How do I Cook Chicken Enchilada Soup Pressure Cooker Recipe to VitaClay?

June 12, 2020

Pressure Cooker Chicken Enchilada Soup

Recipe courtesy ofAgainst All Grain 
Converted to VitaClay
Link: https://againstallgrain.com/2015/03/02/pressure-cooker-chicken-enchilada-soup/
Due to customers’ requests, we converted popular pressure cooking recipes into VitaClay. Why? Unmatched results.

 

Have some delectable paleo recipes to eat and feel great on a Soup Sunday! This soup has everything I love about chicken; heart-warming and delicious-perfect for a lazy Sunday dinner. This is definitely a great soup version of my Mexican favorite; plus it’s super quick and easy in my VitaClay cooker!

Ingredients:

  • 1 tablespoon extra virgin olive oil
  • 2 cups sliced carrots
  • 2 cups sliced celery
  • 2 cups peeled and diced sweet potatoes*
  • ½ cup diced yellow onions
  • 2 cloves garlic, minced
  • 2 tablespoons taco seasoning
  • 1½ teaspoon sea salt
  • ½ teaspoon black pepper
  • 1 18-ounce jar diced tomatoes
  • 2 cups cubed butternut squash
  • 5 cups chicken stock
  • 2 pounds boneless skinless chicken breast
  • 2 teaspoons lime juice
  • lime wedges, cilantro, and plantain chips for serving

Directions:

  1. In a skillet, add the olive oil, carrot, celery, onion, garlic, taco seasoning, salt and pepper and cook for 5 minutes, stirring frequently. Add the remaining ingredients and stir to combine. 
  2. Transfer to your VitaClay pot and cook on “Soup” or "Slow" setting for 1-1.5 hours.
  3. Transfer the chicken to a plate and use two forks to shred the meat apart. Return the shredded chicken to the pot and stir to combine.
  4. Ladle the soup into bowls and serve with fresh cilantro, lime wedges, and plantain chips.

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