Instant Pot Chicken Enchilada Soup

We found this recipe at RealSimpleGood and loved the use of chicken thighs and other simple ingredients we almost always have at home.

This simple and delicious soup can be made in either an Instant Pot or traditional slow cooker.  Using an Instant Pot it can be ready to eat and on the table in less than 30 minutes... how great is that! 

Active Prep time:  10-15 minutes

Cook time:  20 minutes in Instant Pot (see Note at end for slow cooker cook times)

Total:   30-35 minutes

Serves:  4-6 people

Ingredients 

• 1.5 lbs organic chicken thighs (boneless and skinless);
• 1 can (14 oz.) fire roasted crushed tomatoes;
• 1 bell pepper (thinly sliced);
• 1 onion (thinly sliced);
• 3 garlic cloves (minced);
• 2 cups bone broth (traditional chicken stock will work if you don't have broth);
• 1/2 cup water;
• 1 tablespoon cumin;
• 1 tablespoon chili powder;
• 1 teaspoon oregano;
• 1/2 teaspoon smoked paprika;
• 1/2 teaspoon sea salt;
• For Garnish
• 1 avocado (sliced);
• Fresh cilantro

Preparation

1. Add all of the ingredients (except for garnish) to your Instant Pot.  It's recommended that you add them in the order listed in the ingredients list;
2. Cook for 20 minutes on the Manual setting at High Pressure with quick release at the end of the cooking cycle;
3. When done cooking, shred the chicken into strips;
4. Ladle into bowls and garnish with avocado slices and fresh cilantro;

5. Enjoy!

Note: If you don't have an Instant Pot, use your slow cooker and either cook on Low for 6-8 hours or on High for 3 hours.