Instant Pot Chicken Enchilada Soup

Ingredients

• 1 tbsp extra virgin olive oil
• 1 large yellow onion, diced (150 g/ 5.3 oz)
• 3 cloves garlic, minced
• 1 large red bell pepper, diced (158 g/ 5.6 oz)
• 1 large jalapeño, minced (35 g/ 1.2 oz)
• 240 ml sugar-free tomato sauce (8 fl oz)
• 1 tbsp chili powder
• 1 tbsp chipotle pepper in adobo sauce (15 g/ 0.5 oz)
• 2 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp white wine vinegar
• 1 tsp sea salt or pink Himalayan salt
• 1/2 tsp oregano
• 3 cups chicken broth (720 ml/ 3/4 quart)
• 1 lb chicken breasts (450 g)

Optional toppings:

• diced avocado
• sliced jalapeno pepper
• sour cream
• minced cilantro

Instructions

1.  Drizzle the olive oil into the Instant Pot and set to Sauté. Add in the onion, garlic, bell pepper, and jalapeño pepper. Cook 3-4 minutes until soft.
2.  In a small bowl, mix together the tomato sauce, vinegar, chipotle chili, and spices. Pour into the pot.
3.  Add in the broth and chicken and give it a stir. Put the lid on and reset to Manual high pressure for 20 minutes. At the end of 20 minutes, release the vent valve.
4.  Remove the chicken and shred, add it back to the pot and give it a stir.
5.  To serve, top with desired toppings.
6. Enjoy hot or let it cool down and store covered in the refrigerator for up to 4 days.

Nutritional values (per serving, 1 3/4 cups/ 420 ml)
​Calories:275   Protein:31g   Fat:10.8g    Carbs:8.1g