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Cheesy Chicken Enchilada Soup Hands-On Time: 25 minutes | Cook Time: 28 minutes | Serves 6 1. Press the Sauté button on the Instant Pot and heat oil. Add onion and cook until tender, about 5 minutes. Add cilantro, garlic, jalapeño, tomatoes, cumin, coriander, salt, and pepper and cook until fragrant, about 1 minute. 2. Add broth and chicken to pot and stir well. Press the Cancel button, close lid, set steam release to Sealing, press the Soup button, and cook for the default time of 20 minutes. 3. When the timer beeps, quick-release the pressure and press the Cancel button. Open lid and transfer chicken to a cutting board. Shred meat with two forks and set aside. 4. In a small bowl combine water and masa, then whisk into soup. Press the Sauté button and cook, stirring constantly, until the soup has thickened, about 8 minutes. Press the Cancel button. 5. Once soup stops bubbling, stir in chicken, cheese, and sour cream and stir until the cheese is completely melted. Serve hot with tortilla chips for garnish. Per Serving Calories: 315 | Fat: 16g | Protein:20g | Sodium: 890mg | Fiber: 2g | Carbohydrates: 18g | Sugar: 3g Ingredients 1 medium yellow onion, peeled and chopped ¼ cup chopped fresh cilantro 1 small jalapeño pepper, seeded and minced 1 (10-ounce) can diced green tomatoes with green chilies, drained ½ teaspoon ground cumin ¼ teaspoon ground coriander 3 cups Chicken Broth (see recipe in Chapter 2) 2 (6-ounce) boneless, skinless chicken breasts
✔ Author(s): Kelly Jaggers
✔ Title: The "I Love My Instant Pot®" Soups, Stews, and Chilis Recipe Book: From Chicken Noodle Soup to Lobster Bisque, 175 Easy and Delicious Recipes ("I Love My" Cookbook Series)
✔ Rating : 4.5 out of 5 base on (243 reviews)
✔ ISBN-10: 1507212283
✔ ISBN-13: 9781507212288
✔ Language: English
✔ Format ebook: PDF, EPUB, Kindle, Audio, HTML and MOBI
✔ Device compatibles: Android, iOS, PC and Amazon Kindle
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