Description
This Chicken Enchilada Soup recipe is full of texture & flavor. It’s a hands-off dish that comes together entirely in the instant pot!
Equipment
Instant Pot
Slow Cooker
Ingredients
1tablespoonVegetable Oil
1tablespoonGarlic, chopped
1cupOnions, chopped
1Green Bell Pepper, diced (large)
1Jalapeno, chopped and deseeded
1 1/2cupsTomatoes, chopped
1cupTomato Purée
1cupChicken Stock
4Boneless Chicken Thighs, cut into bite sized pieces
1cupKidney Beans, soaked overnight
1cupFrozen Corn
1/2teaspoonChipotle Powder
1tablespoonPaprika
1tablespoonCumin
2tablespoonsCornflour
Salt to taste
Instructions
Turn on the saute function on the Instant Pot and heat oil. Add garlic and onions and saute till the onions are soft and translucent. Turn the vent to sealing, and add all the remaining ingredients except cornflour. Pressure cook on manual for 12 minutes and release pressure manually once cooked. Switch to saute again and mix cornflour in 1/4 cup water till dissolved. Add it to the soup and mix well. Let the soup simmer for 4-5 minutes till it thickens. Serve hot with your favourite toppings.
Heat oil in a pan and add garlic and onions. Saute till the onions are translucent and then transfer them to the slow cooker along with all the other ingredients except cornflour. Cook on high for three hours or low for 5-6 hours. Mix cornflour in 1/4 cup water till dissolved and add it back to the soup. Mix well, and cook on high for 15 minutes or so till the soup is bubbling. Serve hot with your favourite toppings.
