Cheesy Chicken Enchilada Soup (Instant Pot

• Gluten free

• Meat

  • 1 Chicken breasts, Cooked & Diced

• Produce

  • 1 Green onions
  • 1 Onion
  • 1 Red or green bell pepper
  • 1 can Tomatoes, organic

• Canned Goods

  • 1 cup Chicken broth

• Oils & Vinegars

  • 1 tbsp Coconut oil or olive oil

• Dairy

  • 1/2 cup Cheese
  • 1 Philadelphia cream cheese

• Prepared

  • 1 can Enchilada sauce, red

Found on thecentsableshoppin.com

Ingredients

• 1 Tbsp Coconut Oil or Olive Oil
• 1 Red or Green Bell Pepper, diced
• 1 Onion, diced
• 1 can Red Enchilada Sauce (or, Green)
• 1 can Organic Diced Tomatoes
• 1 Philadelphia Cream Cheese, 8 oz Block
• 1 C. Chicken Broth
• 1-2 Chicken Breasts, Cooked & Diced
• 1/2. C. Shredded Cheese
• 1-2 Green Onions, diced (topping)
• Optional: Avocado

Directions

• If you are starting with Frozen Chicken Breasts, place in the Instant Pot with 1/2 C. Water. Put on lid, set Manual for 15 minutes. Quick release, remove chicken and dice. Put Stainless Steel Bowl back in the Instant Pot. Add Coconut or Olive Oil and Pepper, Onion and saute 2-3 minutes. Add Diced Tomatoes, Chicken Broth, Cream Cheese and Enchilada Sauce. Place Instant Pot on Soup and let blend for 8-10 minutes. Once blended, toss in chicken. Add 1/2 C. Shredded Cheese. Let thicken slightly (dont cover with Instant Pot lid) - you dont want it to thicken too much or the cream cheese will curdle. Ladle into bowls, top with shredded cheese, diced green onions and/or avocado.