Instant Pot Chicken Enchilada Soup

Poultry, Pressure Cooker, Soups

Servings: Serves 4-6 Source:

Ingredients

1 pound boneless skinless chicken breasts (frozen or thawed)

2 cups canned chickpeas, rinsed and drained

1/2 medium yellow onion, diced

1 cup chopped mushrooms

1/4 cup chopped cilantro stems and leaves

1/2 jalapeno, diced

1 1/2 teaspoons minced garlic

2 cups low sodium chicken broth

1 cup green salsa

1 teaspoon ground cumin

1 teaspoon oregano

2 cups frozen corn

2 cups baby spinach

Directions

Combine all of the ingredients, except for the spinach and corn, in an electric pressure cooker. Pressure cook on high pressure for 16 minutes.

When the cooker finishes, natural release for 10 minutes.

Open the lid and carefully shred the chicken inside the pot.

Stir in the corn and baby spinach, serve warm optionally topped with avocado, additional cilantro, lime, and/or sour cream.

Notes

Note: My favorite go-to green salsa is Mrs. Renfros. It's gluten-free, non GMO, has no high-fructose corn syrup and no added sugar. You can purchase it at just about any grocery store, and I know Target and Walmart carry it as well.