, and satisfying black beans and corn. It’s a perfect weeknight meal that the whole family will love.
Servings: 
6
Calories: 231 kcal
Ingredients
1 lb chicken breasts (skinless, boneless)
1 tbsp avocado oil
1 small onion (diced)
4 cloves of garlic minced
3 cups fat free chicken broth
15 oz can diced fire roasted tomatoes
10 oz can red enchilada sauce
15 oz can black beans (drained and rinsed)
2 cups frozen corn
1/2 cup cilantro (chopped)
1 tbsp canned chipotles in adobo sauce (chopped)
1 tbsp ground cumin
Salt and pepper to taste
Juice of 1 lime

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Instructions
Set Instant Pot to saute. When hot, add in oil. Then add in onions and garlic, and saute until tender, about 2 minutes.
Pour in the chicken broth, enchilada sauce, diced tomatoes, chipotle in adobo sauce, beans, corn, cumin, salt and pepper. Stir well.
Add in chicken breasts, making sure chicken is fully covered with sauce. Cover and cook on high pressure for 20 minutes. Release quick or natural.
Shred chicken with two forks, and stir in cilantro and lime juice. Taste and adjust seasonings as needed. Spoon into bowls. Garnish as desired and serve.
Recipe Notes
Entire recipe makes 6 servings

Serving size is about 1 ½ cups

Each serving = 1 Point*

*based only on ingredients that have an SP Freestyle value

Nutrition Facts
Instant Pot Chicken Enchilada Soup
Amount Per Serving
Calories 231 Calories from Fat 31
% Daily Value*
Total Fat 3.4g 5%
Saturated Fat 0.3g 2%
Cholesterol 44mg 15%
Sodium 442mg 18%
Potassium 749mg 21%
Total Carbohydrates 29g 10%
Dietary Fiber 6.5g 26%
Sugars 5g
Protein 22.9g 46%
* Percent Daily Values are based on a 2000 calorie diet.

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Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 (1474g)
Recipe Makes: 1

Calories: 443
Calories from Fat: 169 (38%)

Amt Per Serving		% DV

	Total Fat 18.8g	25 %
	Saturated Fat 2.1g	10 %
	Monounsaturated Fat 11.4g
	Polyunsanturated Fat 3.1g
Cholesterol 0mg		0 %
Sodium 2843.8mg		98 %
Potassium 993.2mg		26 %
Total Carbohydrate 67.7g		20 %
	Dietary Fiber 6.8g	27 %
	Sugars, other 60.9g
Protein 13.9g		20 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 443

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