Instant Pot Chicken Enchilada Soup (Crock Pot Option)

asaucykitchen.com

Beverly McClendon

2 boneless skinless chicken breasts (about 1 pound)

3 cups chicken stock or broth

1 ¼ cup (or 1 10-ounce can) red enchilada sauce, homemade or store-bought (see recipe below)

1 (14-ounce) can diced tomatoes, with juice

2 (14-ounce) cans black beans, rinsed and drained

1 (15-ounce) can whole-kernel corn* drained

1 (4-ounce) can diced green chiles

½ cup (93 grams) uncooked quinoa

2 cloves garlic, minced

1 medium white onion (or 1 cup), peeled and diced

1 teaspoon ground cumin

1 teaspoon oregano

1 teaspoon sea salt (or to taste)

subheading: optional toppings:

chopped fresh cilantro, diced avocado, diced red onion, shredded cheese, sour cream, tortilla strips/chips, squeeze of lime juice

subheading: Homemade Enchilada Sauce:

1 tablespoons olive oil

1 tablespoons. gluten free all purpose flour (can sub with arrowroot or tapioca starch for grain free version)

2 tablespoons chili powder (mild, medium, or hot)

½ teaspoon garlic powder

¼ teaspoon cumin

¼ teaspoon oregano

1 teaspoon tomato paste

1 cup chicken or vegetable stock

salt to taste

Directions at asaucykitchen.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer