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Chicken Enchilada Soup in instant pot GF Recipe

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This recipe for Chicken Enchilada Soup in instant pot GF is from The Chipchase Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 boneless chicken breasts (about 1 lb)
3 cups chicken stock or broth
1 batch red enchilada sauce
1 can diced tomatoes, 14-oz can with juice
1 can black beans
1 cup frozen corn
1 can green chilies
½ uncooked quinoa
1 tsp cumin
1 tsp oregano
1 tsp salt

Enchilada Sauce:
2 TB olive oil
1 TB GF flour
2 TB chili powder
¼ tsp cumin
¼ tsp oregano
1 tsp tomato paste
1 cup chicken stock/broth
⅛ salt
Directions:
Directions:
Enchilada Sauce:
Heat oil in small sauce pot.
Add flour, tomato paste and seasonings to oil.
Whisk in broth.
Simmer for 7-10 minutes.


Soup:
Add all ingredients to instant pot and gently stir.
Cook on high for 15 minutes.
Naturally release until the pin drops.
Remove chicken and shred.
Return to the soup.


Optional toppings for soup:
fresh cilantro, avocado, shredded cheese, sour cream, tortilla strips, chips

 

 

 

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