While I’m not into hiding my kids veggies in their food, I’m 100% into pretending I don’t understand or hear the question, “So what exactly is in this” until after they’ve tried their food and decided they like it, which is how this soup experience went down. Butternut squash, onions, chilies, red bell peppers, garlic, and potatoes get blended into the base until it’s so perfectly silky and rich (with absolutely no cream!). All my kids see are white beans and juicy chunks of chicken. Top it with cheese and chips and they’ll eat three bowls of it! Honestly, it’s heaven in a bowl from both a mom perspective and a nutritionist perspective!
- 4 cups low sodium chicken broth
- 3 medium size boneless, skinless chicken breasts
- 1 (3.5 ounce) can chopped green chilies
- 1 yellow onion, coarsely chopped
- 3 large russet potatoes, peeled and quartered
- 1 red bell pepper, cored, seeded and coarsely chopped
- 8 cups peeled, cubed butternut squash (about 24 ounces)
- 3 cloves garlic
- 2 teaspoons cumin
- 1 (8 ounce) can tomato sauce
- 2 tablespoons taco seasoning
- 2 (15 ounce) cans white beans, rinsed and drained
- Additional toppings: pico de gallo, sour cream, shredded cheese, fresh or canned corn, diced avocado, Cholula hot sauce, whole grain tortilla chips, etc.
- Add chicken broth, chicken, green chilies, onion, potatoes, pepper, squash, garlic, salt, cumin, tomato sauce and 2 tablespoons of taco seasoning to the pressure cooker pot and gently stir.
- Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 20 minutes.
- When cooking is complete, use a natural release. 10 minute natural release can also be used and then release any remaining pressure.
- Remove chicken and place on a cutting board, cover with foil. Using an immersion blender, blend soup until very smooth. This can also be done in batches with a blender. Be careful not to overfill the blender! Place a towel over the lid and gently pulse before turning the speed up to blend. Chop or shred chicken and return it to the pot of soup. Add cannellini beans and stir.
- To serve, ladle soup into a bowl, immediately sprinkle with cheese and top with desired toppings.
Recipe adapted from www.tidbits-cami.com/creamy-enchilada-soup-pressure-cooker-recipe/