ZERO FREESTYLE SMART POINTS!
Guest post and recipe by Stephanie Manley.
Instant Pot Chicken Enchilada soup is easy to make, and you can do so in about 40 minutes. Using an Instant Pot helps you keep the mess down in your kitchen, and it helps you create soups and meals that taste like they have been simmering all day long.
Just 4 WW SP 0 WW FreeStyle SP per serving!
Instant Pot Chicken Enchilada soup is packed full of lots of vegetables, and lean chicken breast making this recipe Weight Watchers friendly. This recipe is just 0 WW FreeStyle Smart Points for a 1 cup serving of soup. With so few points you can top this soup with some low-fat sour cream, or even some low-fat shredded cheese. I don’t know about you, but when I am counting my points, I am always looking for a bowl of something filling, and that gives me enough room so I can spend a few more points on dinner.
A little bit about the ingredients.
This soup has straightforward ingredients. I do recommend one special ingredient for this recipe. If you can find chipotle powder in the grocery store, it adds something extra special to the soup. Chipotle peppers are smoked jalapeño peppers. They aren’t hot, but they are smokey, and they add a bit of spice. If you can’t find that, I recommend a product from Tobasco; it is their Chipotle flavored sauce, I love to put a few shakes of that on my soups, or heck, even eggs. I also like to use a low-sodium chicken stock. You can always adjust seasonings before serving.
For soup toppings, you can top the soup with sliced green onions, cilantro, low-fat shredded cheese, low-fat sour cream, and perhaps a few corn chips.
This soup is gluten-free, but you will probably want to double check the packaging on your beans and chicken stock to make sure there isn’t any gluten in the brand you get.
Here is what you need:
1 tablespoon olive oil
1 cup sliced white onions
1/2 teaspoon salt
2 teaspoons minced garlic
2 teaspoons ground cumin
2 teaspoons chili powder
1/2 teaspoon chipotle powder
1 (15 ounce) can black beans, drained and rinsed
1 (10 ounce) can Rotel tomatoes
1 (14.5 ounce) can diced tomatoes
1 (12 ounce) package frozen corn
32 ounces chicken stock
1-1/2 pounds (or 24 ounces) boneless skinless chicken breast
Optional Soup toppings (points not included):
low-fat sour cream
low-fat shredded cheese
sliced green onions
cilantro
Here is what you do:
- Set your Instant Pot to sauté, and add oil.
- When the oil is heated add the sliced onions, salt, garlic, cumin, chili powder, and chipotle powder.
- Stir and cook the onions until they become translucent.
- Add black beans, Rotel tomatoes, diced tomatoes, frozen corn, chicken stock, and chicken breast.
- Hit cancel. Then manually adjust the Instant Pot for 20 minutes at high pressure. When the soup is done, you can perform a quick release.
- Remove the chicken, shred the chicken and add it back to the pot.
- Serve soup, and add toppings if desired.
Makes 12 servings.
One serving is one cup.
One serving is 0 WW FreeStyle Smart Points.
Meet contributing writer, Stephanie Manley.
Stephanie Manley is the creator of this recipe and author of this guest post. She has been recreating your favorite restaurant recipes at http://www.CopyKat.com since 1995. Love hearty soups? Be sure to check out her Wendy’s Chili, which is low in WW Smart Points too!
Instant Pot WW Friendly Chicken Enchilada Soup
Ingredients
- 1 tablespoon olive oil
- 1 cup sliced white onions
- 1/2 teaspoon salt
- 2 teaspoons minced garlic
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1/2 teaspoon chipotle powder
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (10 ounce) can Rotel tomatoes
- 1 (14.5 ounce) can diced tomatoes
- 2 cups (12 ounce) package frozen corn
- 32 ounces chicken stock
- 1-1/2 pounds (or 24 ounces) boneless, skinless chicken breast
Instructions
- Set your Instant Pot to sauté, and add oil.
- When the oil is heated add the sliced onions, salt, garlic, cumin, chili powder, and chipotle powder.
- Stir and cook the onions until they become translucent.
- Add black beans, Rotel tomatoes, diced tomatoes, frozen corn, chicken stock, and chicken breast.
- Hit cancel. Then manually adjust the Instant Pot for 20 minutes at high pressure. When the soup is done, you can perform a quick release.
- Remove the chicken, shred the chicken and add it back to the pot.
- Serve soup, and add toppings if desired.
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