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Created by:
Kristy Still
Ninja Foodi Chicken Enchilada Soup
Course
Ninja Foodi Recipes
Cuisine
American
Servings
6
Make a delicious soup with this Ninja Foodi Chicken Enchilada Soup, it's gluten-free too!
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Prep Time
10
minutes
mins
Cook Time
5
minutes
mins
Total Time
15
minutes
mins
Ingredients
1x
2x
3x
2
Cups
Cooked Shredded Chicken
1
Taco Seasoning Packet or Homemade Seasoning
Gluten-Free or Regular
15
oz
Can of Black Beans
Drained and Rinsed
14.5
oz
Can of Diced Tomatoes with Green Chiles
10
oz
Can of Mild Red Enchilada Sauce
14.5
Can of Chicken Broth
1
Cup
Frozen Corn
1
Cup
Water
1/4
Cup
Half and Half
1/2
Cup
Shredded Sharp Cheddar Cheese
Toppings - Sour Cream
Cilantro, Gluten-Free Tortilla Strips
Instructions
In the pot of the Ninja Foodi, combine the chicken, taco seasoning, black beans, diced tomatoes, enchilada sauce, chicken broth, corn, and water.
Secure the pressure cooker lid and move the nozzle to SEAL.
Cook on high pressure for 4 minutes.
Once done, quick release the steam by moving the nozzle to VENT.
Carefully remove the lid and stir in the half and half and shredded cheddar cheese.
Serve with toppings of choice.
Notes
If you like spicy use a medium or hot enchilada sauce.
This can be adapted to beef enchilada soup by using cooked ground beef and beef broth.
Nutrition
Serving:
1
g
|
Calories:
360
kcal
|
Carbohydrates:
34
g
|
Protein:
29
g
|
Fat:
13
g
|
Saturated Fat:
6
g
|
Polyunsaturated Fat:
5
g
|
Cholesterol:
69
mg
|
Sodium:
3217
mg
|
Fiber:
8
g
|
Sugar:
8
g
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