Soup:
2 tablespoons butter
¼ cup onion ( chopped )
½ cup red bell pepper ( chopped )
1 teaspoon minced garlic
1 (32 oz) container chicken broth
1 (10 oz) can green enchilada sauce
1 (10 oz) can red enchilada sauce
1½ to 2 pounds ( about 3 medium boneless, skinless chicken breasts, cubed into 1-inch pieces )
1 (15 oz) can corn ( drained )
1 (15 oz can pinto beans, rinsed and drained
1 (15 oz) can black beans ( rinsed and drained )
1 (10 oz) Ro-Tel tomatoes ( mild or regular )
2 tablespoons ground cumin
1 tablespoon chili powder
2 cups shredded Monterey Jack cheese (or any cheese you'd like)
1 cup sour cream
Toppings ( optional )
Fresh cilantro
Sour cream
Avocado
Tortilla chips
Olives
slice d green onions ( toritilla chips )
2 tablespoons butter
¼ cup onion ( chopped )
½ cup red bell pepper ( chopped )
1 teaspoon minced garlic
1 (32 oz) container chicken broth
1 (10 oz) can green enchilada sauce
1 (10 oz) can red enchilada sauce
1½ to 2 pounds ( about 3 medium boneless, skinless chicken breasts, cubed into 1-inch pieces )
1 (15 oz) can corn ( drained )
1 (15 oz can pinto beans, rinsed and drained
1 (15 oz) can black beans ( rinsed and drained )
1 (10 oz) Ro-Tel tomatoes ( mild or regular )
2 tablespoons ground cumin
1 tablespoon chili powder
2 cups shredded Monterey Jack cheese (or any cheese you'd like)
1 cup sour cream
Toppings ( optional )
Fresh cilantro
Sour cream
Avocado
Tortilla chips
Olives
slice d green onions ( toritilla chips )
6
Instant Pot: Using the saute function, heat the butter and saute the onion, red pepper and garlic for 2-3 minutes.
Add the chicken broth, enchilada sauces, chicken, corn, pinto beans, black beans, diced...
See the full directions on my site
See the full directions on my site
Nutritions
Calories
1024
Sodium
981mg
40% DV
Fat
49g
75% DV
Protein
20g
41% DV
Carbs
54g
18% DV
Fiber
15g
60% DV
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