Hi all! Just popping in to share a recipe, this one made with my kitchen gadget du jour, the Instant Pot! This recipe is from Barbara at Pressure Cooking Today… it’s her awesome and EASY recipe for chicken enchilada soup. This soup literally takes moments to throw together and is ready to eat in half an hour.
Rather than repeating her recipe here, just pop over to her site to check it out. But I thought I’d share a tip with you. Barbara’s recipe calls for 2 boneless, skinless chicken breasts. These cook for five minutes in the pot, and then you pull them out and shred them up before returning them to the pot and adding the final ingredients.
When I made this, I had purchased a package of 4 breasts. When Barbara instructs to add 2 breasts to the Instant Pot, I added all four. After cooking, I shredded all four, returned half the shredded chicken to the pot, and set aside the remaining two breasts’ worth of shredded chicken in a Tupperware container in my fridge. (You could freeze it, if you wish.) This makes great filling for a quick chicken enchilada – just roll it in a whole wheat tortilla and top with salsa verde, sour cream, and cilantro, or whatever it is you like.
I will definitely make Barbara’s chicken enchilada soup again, and probably try some of her other recipes as well! If you decide to give it a try, or have another great recipe to share, please leave me a comment below. Have a great day!