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
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
Instructions
- Press saute on the Instant Pot.
- Add olive oil, onion and garlic and sauté until soft, 3-4 minutes.
- Slowly add the chicken broth, tomato sauce and chipotle adobo sauce and cilantro.
- Add the drained beans, diced tomatoes, corn, cumin, oregano and stir.
- Add the turkey breast; cover and cook on high pressure for 20 minutes.
- Quick or natural release.
- Remove turkey and shred with two forks.
- Add turkey back into the soup, adjust salt and cumin to taste.
- 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!