Instant Pot Chicken Enchilada Soup Recipe - (4/5)

Ingredients

• 2 boneless skinless chicken breasts (about 1 pound)
• 3 cups chicken stock or broth
• 1 1/4 cup (or 1 10-ounce can) red enchilada sauce, homemade or store-bought (see recipe below)
• 1 (14-ounce) can diced tomatoes, with juice
• 2 (14-ounce) cans black beans, rinsed and drained
• 1 (15-ounce) can whole-kernel corn* drained
• 1 (4-ounce) can diced green chiles
• 1/2 cup (93 grams) uncooked quinoa
• 2 cloves garlic, minced
• 1 medium white onion (or 1 cup), peeled and diced
• 1 teaspoon ground cumin
• 1 teaspoon oregano
• 1 teaspoon sea salt (or to taste)
• optional toppings
• chopped fresh cilantro, diced avocado, diced red onion, shredded cheese, sour cream, tortilla strips/chips, squeeze of lime juice
• Homemade Enchilada Sauce
• 1 tablespoons olive oil
• 1 tablespoons. gluten free all purpose flour (can sub with arrowroot or tapioca starch for grain free version)
• 2 tablespoons chili powder (mild, medium, or hot)
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cumin
• 1/4 teaspoon oregano
• 1 teaspoon tomato paste
• 1 cup chicken or vegetable stock