White Beans Enchilada Soup

Serves 1
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Directions

  1. 1Turn on the saute mode of the Instant Pot.
  2. 2Heat 2 Tsp of Oil.
  3. 3Add 1 finely chopped Onion.
  4. 4Add 3 minced Garlic cloves, saute and cook for 2-3 minutes, or until onion becomes soft.
  5. 5Add 1 Cup of diced Yellow and Green Bell Pepper, saute and cook for a minute or two.
  6. 6Add 2 Tbsp Flour and mix well.
  7. 7Add 1 Tsp of Red Chili Flakes, 1/2 Tsp of Black Pepper Powder, 1 Tsp of Red Chili Powder, 1 Tsp of Cumin Powder, Salt to taste and mix well.
  8. 8Add 1 Cup of Milk and stir well.
  9. 9Add 1 Can of Green chile.
  10. 10Add 1 Cup of White Navy Beans.
  11. 11Add 1 Cup of Sweetcorn.
  12. 12Add 2 Cups of Vegetable Broth, mix well and deglaze the pot.
  13. 13Close the lid of the instant pot and place the vent on the sealing position.
  14. 14Pressure Cook on Manual Mode(Hi) for 4 minutes.
  15. 15Quick release the pressure and open the lid.
  16. 16Add 1/4 Cup of Sour Cream or Cheese Cream, mix everything well.
  17. 17Add 2 Tbsp of finely chopped Cilantro/Coriander leaves, mix well and Enchilada Soup is ready to serve.
  18. 18Drizzle some olive oil and sprinkle some chili flakes and Parsley.

Ingredients

  • 2 Tsp Oil
  • 1 Onion
  • 3 Garlic cloves
  • 1 Cup Yellow and Green Bell Pepper
  • 2 Tbsp Flour
  • 1 Tsp Red Chili Flakes
  • 0.5 Tsp Black Pepper Powder
  • 1 Tsp Red Chili Powder
  • 1 Tsp Cumin Powder
  • to taste Salt
  • 1 Cup Milk
  • 1 Can Green chile
  • 1 Cup White Navy Beans
  • 1 Cup Sweetcorn
  • 2 Cups Vegetable Broth
  • 0.25 Cup Sour Cream or Cheese Cream
  • 2 Tbsp Cilantro or Coriander leaves

Equipment

Instant PotSpatulaLadle

Tips

  • Substitute almond or plant based milk, if making vegab/dairy-free
  • you can use canned beans
  • you can use frozen corns