Pressure Cooker Creamy Enchilada Soup

• Meat

  • 3 Chicken breasts, medium size boneless skinless

• Produce

  • 8 cups Butternut squash
  • 2 (15 ounce cans Cannellini beans
  • 3 cloves Garlic
  • 1 tsp Garlic powder
  • 1 (3.5 ounce can Green chilies
  • 1/2 tsp Onion powder
  • 1/2 tsp Oregano
  • 1 Red bell pepper
  • 3 Russet potatoes, large
  • 1 Yellow onion

• Canned Goods

  • 4 cups Chicken broth, low-sodium

• Condiments

  • 1 (8 ounce can Tomato sauce

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1 tbsp Chili powder
  • 1 tsp Paprika, smoked
  • 1/4 tsp Red pepper flakes
  • 2 1/4 tsp Salt
  • 1 Taco seasoning, homemade

• Nuts & Seeds

  • 2 tsp Cumin
  • 1 tsp Cumin, ground

• Other

  • 2 tablespoons taco seasoning (store bought or homemade recipe to follow

Found on pressurecookingtoday.com

Description

Ingredients

• 4 cups low sodium chicken broth
• 3 medium size boneless, skinless chicken breasts
• 1 (3.5 ounce) can chopped green chilies
• 1 yellow onion, coarsely chopped
• 3 large russet potatoes, peeled and quartered
• 1 red bell pepper, cored, seeded and coarsely chopped
• 8 cups peeled, cubed butternut squash (about 24 ounces)
• 3 cloves garlic
• 2 teaspoons salt
• 2 teaspoons cumin
• 1 (8 ounce) can tomato sauce
• 2 tablespoons taco seasoning (store bought or homemade recipe to follow)
• 2 (15 ounce) cans cannellini beans, rinsed and drained
• Additional toppings: pico de gallo, sour cream, shredded cheese, fresh or canned corn, diced avocado, Cholula hot sauce, whole grain tortilla chips, etc
• Homemade Taco Seasoning
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• ½ teaspoon oregano
• ½ teaspoon onion powder
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon crushed red pepper flakes

Directions

• Whisk together taco seasoning ingredients if using homemade version.
• Add chicken broth, chicken, green chilies, onion, potatoes, pepper, squash, garlic, salt, cumin, tomato sauce and 2 tablespoons of taco seasoning to the pressure cooker pot and gently stir.
• Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 20 minutes.
• When cooking is complete, use a natural release. Can also use a natural release for 10 minutes and then release any remaining pressure.
• Remove chicken and place on a cutting board, cover with foil. Using an immersion blender, blend soup until very smooth (this can also be done in batches with a blender but be careful not to overfill the blender! Place a towel over the lid and gently pulse before turning the speed up to blend). Chop or shred chicken and return it to the pot of soup. Add cannellini beans and stir.
• To serve, ladle soup into a bowl, immediately sprinkle with cheese and top with desired toppings.