Best 2 Pressure Cooker Chicken Enchilada Soup Recipes

Embark on a culinary adventure as we delve into the realm of pressure cooker chicken enchilada soup, a dish that harmonizes the vibrant flavors of Mexican cuisine with the convenience of a pressure cooker. In this comprehensive guide, we will unveil the secrets to crafting this delectable soup, providing step-by-step instructions, ingredient insights, and tips for achieving a rich, flavorful broth and tender, succulent chicken. From gathering the essential components to understanding the intricacies of pressure cooking, this article will equip you with the knowledge and confidence to prepare an exceptional pressure cooker chicken enchilada soup that will tantalize your taste buds and elevate your culinary skills.

Let's cook with our recipes!

PRESSURE COOKER CHICKEN ENCHILADA SOUP

Pressure Cooker Chicken Enchilada Soup image

What's the quickest and tastiest way to bring the flavor to your favorite chicken tortilla soup? Instant Pot! This soup delivers a big bowl of fresh comfort-just ask my husband. Toppings like avocado, sour cream and tortilla strips are a must. -Heather Sewell, Harrisonville, Missouri

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 8 servings (3-1/4 quarts).

Number Of Ingredients 15

Ingredients

1 tablespoon canola oil
2 Anaheim or poblano peppers, finely chopped
1 medium onion, chopped
3 garlic cloves, minced
1 pound boneless skinless chicken breasts
1 carton (48 ounces) chicken broth
1 can (14-1/2 ounces) Mexican diced tomatoes, undrained
1 can (10 ounces) enchilada sauce
2 tablespoons tomato paste
1 tablespoon chili powder
2 teaspoons ground cumin
1/2 teaspoon pepper
1/2 to 1 teaspoon chipotle hot pepper sauce, optional
1/3 cup minced fresh cilantro
Optional: Shredded cheddar cheese, cubed avocado, sour cream and tortilla strips

Steps:

Select saute setting on a 6-qt. electric pressure cooker and adjust for high heat; add oil. When oil is hot, add peppers and onion; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer. Add chicken, broth, tomatoes, enchilada sauce, tomato paste, seasonings and, if desired, pepper sauce. Stir. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 8 minutes. Allow pressure to naturally release for 7 minutes; quick-release any remaining pressure. , Remove chicken from pressure cooker. Shred with 2 forks; return to pressure cooker. Stir in cilantro. Serve with toppings as desired.

Nutrition Facts : Calories 132 calories, Fat 4g fat (1g saturated fat), Cholesterol 35mg cholesterol, Sodium 1117mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 2g fiber), Protein 14g protein.

PRESSURE-COOKER WHITE CHILE CHICKEN ENCHILADA SOUP

Pressure-Cooker White Chile Chicken Enchilada Soup image

I created this thick and creamy soup by adapting several recipes into one. Although previously a slow-cooker soup, the pressure cooker brings it to the table much sooner. It's an easy dinner when you want a delicious chicken soup with lots of flavor. -Joan Hallford, North Richland Hills, Texas

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 2-1/2 quarts.

Number Of Ingredients 14

Ingredients

1 carton (32 ounces) reduced-sodium chicken broth
1 can (15-1/2 ounces) great northern beans, rinsed and drained
2 boneless skinless chicken breast halves (6 ounces each)
1 can (10 ounces) green enchilada sauce
1 cup chunky salsa
1 can (4 ounces) chopped green chiles
2-1/2 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon garlic powder
1-1/2 cups frozen corn, thawed
1/2 cup sour cream
2 tablespoons lemon or lime juice
1/4 teaspoon pepper
Optional toppings: Corn chips, avocado slices and shredded pepper jack cheese

Steps:

Place the first 9 ingredients in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 6 minutes. Quick-release pressure. Press cancel., Remove chicken; shred with 2 forks. Return to pressure cooker. Stir in corn, sour cream, lemon juice and pepper. Serve with toppings as desired., Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.

Nutrition Facts : Calories 183 calories, Fat 6g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 752mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 4g fiber), Protein 14g protein.

Tips:

Use a variety of chicken. You can use boneless, skinless chicken breasts, thighs, or a combination of both. If you're using chicken breasts, be sure to slice them thinly so they cook quickly.
Don't overcook the chicken. Chicken is cooked through when it reaches an internal temperature of 165 degrees Fahrenheit. If you overcook it, it will become tough and dry.
Use a good quality enchilada sauce. The enchilada sauce is the key to the flavor of this soup, so be sure to use a good quality sauce that you enjoy. If you don't have any enchilada sauce on hand, you can make your own by following a simple recipe.
Add your favorite toppings. Once the soup is cooked, you can add your favorite toppings, such as shredded cheese, sour cream, salsa, or guacamole. This will help to personalize the soup and make it more enjoyable.

Conclusion:

Pressure cooker chicken enchilada soup is a quick and easy meal that is perfect for a busy weeknight. It's also a great way to use up leftover chicken. With a few simple ingredients and a little bit of time, you can have a delicious and satisfying soup that the whole family will enjoy.