Instant Pot Chicken Noodle Soup With Cheese Soup

Cheesy Chicken Enchilada Soup

Masa can be found in the international food section of most grocery stores, but if you can't find it you can make a flour roux on the stove instead. In a small saucepan, melt 4 tablespoons butter over medium-low heat. Whisk in 1⁄4 cup flour and cook for 1 minute. Whisk the roux into the soup, then press the Sauté button and simmer until the soup thickens.

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Rating: 5

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Ingredients

• 1 medium yellow onion peeled and chopped
• 1/4 cup chopped fresh cilantro
• 3 garlic cloves peeled and minced
• 1 small Jalapeno Pepper seeded and minced
• 1 can diced green tomatoes with green chilies drained, 10 ounces
• 1/2 tsp ground cumin
• 1/4 tsp ground coriander
• 1/4 tsp salt
• 1/4 tsp ground black pepper
• 3 cups chicken broth
• 2 boneless, skinless chicken breasts 6 ounces
• 1/4 cup Water
• 3 tbsp masa
• 1 cup grated sharp cheddar cheese
• 1/2 cup sour cream
• 3 oz tortilla chips

Ingredients 1 medium yellow onion peeled and chopped 1/4 cup chopped fresh cilantro 3 garlic cloves peeled and minced 1 small Jalapeno Pepper seeded and minced 1 can diced green tomatoes with green chilies drained, 10 ounces 1/2 tsp ground cumin 1/4 tsp ground coriander 1/4 tsp salt 1/4 tsp ground black pepper 3 cups chicken broth 2 boneless, skinless chicken breasts 6 ounces 1/4 cup Water 3 tbsp masa 1 cup grated sharp cheddar cheese 1/2 cup sour cream 3 oz tortilla chips

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Instructions

1. Press the Sauté button on the Instant Pot® and heat oil. Add onion and cook until tender, about 5 minutes. Add cilantro, garlic, jalapeño, tomatoes, cumin, coriander, salt, and pepper and cook until fragrant, about 1 minute.

2. Add broth and chicken to pot and stir well. Press the Cancel button, close lid, set steam release to Sealing, press the Soup button, and cook for the default time of 20 minutes.

3. When the timer beeps, quick-release the pressure and press the Cancel button. Open lid and transfer chicken to a cutting board. Shred meat with two forks and set aside.

4. In a small bowl combine water and masa, then whisk into soup. Press the Sauté button and cook, stirring constantly, until the soup has thickened, about 8 minutes. Press the Cancel button.

5. Once soup stops bubbling, stir in chicken, cheese, and sour cream and stir until the cheese is completely melted. Serve hot with tortilla chips for garnish.

Recipe Notes

PER SERVING
CALORIES: 315
FAT: 16g
PROTEIN: 20g
SODIUM: 890mgFIBER: 2g
CARBOHYDRATES: 18g
SUGAR: 3g

I Love My Instant Pot®Soups, Stews, and Chilis Recipe Book by Kelly Jaggers

Nothing is more comforting than a hot bowl of soup—and with the Instant Pot, it's never been faster or easier to cook up a delicious batch of soup. This cookbook makes using your Instant Pot more appetizing and satisfying than ever! This cookbook guides you through using the Instant Pot to create savory soups, stews, and chilis that are quick, easy, and full of flavor. With 175 recipes and photographs throughout, this is a must-have for all Instant Pot fans. From creamy split pea soup to spicy chili to nourishing chicken noodle soup, you're sure to find the perfect soup for any day of the week. Including an easy-to-understand guide to the Instant Pot and hearty, flavorful recipes, The "I Love My Instant Pot" Soups, Stews, and Chilis Recipe Book is perfect for chefs of any level who are looking to warm up their day.

Instant Pot Chicken Noodle Soup With Cheese Soup

Source: https://recipes.instantpot.com/recipe/cheesy-chicken-enchilada-soup/

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