Go Back

CHICKEN ENCHILADA SOUP

Full of vegetables and flavor, this recipe is a must try! We top ours with tortilla strips, avocado, and cheese. Enjoy!
Print Recipe Pin Recipe

Ingredients
  

  • 5 Chicken thighs (or 3 breasts)
  • 4 cups Chicken Broth
  • 1 Yellow onion
  • 2 Carrots
  • 3 ribs Celery
  • 1 Red Bell Pepper
  • 1 Jalapeno
  • 1 Tbsp Salt
  • 1 tsp Pepper
  • 2 tsp Chili Powder
  • 1 tsp ground Cumin
  • 1 tsp Coriander
  • 1 tsp dried Oregano
  • 1 tsp smoked Paprika
  • 1 can Black beans (drained)
  • 4 oz can Diced green chilis
  • 1 can Diced tomatoes
  • 1/3 cup Heavy cream
  • Shredded cheese (for garnish) optional
  • Tortilla strips (for garnish) optional
  • Avocado (for garnish) optional

Instructions
 

  • Prep all the veggies. Chop the onion, carrots, bell pepper, celery, jalapeno, and garlic. (I use the minced garlic in a jar for convenience). Set aside.
  • Trim the fat off the chicken thighs and place straigh in the Instant Pot.
  • Add the Salt, Pepper, and all the chopped veggies to the Instant Pot.
  • Add the beans, green chilis, diced tomatoes, garlic and chicken broth.
  • Add the seasonings (chili powder, cumin, coriander, oregano, paprika ) and (the optional cayanne pepper if you would like)
  • Give it a good stir.
  • Put the lid on and put the valve on sealing position. Hit the manual button for 25 minutes if chicken is thawed. If chicken is frozen, hit manual 30 minutes.
  • Meanwhile, chop a whole bunch of Cilantro.
  • When timer goes off on the Instant Pot, release the valve and allow steam to come out. When steam is done, open the lid and take out the chicken onto a cutting board and chop it up.
  • Put the chicken back in the pot along with the Cilantro and Heavy cream.
  • Give it a good stir. Serve and garnish with avocado, shredded cheese, and tortilla strips. Enjoy!

Video