Chicken Enchilada Soup (IP)

Chicken Enchilada Soup in the Instant Pot
3 - 10 oz.cans of your favorite enchilada sauce  (I used the following... 
          10 oz. can green enchilada sauce, 
          15 oz. can red enchilada sauce,  
          10 oz. can diced tomatoes with lime & cilantro.  
           I also added in ⅓ cup Chipotle Lime Salsa)
12 oz. frozen corn
15 oz. can black beans, drained and rinsed
3-4 chicken breasts (frozen is okay)
3 cups chicken broth
1 Tbsp. chili powder
½ Tbsp. ground cumin
¾ Tbsp. Southwest Seasoning from Pampered Chef (optional)

Optional Toppings can include - shredded cheese, sour cream, avocado, tortilla chips or strips, corn chips.

Add chicken broth and chicken breasts to Instant Pot, put the lid on and set Vent to Seal.  Cook on either Manual High or Poultry for 15 minutes.  Allow 5 minute natural pressure release, then release any remaining pressure.  Open lid and shred or dice the chicken.

Add remaining ingredients then replace the lid and set Vent to Seal.  Press Soup button and set time to 2 minutes.  This will give just enough time to allow the flavors to mesh and the veggies to cook through.  Do a quick release of pressure then remove lid.

Serve with any toppings you like.  We used shredded cheese, sour cream, avocado, and multi colored tortilla strips.  This was delicious!

Note - you can use already cooked chicken (I often have some on hand in my freezer).  If this is the case, just put all ingredients in the Instant Pot and cook on Manual High for 4 minutes.  Allow for 5 minute NPR then release any remaining pressure.

soup - plain

soup with toppings- shredded cheese, sour cream, avocado, multi colored tortilla strips

Good stuff!