Pressure Cooker Chicken Enchilada Soup Recipe: How to Make It

Name: Pressure Cooker Chicken Enchilada Soup Recipe: How to Make It
Ingredients: 1 tablespoon canola oil; 2 Anaheim or poblano peppers, finely chopped; 1 medium onion, chopped; 3 garlic cloves, minced; 1 pound boneless skinless chicken breasts; 1 carton (48 ounces) chicken broth; 1 can (14-1/2 ounces) Mexican diced tomatoes, undrained; 1 can (10 ounces) enchilada sauce; 2 tablespoons tomato paste; 1 tablespoon chili powder; 2 teaspoons ground cumin; 1/2 teaspoon pepper; 1/2 to 1 teaspoon chipotle hot pepper sauce, optional; 1/3 cup minced fresh cilantro; Optional: Shredded cheddar cheese, cubed avocado, sour cream and tortilla strips

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What's the quickest and tastiest way to bring the flavor to your favorite chicken tortilla soup? Instant Pot! This soup delivers a big bowl of fresh comfort—just ask my husband. Toppings like...

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Ingredients

1 tablespoon canola oil
2 Anaheim or poblano peppers, finely chopped
1 medium onion, chopped
3 garlic cloves, minced
1 pound boneless skinless chicken breasts
1 carton (48 ounces) chicken broth
1 can (14-1/2 ounces) Mexican diced tomatoes, undrained
1 can (10 ounces) enchilada sauce
2 tablespoons tomato paste
1 tablespoon chili powder
2 teaspoons ground cumin
1/2 teaspoon pepper
1/2 to 1 teaspoon chipotle hot pepper sauce, optional
1/3 cup minced fresh cilantro
Optional: Shredded cheddar cheese, cubed avocado, sour cream and tortilla strips