Description
A flavorful, pressure cooker soup made in 45 minutes. Delicious enchilada flavors packed into a bowl.
Ingredients
Units
Scale
- 1 box of Barilla Farfalle Pasta
- 1 tablespoon avocado oil
- 2 tablespoon Cumin
- 1 large white onion, diced
- 4 cloves garlic
- 48 ounces chicken stock
- 1 whole, 3-4 lb chicken
- 1, 15 oz can enchilada sauce
- 1. 14.5 oz can fire-roasted tomatoes
- 4 teaspoons Mexican Oregano
- 1 tablespoon of chili powder
- Sea salt
- 4 oz can diced green chiles
- Juice of 1 lime + lime zest
Instructions
- Begin by making your soup base. Add chicken stock, enchilada sauce, fire-roasted tomatoes, sea salt, diced green chiles, lime juice and zest, and Mexican oregano.
- Add to your stockpot and cook on a rolling boil, letting the soup reduce.
- Next prep your chicken. Remove giblets, and cut off any excess fat. rub the chicken with avocado oil, then season with cumin and chili powder.
- Once the soup has reduced, add in your chicken, and set your pressure cooker to high, for 45 minutes.
- Let the chicken cook to 165 degrees Fahrenheit and quick-release the pressure.
- While the chicken cooks, prep your garnish and leave it in the refrigerator so it’s ready to go when the soup is done.
- Once the chicken has fully cooked, remove it from the pot and debone, and shred the chicken. Make sure you save the bones and freeze them, you can make your own chicken broth later on.
- Add in your Barilla farfalle noodles, and cook on high pressure for 1 minute.
- Quick-release your pressure again, and serve your soup.
- Add garnish your liking and enjoy!
Equipment
Buy Now → Notes
Pasta noodles will soak up the sauce over time and become a delicious pasta! If you want it to stay soupy, you can use half of the box of pasta.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Pressure Cooker
Nutrition
- Serving Size:
- Calories: 415
- Sugar: 8.6 g
- Sodium: 1184.8 mg
- Fat: 9.3 g
- Carbohydrates: 31.4 g
- Fiber: 3.2 g
- Protein: 48.4 g
- Cholesterol: 134.4 mg
