Pressure Cooker Chicken Enchilada Soup
Danielle Walker - AgainstAllGrain.com
- 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.
- 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.
- Cancel sauté mode then cover and secure the lid. Select Soup Mode and set the time to 5 minutes.
- 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.
- 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.
- 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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