Prep Time: 5 minutes
Cooking Time: 15 minutes
All the flavors of chicken enchiladas in a bowl of soup!
1. Add all ingredients to Instant Pot* and stir to combine. Lock lid, close vent and use the manual settings to set the time for 15 minutes. After cook time is complete, let the air vent naturally. After opening the pot, remove the chicken breasts and shred, then add back to the pot.
2. Serve with desired toppings and enjoy!
*This soup is equally delicious prepared in a Crock-Pot – follow same directions and cook on high for 4 hours or low for 6 hours. Remove chicken, shred using two forks, add back to pot and enjoy!
Fat 3 g
Carbohydrates 6 g
Sodium 830 mg
Fiber: 6 g
Protein: 26 g
Cholesterol: 37 mg