Creamy Pressure Cooker Chicken Enchilada Soup

Ingredients

 

8 Good Ranchers Chicken Thighs

4 tbsp Butter

1 yellow Onion, diced

4 cloves Garlic, minced

10 oz Red Enchilada Sauce

10 oz can Diced Tomatoes

4 oz can Diced Green Chilis 

15 oz can Black Beans

15 oz can Corn, drained

4 cups Chicken Broth

8 oz Cream Cheese with Jalapeños

1 cup Mexican blend cheese

Avocado

Corn Tortillas, cut into strips

3 tbsp Coconut Oil

Cilantro, chopped

Lime, cut into thin wedges

½ tsp Chili Powder

1 tsp Garlic Powder

½ tsp Cumin

½ tsp Red Chili Flakes

 

 

Instructions:

1. Set your pressure cooker to the sauté mode.  Add 2 tbsp of butter and diced onion. Stir until the onion is soft and translucent.

 

 

2. Add the chili powder, garlic powder, cumin, and red chili flakes and stir for 2-3 minutes to allow the spices to toast.  Scoop out the onions and spices and place in a small bowl.

 

3. Add the final 2 tbsp of butter to the bowl along with the chicken thighs and let the thighs brown on each side for around 3 minutes or until they are golden, brown. 

 

4. You may have to brown them in batches depending on the size of your pot. Once they are brown, deglaze the pan by pouring in the chicken broth and scraping the pot beneath the chicken thighs. These brown bits are adding tons of flavor to the soup!

 

5. Finish by adding the enchilada sauce, minced garlic, sautéed onion, diced tomatoes, and diced green chilis to the pot.

 

 

6. Turn the pressure cooker off the sauté function, place the lid on the pot to seal it, and cook the soup on high pressure for 8 minutes.

 

7. Once the cooking time is done, release the pressure, open the lid, and remove the chicken with tongs.

 

8. Shred the chicken with two forks and add back into the soup. Place the setting back on Sauté and add the jalapeño cream cheese, beans, and corn, and Mexican blend cheese to the pot. Stir to combine.

 

9. As soup is heating, make the tortilla strips. In a skillet, heat about 3 tbsp coconut oil on medium high heat.  Fry the strips of corn tortilla in the coconut oil in batches, turning them as they brown. 

 

 

10. When the strips are golden in color on each side, remove them from the skillet and place on a paper towel lined plate. Sprinkle with salt if desired.

 

11. The last step is to fill a bowl with the delicious soup, top with corn tortilla strips, chopped cilantro, diced avocado, and a lime wedge.  Enjoy this chicken filled, flavorful soup!