Anti Inflammatory Instant Pot Enchilada Soup

Total time1 hr

Prep time15 min

Cook time35 min

Anti Inflammatory Instant Pot Enchilada Soup

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Ingredients

6 servings

1 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 medium yellow onion, diced
1 medium green bell pepper, diced
4 cloves garlic, minced
2 tbsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
½ tsp dried oregano
¼ tsp cayenne pepper
1 ½ lbs boneless, skinless chicken breasts
1 can (28 oz) fire-roasted crushed tomatoes
1 can (10 oz) red enchilada sauce
3 cups low-sodium chicken broth
1 can (15 oz) black beans, drained and rinsed
1 cup frozen corn kernels
½ tsp salt, plus more to taste
4 oz cream cheese, cubed and softened
1 cup shredded cheddar cheese

For serving

sour cream, for serving (optional)
Omit this
This ingredient likely doesn’t work for the diet.
sliced avocado, for serving (optional)
fresh cilantro, roughly chopped, for serving (optional)
tortilla chips, for serving (optional)

Instructions

1
Set the Instant Pot to Sauté (Normal). Add the olive oil and heat until shimmering, about 1 minute. Add the onion and bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 4–5 minutes.
2
Add the garlic, chili powder, cumin, smoked paprika, oregano, and cayenne. Stir constantly until fragrant, about 1 minute, watching closely so the spices don't scorch.

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