Another Instant Pot success story coming at you right here! So, yesterday I was so proud of myself. In between family visiting, I meal prepped! I got my Instant Pot out and made Chicken Enchilada Soup. So so so easy to prep. All in all, it took about 30-40 minutes to prep and cook. I had some local frozen sweet corn in my basement freezer that I needed to use and then off to the races with the rest of the ingredients. All items needed for this are things you can easily find at the grocery store, or you might even have at home. You really will feel like you are eating enchiladas.
The only changes I made to the recipe was that I used skinless chicken thighs instead of chicken breast. I just like them better. I used chicken thighs for everything! Next time, I would add another tsp or two of the adobo sauce, a lot more cumin and maybe even some cayenne. I like A LOT of heat. Oh…and one other addition to this meal…MARGARITAS!!!!
Here is a link to the recipe. http://www.skinnytaste.com/crock-pot-chicken-enchilada-soup/
Have fun with this one. You could easily make this in the slow cooker as well. My family loved this soup. A must have in our dinner rotation.