Chicken Enchilada Soup

**THIS CAN BE MADE IN THE INSTANT POT OR A SLOW COOKER.**

  • 3-4 cups cubed or shredded cooked chicken
  • 1/2 onion, chopped
  • 1-2 teaspoon minced garlic
  • 1 (33 ounce) box chicken stock
  • 1 cup masa harina corn tortilla mix
  • 3 cup water
  • 1 cup mild red enchilada sauce
  • 1 (8 ounce container) cream cheese
  • 2 cups cheddar cheese blend, shredded
  • 1 teaspoon salt
  • 1 tablespoon taco seasoning
  • Tomatoes, tortilla chips to garnish


SLOW COOKER METHOD:

  1. Saute the onion and garlic in olive oil in a skillet.
  2. Add the onion and all of the ingredients to a slow cooker, stir to mix ingredients together and cook on LOW for 4-5 hours.
  3. Garnish with chopped tomatoes and tortilla chips.

INSTANT POT METHOD:

  1. Saute the onion and garlic in olive oil on SAUTE mode.
  2. Add all of the ingredients and stir to combine.
  3. Change the setting to PRESSURE COOK and set time for 3 MINUTES.
  4. Allow the Instant Pot to naturally release the pressure.
  5. Garnish with chopped tomatoes and tortilla chips.