Go Back
–+ servings
Print Recipe Add to Collection
No ratings yet

Instant Pot Chicken Enchilada Soup

from Tiffany at eatathomecooks.com
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 6
Calories: 574kcal

Ingredients

  • ¾-1 lb. chicken tenders
  • ½ red bell pepper diced
  • ½ onion diced
  • 15 oz. can black beans drained and rinsed
  • 15 oz. can tomatoes with diced green chilies
  • 8 oz. can cream-style corn
  • 10 oz. can cream of chicken soup
  • 10 oz. can enchilada sauce
  • 1½ cups milk
  • ¼ cup pepper jack cheese shredded for serving
  • 1 bag tortilla chips for serving

Instructions

  • Stir together enchilada sauce, cream soup and milk and pour into pressure cooker pot.
  • Add all remaining ingredients. Set cook time to 30 minutes.
  • Do a quick pressure release.

Notes

Don’t want to use cream of chicken soup? Melt ¼ cup butter in a pan. Whisk in ¼ cup flour and cook, whisking constantly, for a minute or two until golden. Slowly whisk in ¾ cup milk and ¾ cup broth and bring to a boil, stirring frequently. Use this in place of 1 can of cream of chicken soup in the recipe.

Nutrition

Calories: 574kcal | Carbohydrates: 72g | Protein: 29g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 1193mg | Potassium: 899mg | Fiber: 11g | Sugar: 11g | Vitamin A: 981IU | Vitamin C: 23mg | Calcium: 249mg | Iron: 5mg