Cheesy Chicken Enchilada Soup – Instant Pot
Ingredients
- 12 ounces grilled chicken strips defrosted
- 1 cup chicken broth or 1 cup water with chicken bouillon cube
- 1 can green enchilada sauce
- 1 can red enchilada sauce
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1 can diced green chilies
- 1 teaspoon cumin
- 1 teaspoon chili powder
Instructions
- Combine chicken broth, enchilada sauce, butter, flour, cumin, chili powder, and diced green chilies in the Instant Pot.
- Add chicken strips and cook on high pressure for 7 minutes, followed by a 10-minute natural pressure release.
- Stir in heavy cream and shredded cheddar cheese until melted and smooth.
- Serve immediately.
