Instant Pot Chicken Enchilada Soup
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Tastes Better From Scratch · by Lauren Allen★ 5.0 (18)

Instant Pot Chicken Enchilada Soup

NUTRITION · PER SERVING45M COOK
CAL 24%·PRO 70%
CARBS 32G27% OF CAL
7G FIBER0G ADDED8G INTRINSIC17G OTHER8G TOTAL SUGAR
FAT 24G45% OF CAL
7G SAT17G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Creamy Instant Pot chicken enchilada soup loaded with vegetables, black beans, and warm spices. A comforting, one-pot meal.

mainamericansoupchicken
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Nutrition & ingredients

Ingredients

serves 6
  • 4-5 skinless chicken thighs (*(bone in or boneless))
  • salt and pepper (, to taste)
  • 2 Tablespoons olive oil (, divided)
  • 1 onion (, chopped)
  • 4 cloves garlic (, minced)
  • 2 carrots (, chopped)
  • 2 ribs celery (, chopped)
  • 1 red bell pepper (, chopped)
  • 1 1/2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon Dried oregano
  • 3/4 teaspoon paprika
  • 6 cups low-sodium chicken broth ((1362g))
  • 14.5 ounce can diced tomatoes
  • 6 yellow corn tortillas
  • 1 can black beans (, drained and rinsed)
  • 4 ounce can diced green chiles
  • 1/2 cup heavy whipping cream ((113g))
  • Topping Suggestions: green onions, sour cream, cheese, avocado, cilantro, crushed tortilla chips
PREP
15M
SODIUM
1065MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.