Southwest Chicken Enchilada Soup

Enchilada soup with chicken, corn, beans, tomatoes, and chilies.

Servings:

Author:

Soup Main Course

Mexican

soup enchilada soup

Instructions

1 Add everything except tortillas and olive oil to instant pot.
2 Pressure cook on high for 8 minutes. Let sit for 5-10 minutes while you make the
tortilla strips.
3 Add oil to skillet and place over medium heat. Once oil is hot, add tortilla
strips and salt to taste. Fry until crispy, about 5 minutes making sure you flip
halfway through.
4 Manually release pressure.
5 Pull out chicken breasts and shred. Place chicken back into pot and salt if
needed.
6 Serve and top tortilla strips and other toppings such as cheese, cilantro,
jalapenos, and lime.
7 Whisk all ingredients together, except arrowroot powder, in a sauce pan and
whisk over medium heat.
8 In a small bowl add a couple of tablespoons of sauce and add arrowroot powder to
sauce. Mix well until all arrowroot has dissolved. Add mixture to sauce, mix
well, and whisk over medium heat until sauce thickens, about 10 minutes.