One spoonful and you'll agree this is the best Instant Pot chicken enchilada soup you've ever tasted! It's total comfort food with the perfect spice kick.
Chicken thighs Flour Onion & garlic Chili powder Cocoa powder Spices Chicken stock Tomato sauce Beans Rotel tomatoes Corn Lime juice Cilantro chopped Desired toppings
Heat oil in the Instant Pot on the Sauté function. Add chicken to brown on both sides. Remove and set aside.
Add more oil and whisk in flour along with chili powder, cocoa powder and spices to make a smooth mixture.
Stir in the onions and cook until softened, stirring every now and then. Add the garlic to the onion and cook for 30 seconds.
Add the chicken stock and tomato sauce and place the chicken thighs back in the Instant Pot. Seal and cook.
Now stir in some fresh cilantro and lime juice for a pop of bright flavor, shred the chicken, and it's ready to serve.
How good is that spicy broth loaded with tender chicken in every spoonful? You'll want to make this soup all fall and winter.
This Instapot recipe was fantastic! The entire family enjoyed it, and I will be sharing the recipe with a few coworkers.