Instant Pot Chicken Enchilada Soup + Weight Watchers Friendly

Here is a perfect quick wintertime dinner - Instant Pot Chicken Enchilada Soup.

PREP TIME: 5 minutes

COOK TIME: 25 minutes

TOTAL TIME: 30 minutes

SERVINGS: 6 servings

INGREDIENTS:

Vegetable Oil Cooking Spray

2 teaspoon Olive Oil

2 Red Peppers, diced small

1 medium Onion, diced small

3 Garlic Cloves, minced

1 pound Boneless, Skinless Chicken Breasts

32 ounces Fat Free Chicken Broth

14.5 ounce can of Diced Tomatoes

10 ounce can of Red Enchilada Sauce

2 cups Frozen Sweet Corn

2 tablespoons Tomato Paste

1 tablespoon Chili Powder

2 teaspoons Ground Cumin

1 teaspoon Paprika

Dried Green Onions, optional

DIRECTIONS:

1. Spray base of the Instant Pot with cooking spray. Select the saute setting and add olive oil. Saute red pepper, onion, and garlic for 5 minutes. Add chicken, chicken broth, tomatoes, enchilada sauce, corn, tomato paste and seasoning. Stir to combine.

2. Lock lid and close vent. Select manual setting and adjust pressure to high and cook for 20 minutes. When done, allow pressure to release naturally for 8 minutes followed by quick release.

3. Remove chicken and shred with 2 forks and then return to Instant Pot.

4. This make 6 servings. Each serving is 1.5 cups. On Weight Watchers Blue and Purple Plan, each serving is 1 SP. One the Green Pan, it's 4 SP per serving.

5. To keep the SmartPoints the same, you can add up to 1/4 cup of Fat Free Shredded Cheddar Cheese per bowl on the Blue, Green, and Purple Plans. On the Blue and Purple Plans, you can also add Fat Free Plain Greek Yogurt for 0 SP. Enjoy!