Cheesy Chicken Enchilada Soup

By: I Love My Instant Pot®Soups, Stews, and Chilis Recipe Book by Kelly Jaggers

Cheesy Chicken Enchilada Soup
cuisine icon Cuisine
Modern
cuisine icon Course
Soup
cuisine icon Difficulty
Medium
cuisine icon Duration
1-2 hours
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Notes
["PER SERVING
CALORIES: 315
FAT: 16g
PROTEIN: 20g
SODIUM: 890mgFIBER: 2g
CARBOHYDRATES: 18g
SUGAR: 3g"]
cuisine icon Keywords
1-2 hours, 6 servings, boneless, can diced green tomatoes with green chilies, chicken broth, chopped fresh cilantro, contributed, cook 45 min, garlic cloves, grated sharp cheddar cheese, ground black pepper, ground coriander, ground cumin, instant pot chicken soup, instant pot soup, instant pot soup recipe, masa, medium, medium yellow onion, modern, prep 25 min, pressure cook, pressure cooker recipes, salt, sauté, skinless chicken breasts, small jalapeno pepper, soup, soup recipes, sour cream, tortilla chips, water

prep icon Prep Time
25 min
cook icon Cook Time
45 min

serving icon Servings
6 servings
Ingredients
  • 1 medium yellow onion
  • 1/4 cup chopped fresh cilantro
  • 3 garlic cloves
  • 1 small Jalapeno Pepper
  • 1 can diced green tomatoes with green chilies
  • 1/2 tsp ground cumin
  • 1/4 tsp ground coriander
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper
  • 3 cups chicken broth
  • 2 boneless, skinless chicken breasts
  • 1/4 cup Water
  • 3 tbsp masa
  • 1 cup grated sharp cheddar cheese
  • 1/2 cup sour cream
  • 3 oz tortilla chips
Instructions
  • Press the Sauté button on the Instant Pot® and heat oil. Add onion and cook until tender, about 5 minutes. Add cilantro, garlic, jalapeño, tomatoes, cumin, coriander, salt, and pepper and cook until fragrant, about 1 minute.
  • Add broth and chicken to pot and stir well. Press the Cancel button, close lid, set steam release to Sealing, press the Soup button, and cook for the default time of 20 minutes.
  • When the timer beeps, quick-release the pressure and press the Cancel button. Open lid and transfer chicken to a cutting board. Shred meat with two forks and set aside.
  • In a small bowl combine water and masa, then whisk into soup. Press the Sauté button and cook, stirring constantly, until the soup has thickened, about 8 minutes. Press the Cancel button.
  • Once soup stops bubbling, stir in chicken, cheese, and sour cream and stir until the cheese is completely melted. Serve hot with tortilla chips for garnish.
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