Chicken Enchilada Soup Recipe | The Hangry Woman

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack cheese

Monterey jack is often less expensive and melts well.

Start by pouring chicken broth into a bowl and squeezing it until well mixed.

Add canned enchilada sauce to the bowl and stir lightly.

Incorporate fire roasted tomatoes into the mixture for texture.

Add spicy green chilies (or mild, based on preference) to the bowl.

Squeeze the juice of one lime and add lime zest into the mixture.

Sprinkle in Mexican oregano and salt, then stir to combine.

Prepare spices (cumin and chili powder) for rubbing onto the chicken and add a pinch of salt.

Reduce the soup base by turning on the pressure cooker to the sear sauté function on high, leaving it uncovered to come to a boil.

Smash large cloves of garlic, remove skins, and drop them into the soup base for flavor.

Prepare the chicken by removing giblets and excess fat, then rub avocado oil all over the chicken.

Generously sprinkle salt on the chicken to season it well.

Sprinkle chili powder and cumin mix on the chicken, ensuring it's covered evenly.

Check the soup base, which should be boiling, and give it a stir.

Place a wire rack into the pressure cooker and put the chicken on top, breast side up.

Set the pressure cooker to high pressure for 45 minutes to cook the chicken.

While the chicken cooks, prepare garnishes by dicing onions and chopping cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens