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Instant Pot Turkey Enchilada Soup

Instant Pot Turkey Enchilada Soup

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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
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