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Instan Pot Enchilada Soup
Prep Time
10
minutes
mins
Cook Time
8
minutes
mins
Course:
Main Course
Cuisine:
Mexican
Servings:
6
Calories:
371
kcal
Author:
Kim Grabinski
Ingredients
1
white onion
diced
2
tablespoon
garlic
minced
2
cups
shredded turkey
cooked
1
can
red enchilada sauce
10 ounces
1
can
can black beans
14 ounces - rinsed and drained
2
cans
diced tomatoes with peppers
14 ounces - drain juice (or 6 fresh tomatoes chopped with 1 bell pepper/or chilies chopped)
1
can
corn
14 ounces - drained
1
tablespoon
ground cumin
½
cup
masa harina
corn flour
3 to 4
cups
chicken stock
or vegetable stock
1
cup
cheddar cheese
shredded
1
teaspoon
salt
2
teaspoons
pepper
Instructions
In the instant pot, add in white onion, garlic, cumin, and turkey. Set to saute mode and saute for about 3 minutes.
Add in enchilada sauce, black beans, corn, and tomatoes. Either saute for 5 to 7 minutes or you can set to high pressure for 3 minutes.
Once the instant pot stops counting quick release pressure.
Whisk one cup chicken stock with ½ cup masa harina (corn flour) and then pour into the soup while stirring.
Set to saute mode for 3 minutes and stir often until thick. Add in remaining chicken broth to get the consistency (thickness) you would like.
Serve topped with cheese, sour cream, avocado, cilantro, or pico!