Turkey Tuesday – Instant Pot Turkey Enchilada Soup

First things first:

• I’ve spent approximately 3.75 hours over the past 2 nights working on an email issue at home that wasn’t Spectrum’s fault or Microsoft’s fault or Apple’s fault. Tonight, I tried deleting and adding back in our email account to Apple Mail ONE MORE TIME and suddenly, it works. I don’t get it. But I’ll take it.
• Remembering passwords is clearly one of the biggest issues my family faces. I am not the keeper of all passwords. Let me say that again – I am not the keeper of all passwords.
• Teacher Man is heading to Florida on Friday for a few days over his spring break and he is pretty much packed already. This is a very foreign concept to me because you all know how I agonize over packing. 
• With Teacher Man gone this weekend and Joe headed to a birthday sleepover on Saturday, this will be the first time in recent memory that I have the entire house to myself. Is it bad that I’m kind of looking forward to that? 😉
• We have ourselves a marching band kid! Joe has decided to sign up for the Buffalo High School Marching Band this spring/summer and judging from the schedule, we will be busy!

And finally … it’s Turkey Tuesday, friends, and I have conquered another Instant Pot recipe! Let us collectively hold hands and sing praise be, please. LOL

Light, flavorful, full of shredded turkey breast … a little prep with chopping the onions and garlic, but otherwise, you just throw everything in the Instant Pot and 20 minutes later (after the pot comes to pressure), you have a great weeknight soup!

This Instant Pot thing isn’t so scary after all!

xoxo – Lara

Instant Pot Turkey Enchilada Soup

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Ingredients Method Notes

Ingredients

  

INGREDIENTS

• 2 tsp olive oil
• 1/2 cup onion chopped
• 3 cloves garlic minced
• 3 cups less sodium chicken broth
• 8 oz can tomato sauce
• 2 tsp chipotle chili in adobo sauce or more to taste
• 1/4 cup chopped cilantro plus more for garnish
• 15 oz can cannellini beans rinsed and drained
• 14.5 oz can petite diced tomatoes
• 2 cups frozen corn
• 1 tsp cumin
• 1/2 tsp dried oregano
• 1 pound of turkey breast can be cut into 2-3 pieces

For topping

• 3/4 cup shredded cheddar jack cheese
• 1/4 cup chopped scallions
• 1/4 cup chopped cilantro
• Sour cream optional

Method

 

1. Press saute on the Instant Pot.
2. Add olive oil, onion and garlic and sauté until soft, 3-4 minutes.
3. Slowly add the chicken broth, tomato sauce and chipotle adobo sauce and cilantro.
4. Add the drained beans, diced tomatoes, corn, cumin, oregano and stir.
5. Add the turkey breast; cover and cook on high pressure for 20 minutes.
6. Quick or natural release.
7. Remove turkey and shred with two forks.
8. Add turkey back into the soup, adjust salt and cumin to taste.
9. Serve in bowls and top with cheese, scallions, cilantro and a dollop of sour cream.

Notes

Adapted from Skinnytaste.com

Tried this recipe?

Let us know how it was!