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Peyton's Momma™

Minnesota based Family Lifestyle blog. Mother Daughter duo take on food, travel, and more.

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Ninja Foodi Chicken Enchilada Soup

The weather is definitely feeling more fall-like, cooler temperatures, leaves turning colors, and that autumn breeze.  When the weather changes I like to start adding soups into our meal rotation. Making your own soup allows you the freedom to leave out things your family doesn’t like and also gives you amazing leftovers! Whenever I make a batch of soup we usually have enough to freeze for another meal and for everyone to have lunch the next day. Tonight, we are making Chicken Enchilada Soup in the Ninja Foodi. It’s quick, easy, and takes less than 30 minutes, perfect for those nights you are running kids to practices.

Ninja Foodi Chicken Enchilada SoupOur Ninja Foodi Chicken Enchilada soup is literally a dump recipe. Even Peyton, who is 11, can make this soup. But I do have a few tips – always lets the soup do a natural release. Dropping the temperature too quickly can cause the chicken to turn tough.  Let it sit and do a natural release for 10 – 15 minutes before you flip the valve open. Because this is a dump recipe, open all the cans and measure out anything you need.

To make this yummy Ninja Foodi Chicken Enchilada Soup you will need the following –

1 can (14.5 ounces) Chicken Broth
1 Lg Can (28 ounces) Enchilada Sauce
1 can (14.5 ounces) Diced Tomatoes (or Rotele for more heat)
1 can (4.5 ounces) Diced Green Chilis
2 large boneless, skinless chicken breasts (you can add more if you like)
2 can Black Beans, drained and rinsed well
2 C Corn, frozen

For Toppins –

Shredded Mexican Cheese
Fresh Cilantro
Tortilla Strips
Sour Cream
Avocado


First, set up your Ninja Foodi, you will need the pressure cooker lid for this recipe.

Pour in the chicken broth, enchilada sauce, tomatoes, and green chilis. Give it a quick stir.

Next, add in the chicken breasts.

Place the pressure cooking lid on the Ninja Foodi, make sure the vent is set to seal. Press the pressure cooking button, high, 5 minutes.

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When the cook time is over, let the Ninja Foodi do a natural release for 10 minutes, then open the vent and let the remaining pressure release. Rushing this step can cause your chicken to become tough.

Remove the chicken from the pot and shred.

Add the shredded chicken, frozen corn, and black beans to the Ninja Foodi.

Press the Sautee button and bring the soup to a boil. You will want to stir this occasionally to prevent any burning.

Once the beans and corn and heated through you are ready to enjoy!

Serve with fresh cilantro, shredded Mexican cheese, tortilla strips, sour cream, or avocado.

Ninja Foodi Chicken Enchilada SoupThis freezes well and tastes just as yummy the next day warmed up.

Be sure to check out our other soup recipes.

Print Pin

Ninja Foodi Chicken Enchilada Soup

Quick and easy chicken enchilada in your favorite pressure cooker. Less than 30 minutes start to finish.
Course Main Course
Cuisine American
Keyword Ninja Foodi, Pressure Cooker, soup

Ingredients

  • 1 can Chicken broth 14.5 ounces
  • 1 can Enchilada Sauce 28 ounces, mild or hot
  • 1 can Diced Tomatoes or Rotele 14.5 ounces
  • 1 can Mild Green Chilis
  • 2 large Boneless skinless Chicken Breast or more, just up the cooking time if adding additional chicken
  • 2 can Black Beans, drained and rinsed well 30 ounces total
  • 2 C Corn kernels, frozen

Toppings - Optional

  • Mexican Cheese, shredded or grated
  • Tortilla Strips
  • Avocado
  • Sour Cream
  • Cilantro

Instructions

  • First, set up your Ninja Foodi, you will need the pressure cooker lid for this recipe.
    Pour in the chicken broth, enchilada sauce, tomatoes, and green chilis. Give it a quick stir.
    Next, add in the chicken breasts.
    Place the pressure cooking lid on the Ninja Foodi, make sure the vent is set to seal. Press the pressure cooking button, high, 5 minutes.
    When the cook time is over, let the Ninja Foodi do a natural release for 10 minutes, then open the vent and let the remaining pressure release. Rushing this step can cause your chicken to become tough.
    Remove the chicken from the pot and shred.
    Add the shredded chicken, frozen corn, and black beans to the Ninja Foodi.
    Press the Sautee button and bring the soup to a boil. You will want to stir this occasionally to prevent any burning.
    Once the beans and corn and heated through you are ready to enjoy!
    Serve with fresh cilantro, shredded Mexican cheese, tortilla strips, sour cream, or avocado.
    This freezes well and tastes just as yummy the next day warmed up.

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About Shanna

Shanna started writing shortly after her daughter was born. She's written for various outlets over the years. When she's not writing about her adventures with her daughter, she's out having adventures!

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About Peyton’s Momma

Shanna is a single mom living in the suburbs of the Twin Cities raising her daughter.

Shanna blogs about family, food, travel, middle-school-age children topics, and more. She shares tips and tricks she has discovered to help make her life run smoother.

She is also an avid cook and enjoys sharing recipes and entertaining. Shanna plans educational events and field trips for her daughter and shares her experiences so other families can plan their own adventures.

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And More! Please contact us at Shanna@PeytonsMomma.com to discuss further

 

Copyright © 2021 This blog does contain affiliate links within the articles. This blog does not contain any content which might present a conflict of interest. Peyton’s Momma is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com That means – When you click on my link to purchase I’ll receive a slight commission for sending you to Amazon. But you won’t pay a higher price. It’s just Amazons way of saying thank you for the business!

 

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