This chicken enchilada stoup is made in a pressure cooker and focuses on dense filling protein for a bariatric friendly version of chicken enchilada soup. Feedback has been split! If you have feedback on how this could be improved, leave a comment!
Pour chicken broth in bottom of the pot. Add chicken breasts. Select the pressure cook setting (or manual setting) for 5 minutes. Open the valve for a quick release after cook time completed.
Remove chicken to a cutting board and cut or slice into bite sizes pieces. Return the chicken to the pot. Add tomatoes, onion, garlic, chipotle pepper, chili powder, cumin and oregano. Press cancel and then select the Soup setting and set the cook time for 5 minutes.
When cook time finishes, allow it to release naturally for 10 minutes. Open the pot and stir in cilantro. Use a slotted spoon to keep liquids separate from solids and a more filling post-op meal. Serve with fresh lime slices (fresh lime juice brings great extra flavor!)
*Optional: can serve with reduced fat 2% cheddar cheese. This is not including in nutrition information.