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Here are the ingridients that are needed to cook a yummy Instant Pot Chicken Enchilada Soup:
- Get 3 of Chicken breasts, boneless, skinless, fresh or frozen.
- You need 28 oz of can, red enchilada sauce.
- Prepare 1 (14 oz) of can black beans, drained & rinsed.
- Use 1 (14 oz) of can corn, drained.
- Provide 2 (4 oz) of cans diced green chilies.
- Get 1 (28 oz) of can diced tomatoes, with juice.
- Get 28 oz of Chicken broth.
- Prepare 3 cloves of garlic, crushed.
- You need of salt.
- You need of Optional ingredient toppings:.
- You need of fresh cilantro.
- Prepare of avocado.
- Get of tortilla chips.
- Provide of sour cream.
- Provide of queso fresco cheese.
Ready with the ingridients? Below are the steps on serving Instant Pot Chicken Enchilada Soup:
Add the onions, celery, carrots, bell pepper, spices and seasonings and cook over medium-low heat, stirring. Instant Pot Chicken Enchilada Casserole with rice is the ultimate Instant Pot chicken recipe. You have tender rice, corn, black beans, shreds of This chicken and cheese enchilada casserole is a great recipe to whip up any night of the week. Simple, hearty, and bursting with Tex-Mex Flavor. Crock Pot & Instant Pot Chicken.
Recipe : Instant Pot Chicken Enchilada Soup
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