Delicious, simple, and comforting, this Instant Pot Chicken Enchilada Soup will become a family favorite. Plus, it can also be made on the stovetop.
It’s been a bit chilly here in Salt Lake. The high yesterday was about 45 degrees. I’ve been sporting jeans, long-sleeve shirts and sweaters and cranking up the heat in my house and car, all the while Parker is in shorts and t-shirts. Apparently I’m a complete whimp when it comes to the weather and Parker is not. This is my child who thinks 60 degrees is soooo hot! I really don’t know where he came from.
When it’s still chilly outside like it has been, warm soup is the only thing on my mind (well, besides chocolate and cookies that is).
I’ve been loving my Instant Pot and decided to try some soup in it the other night. It was quick, simple and incredibly delicious. We gobbled it right up, and it was even better the next day.Warm, comforting and full of flavor. . . .this soup is really, really good.
Garnish is with sour cream, cheese, cilantro, tortilla chips, avocado, or whatever you’d like. Or you can eat it just like it is. The flavor is so good. It has just a bit of a kick, but not too much. I used regular Ro-Tel but if you want a little less kick, go ahead and use mild.Print
- Recipe Source: Slightly adapted from a Paula Deen Magazine. January 2014