Gut Friendly Instant Pot Enchilada Soup

Total time1 hr

Prep time15 min

Cook time35 min

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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)
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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