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Instant Pot Turkey Enchilada Soup

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

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