Chicken enchilada soup with corn from The Essential Mexican Instant Pot Cookbook: Authentic Flavors and Modern Recipes for Your Electric Pressure Cooker (page 25) by Deborah Schneider

  • green onions
  • chicken thighs
  • whole cloves
  • corn kernels
  • sour cream
  • ground cumin
  • long grain rice
  • garlic
  • tomatoes
  • zucchini
  • white onions
  • chicken broth
  • California chiles
  • dried Mexican oregano
  • EYB Comments

    This recipe appears in the book as a variation of "Chicken enchilada soup." Can substitute store-bought enchilada sauce for the book's "Red chile salsa" specified in this recipe.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    This recipe appears in the book as a variation of "Chicken enchilada soup." Can substitute store-bought enchilada sauce for the book's "Red chile salsa" specified in this recipe.

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