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Pressure-Cooker Chicken Enchilada

Soup
5.0 (1) 1 REVIEW

This easy soup flavored with chili powder and a splash of lime is quick
enough to prepare for a warming weeknight meal thanks to an electric
pressure cooker like the Instant Pot. Lean chicken breast is easy to prep,
but boneless, skinless chicken thighs would make a great substitute.

By
Hilary Meyer
|
Updated on June 8, 2018

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 Prep Time: Additional Time:
20 mins 25 mins

Total Time: Servings:

45 mins 6

Yield:
6 servings

Nutrition Profile:
Egg Free
Gluten-Free
Healthy Aging
Healthy Immunity
High-
Protein
Low-Calorie
Nut-Free
Soy-Free

JUMP TO NUTRITION FACTS

Ingredients

1 tablespoon olive oil

1 medium onion, chopped

1 poblano pepper, seeded and chopped

1 pound boneless, skinless chicken breast, cut into 1/2-inch pieces

3 cloves garlic, minced

2 tablespoons chili powder

1 teaspoon salt

4 cups low-sodium chicken broth

 1 (15 ounce) can low-sodium black beans, rinsed

1 (14 ounce) can no-salt-added fire-roasted diced tomatoes

Juice of 1 lime

½ cup chopped fresh cilantro, plus more for garnish

¾ cup shredded Mexican-style cheese blend

Tortilla chips for garnish

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Directions

Step 1
Heat oil on high heat using the sauté function of your multicooker. (No
sauté mode? See Tip.) Add onion, poblano, chicken, garlic, chili powder and
salt. Cook, stirring occasionally, until the vegetables have softened and the
chicken is no longer pink on the outside, about 5 minutes. Turn off the heat.
Stir in broth, beans and tomatoes. Close and lock the lid. Cook at high
pressure for 10 minutes.

Step 2
Release the pressure carefully. Stir in lime juice and cilantro. Top each
serving with 2 tablespoons cheese and more cilantro, if desired. Garnish
with tortilla chips, if desired.

Tips
To make ahead: Refrigerate soup for up to 3 days. Reheat on the stovetop
or in the microwave.

Equipment: Electric pressure cooker (multicooker)

Tip: No sauté mode? Heat oil in a large skillet over medium-high heat. Add
onion, pepper, chicken, chili powder and salt. Cook until the chicken is no
longer pink, about 5 minutes. Transfer the ingredients to your multicooker
and proceed with the recipe.

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Nutrition Facts
(per serving)

269 10g
Calories Fat

20g 26g
Carbs Protein

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(1)

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