How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Pressure-Cooker Chicken Enchilada Soup?

You need 15 ingredients. The key ingredients include: 1 tablespoon canola oil, 2 Anaheim pepper or poblano pepper, finely chopped, 1 medium onion, chopped, 3 garlic cloves, minced, and more.

Is Pressure-Cooker Chicken Enchilada Soup suitable as soups & stews?

Yes, Pressure-Cooker Chicken Enchilada Soup falls under the Soups & Stews category and is a great choice for this type of meal.

How do I store leftover Pressure-Cooker Chicken Enchilada Soup?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pressure-Cooker Chicken Enchilada Soup Recipe

Name: Pressure-Cooker Chicken Enchilada Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon canola oil; 2 Anaheim pepper or poblano pepper, finely chopped; 1 medium onion, chopped; 3 garlic cloves, minced; 1 pound boneless skinless chicken breasts; 1 carton (48 ounces) chicken broth; 1 can (14-1/2 ounces) Mexican diced tomatoes, undrained; 1 can (10 ounces) enchilada sauce; 2 tablespoons tomato paste; 1 tablespoon chili powder; 2 teaspoons ground cumin; 1/2 teaspoon pepper; 1/2 to 1 teaspoon chipotle hot pepper sauce, optional; 1/3 cup minced fresh cilantro; Optional: Shredded cheddar cheese, cubed avocado, sour cream and tortilla strips

Pressure-Cooker Chicken Enchilada Soup

Eats Now Editorial Team · 434 kcal · Soups & Stews

Pressure-Cooker Chicken Enchilada Soup – a delicious recipe with canola oil, pepper, onion, garlic, chicken breasts, chicken broth. Easy to follow and perfect for any occasion.

Serves 4 Soups & Stews

Pressure-Cooker Chicken Enchilada Soup

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