Instant Pot Chicken Enchilada Soup
The Real Good Simple Life
1 1/2lbs Organic Free-Range Chicken Thighs (boneless & skinless)
1 can (14oz) 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 Tbsp cumin
1 Tbsp chili powder
1 tsp oregano
1/2 tsp smoked paprika
1/2 tsp sea salt
1 avocado (sliced)
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.
Cook for 20 minutes on the Manual setting at High Pressure with quick release at the end of the cooking cycle.
When done cooking, shred the chicken into strips.
Ladle into bowls and garnish with avocado slices and fresh cilantro.