This post was sponsored by Hood as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.
Soup is one of the best fall and winter meals to have, especially when you have a pressure cooker. I’m in a Facebook group filled with other moms, and they are always asking what’s for dinner? They’re always needing a recipe that’s either quick or something they can throw in their slow cooker during this busy time of year. Try my 20-Minute Pressure Cooker Chicken Enchilada Soup recipe!
I’ve got a tasty easy 20-minute chicken enchilada soup recipe with you all
It has almost everything you need in it. Chicken, beans, corn, tortilla chips, cheese, and I love topping it with Hood Sour Cream. You can add more or less of anything to this recipe, or even your own favorite spices to it. Plus this 20-Minute Chicken Enchilada Soup recipe only takes – yes – 20 minutes.
Pressure Cooker Chicken Enchilada Soup Recipe
You want to start by adding a tablespoon of olive oil and letting it saute for 3-4 minutes. Then, taking your spices, enchilada sauce, green chiles and chicken breast, load those into your pressure cooker. Switch the mode on your pressure cooker to soup or pressure cook and add chicken broth. Then, have everything cook for 10 minutes and then slow release.
You’ll want to take your chicken breasts out of the pot and shred them. A super-easy way to shred them is to take an electronic mixer and shred your chicken breast that way. They shred so quickly. If you not, you can do it by hand.
Go ahead and add in your shredded chicken breast and let it pressure cook for another 5-10 minutes and then slow release. Then voila – you have a delicious chicken enchilada soup!
I’m always adding cheese on the top and topping it off with our ultimate favorite – Hood Sour Cream. It comes in the famous tub containers but also a great squeeze bottle. The Squeeze comes in handy during the holidays and with the kiddos. Plus, it’s also made with real Hood Milk and Cream and comes from farmers who pledge not to use artificial growth hormones (rBST). This is a plus for our family!
Hood Sour Cream is a great addition to our holiday and everyday recipes like dips, cracker and cheese boards, and even veggie platters.
Ingredients
Chicken Breast
1 TBS of olive oil
1 can of enchilada sauce mild
1 can of green chiles
1 TBS of garlic
1 tsp of salt
1 tsp of pepper
1 can of black beans
32 oz of chicken broth
1 tsp of garlic salt
1 can of corn or frozen corn
Instructions
Add in olive oil and let simmer
all wet and dry ingredients including chicken
let pressure cook for 10 minutes then let slow release
remove chicken from pot and shred
add in chicken again and pressure cook for 10 minutes
let slow release
Top off with cheese as desired
Don’t forget to top off Hood Sour Cream and cilantro
The ultimate 20-minute chicken enchilada soup!
Head over to https://hood.com/recipes for recipe inspiration today
