6 Can Chicken Enchilada Soup

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I love soup, it makes an easy dinner but also warms my body.  So now that I have perfected my 6 Can Chicken Enchilada Soup.  I have to share my recipe with you so you can enjoy this 6 Can Chicken Enchilada Soup too.  You can make with canned chicken if you don’t have fresh but I prefer fresh more.   This recipe will make enough for 4-5 people.  I normal double my recipe and freeze for a busy cold night.

 

 

 

What you need to make

1lb of chicken thighs cut up
1 can of whole corn kernels, 15.25oz
1 can of green chilies, 4oz
1 can of cream of chicken soup, 10.50z
1 can of chicken broth, 14oz 

 

 

1 can of petite diced tomatoes, drained
1 can of enchilada sauce
1/2 package of enchilada seasoning package
I also use 1/2 cup of fresh onion and 2tsp of minced garlic
2-3 tsp of corn starch
Optional: Tortilla strips

 

 

 

How to make 6 Can Chicken Enchilada Soup

 
Place all of your ingredients into the pressure cooker.
Other than the tortilla strips and corn starch.
Once everything in the pressure cooker you will
stir your pot up well.  
 
 
Close the lid and turn on for 7 minutes.
Once the timer goes off you can either do 
a quick release or slow release it is up to you.
Now take your 2tsp of corn starch in some water and 
mix it up till your water becomes creamy looking water.
 
 
Now place it in your pressure cooker.
Mix in, now turn your pressure cooker
on to saute mode.  
You will notice the soup will get thicker.
If not think enough do another tsp of corn starch.
It will take about 5-10 minutes to get thick like mine.
(make sure you stir regularly)
 
 
Also, if you want to try your pressure cooker for breakfast.  Click here 
to see a recipe to help you prep for the week in less than an hour.
 
 

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