Enchilada Sauce Soup Recipe

Heat the olive oil in a dutch oven or soup pot over medium heat.

Enchilada sauce soup recipe. Sauté the onions and then add the garlic and cumin. Set on high and cook for 3 hours or until chicken is. Add onions jalapeno if using and garlic and saute for 5 minutes until onions become translucent.

Get the olive oil heating up in a large pot or dutch oven. Select stew mode and cook on high pressure according to manufacturer s instructions. Stir in the masa harina and then gradually add the chicken stock.

Increase heat setting to high. Place chicken into enchilada sauce mixture. Reduce heat to low add chopped chicken if desired and simmer uncovered 30 minutes.

Season to taste with salt. Cook on low heat setting 7 to 8 hours. Add the chicken enchilada sauce black beans diced tomatoes green chiles corn and salt and pepper to the pot.

Add oil chopped onion and garlic to a large sauce pot. Set timer for 30 minutes. Combine chicken breasts black beans chicken stock corn tomatoes enchilada sauce green chiles onion garlic salt and cumin in a multi functional pressure cooker.

Bring to a boil then lower heat and simmer for 15 20 minutes until chicken is cooked through. Stir beans and corn into mixture in cooker. Add the enchilada sauce and cream cheese.