Enchilada Soup in
the Pressure Cooker
4 cups low sodium chicken broth
3 medium-size boneless, skinless chicken breasts
1 (3.5 oz) can chopped green chilies
1 yellow onion, coarsely chopped
3 large russet potatoes, peeled and quartered
1 red bell pepper, cored, seeded, and chopped
½ of butternut squash, peeled and cubed
3 cloves garlic
2 teaspoons salt
2 teaspoons cumin
1 (8oz.) can tomato sauce
3 tbsp taco seasoning
2 (15oz.) can cannellini beans, rinsed and drained
Add chicken broth, chicken, green chilies, onion, potatoes, pepper, squash, garlic, salt, cumin, tomato sauce, and taco seasoning. Mix well.
Place lid on top and cook on high pressure for 20 minutes.
Use natural release or wait 10 minutes before quick release. Be sure to put on keep warm.
Remove chicken and shred or chop. Add beans to pot and chicken when ready. Sprinkle with cheese or desired toppings.