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Instant Pot Chicken Tortilla Soup
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Instant Pot Chicken Tortilla Soup

Course instant pot, Main Course
Cuisine Mexican
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 8

Ingredients

  • 4 Chicken Breasts (Frozen)
  • 3 10 oz cans Red Enchilada Sauce
  • 1 10 oz can Green Enchilada Sauce
  • 2 10 oz cans Cream of Chicken Soup
  • 1 15 oz can Diced Tomatoes
  • 1 4 oz can Chopped Green Chiles
  • 2 tbsp Taco Seasoning
  • 1 cup Milk
  • 1 15 oz can Black Beans (drained)
  • 1 15 oz can Corn (drained)
  • 1 cup Cheddar Cheese (shredded)
  • 1/2 cup Sour Cream
  • Tortilla Strips (topping)

Instructions

  • Combine all but the last 3 ingredients into the instant pot - chicken, enchilada sauces, cream of chicken, diced tomatoes, green chiles, taco seasoning, milk, black beans, & corn
  • Cook on manual for 20 minutes, with quick release 
  • Shred chicken
  • Immediately stir in sour cream and cheddar cheese while soup is still piping hot, if it's cooled set instant pot to saute and stir in sour cream and cheese
  • Top with tortilla strips, more sour cream and shredded cheese and enjoy!