Updated on 9/18/23
Here is the perfect quick wintertime dinner – Instant Pot Chicken Enchilada Soup (Weight Watchers Friendly).
You can get this on the table in under 30 minutes and have extra left over for lunch the next day.
Everything is made in one pot so it’s a simple quick clean up.
This Instant Pot Chicken Enchilada recipe needs a spoon instead of a fork. The same cheesy spicy delicious flavor as Baked Chicken Enchiladas, but without all the work, long cooking time and clean up.
The best part is if you are on Weight Watchers, this is a very low Point dinner, lunch or even snack.
Pair this Instant Pot Chicken Enchilada Soup with some baked corn chips and 0 Point Salsa and you’re all set. This is a super kid friendly meal too. Perfect for this busy time of year.
Let’s get cooking.
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Instant Pot Chicken Enchilada Soup
INGREDIENTS:
Vegetable Cooking Spray
2 Teaspoons of Olive Oil
2 Red Peppers, Chopped Small
1 Onion (Medium), Chopped Small
3 Minced Garlic Cloves
1 Pound of Boneless Skinless Chicken Breasts
32 oz of Fat Free Chicken Broth
14.5 Oz Can of Diced Tomatoes
10 Oz Can of Red Enchilada Sauce
2 Cups of Frozen Sweet Corn
2 Tablespoons of Tomato Paste
1 Tablespoon of Chili Powder
2 Teaspoons of Ground Cumin
1 Teaspoon of Paprika
Dried Green Onion, Optional
DIRECTIONS:
- Spray base of the Instant Pot with cooking spray. Select the saute setting and add oil. Saute red pepper, onion and garlic for 5 minutes. Add chicken, chicken broth, tomatoes, enchilada sauce, corn, tomato paste and seasonings. Stir to combine.
- Lock lid and close vent. Select manual setting and adjust pressure to high and cook for 20 minutes. When done, allow pressure to release naturally for 8 minutes followed by quick release.
- Remove chicken and shred with 2 forks and then return to Instant Pot.
- This makes 6 servings. Each serving is about 1.5 cups. On the WW Plan, each serving is 2 WW Points.
RELATED: Instant Pot Crispy Red Potatoes with Rosemary (Weight Watchers)
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- Vegetable Cooking Spray
- 2 Teaspoons of Olive Oil
- 2 Red Peppers, Chopped Small
- 1 Onion (Medium), Chopped Small
- 3 Minced Garlic Cloves
- 1 Pound of Boneless Skinless Chicken Breasts
- 32 oz of Fat Free Chicken Broth
- 14.5 Oz Can of Diced Tomatoes
- 10 Oz Can of Red Enchilada Sauce
- 2 Cups of Frozen Sweet Corn
- 2 Tablespoons of Tomato Paste
- 1 Tablespoon of Chili Powder
- 2 Teaspoons of Ground Cumin
- 1 Teaspoon of Paprika
- Dried Green Onion, Optional
- Spray base of the Instant Pot with cooking spray. Select the saute setting and add oil. Saute red pepper, onion and garlic for 5 minutes. Add chicken, chicken broth, tomatoes, enchilada sauce, corn, tomato paste and seasonings. Stir to combine.
- Lock lid and close vent. Select manual setting and adjust pressure to high and cook for 20 minutes. When done, allow pressure to release naturally for 8 minutes followed by quick release.
- Remove chicken and shred with 2 forks and then return to Instant Pot.
- This makes 6 servings. Each serving is about 1.5 cups. On the WW Plan, each serving is 2 WW Points.
