2
Mar

Pressure Cooker Chicken Enchilada Soup

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I think you’re going to love this simple grain-free Pressure Cooker Chicken Enchilada Soup! After making bone broth successfully and so easily in my pressure cooker, I’ve been trying to experiment with it more and create some recipes for you guys. Soup seemed like the easiest next step, so I decided to take my old favorite recipe from the blog and convert it. I’m looking forward to having some more time to experiment in the kitchen and try more stews, roasts, and even yogurt!

Do you ever wonder why soup tastes so much better in a restaurant, or when your Grandmother used to make it? The secret ingredient is homemade chicken stock. It makes all the difference in the flavor and thickness of this soup! It’s really simple to keep it on hand at all times and has so much more flavor and nutritional content than the boxed store-bought kind. I freeze my stock in these silicone molds and throw them straight into the pressure cooker frozen!

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Pressure Cooker Chicken Enchilada Soup



AUTHOR:

SERVES: 6

Cuisine: Mexican

PREP TIME: 20 mins

COOK TIME: 5 mins TOTAL TIME: 25 mins

Ingredients:

  • 1 tablespoon extra virgin olive oil
  • 2 cups sliced carrots
  • 2 cups sliced celery
  • 2 cups peeled and diced sweet potatoes*
  • ½ cup diced yellow onions
  • 2 cloves garlic, minced
  • 2 tablespoons taco seasoning (I use the recipe from Meals Made Simple)**
  • 1½ teaspoon sea salt
  • ½ teaspoon black pepper
  • 1 18-ounce jar diced tomatoes
  • 2 cups cubed butternut squash
  • 5 cups chicken stock
  • 2 pounds boneless skinless chicken breast
  • 2 teaspoons lime juice
  • lime wedges, cilantro, and plantain chips for serving

*omit for SCD

**for a store-bought taco seasoning with relatively good ingredients, try this one.

Instructions:

  1. Set pressure cooker to sauté mode on medium heat. Add the olive oil, carrot, celery, onion, garlic, taco seasoning, salt and pepper and cook, stirring frequently, for 5 minutes. Add the remaining ingredients and stir to combine.
  2. Cancel sauté mode then cover and secure the lid. Select Soup Mode and set the time to 5 minutes.
  3. When the timer goes off, manually release the pressure. There will be a lot of steam so be careful. I like to lightly drape a porous towel over the steam release.
  4. Transfer the chicken to a plate and use two forks to shred the meat apart. Return the shredded chicken to the pot and stir to combine.
  5. Ladle the soup into bowls and serve with fresh cilantro, lime wedges, and plantain chips.

To make in a slow cooker: Perform step 1 in a stock pot set over medium-high heat. Transfer contents to the slow cooker and add remaining ingredients. Cook on low for 8 hours or high for 4 hours. 



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