We’re counting down the days to the 45th annual Central Arkansas Soup Sunday presented by Love, Tito’s—this year scheduled for March 1 and held at the Jack Stephens Event Center in Little Rock. Among dozens of offerings area chefs will be this Chicken Enchilada Soup by Tanushree Dey Kumar, owner of catering, charcuterie, and meal-service business Boards by T. Here, Tanushree gives us a taste of what’s to come on Soup Sunday by sharing her pressure cooker-prepared recipe. Find out more about Central Arkansas Soup Sunday here.
Chicken Enchilada Soup
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1 tablespoon extra virgin olive oil
2 cups sliced carrots
2 cups sliced celery
½ cup diced yellow onions
2 cloves garlic, minced
2 tablespoons taco seasoning
1½ teaspoon sea salt
½ teaspoon black pepper
2 cups peeled and diced sweet potatoes
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
Prepare
Set pressure cooker to Sauté Mode on medium heat. Add olive oil, carrot, celery, onion, garlic, taco seasoning, salt, and pepper and cook, stirring frequently, for 5 minutes. Add the remaining ingredients and stir to combine.
Cancel Sauté Mode, then cover and secure the lid. Select Soup Mode and set the time to 5 minutes. When the timer goes off, manually release the pressure. (There will be a lot of steam—be careful!)
Transfer chicken to a plate and use forks to shred the meat. Return shredded chicken to the pot and stir to combine.
Ladle soup into bowls and serve with fresh cilantro, lime wedges, and plantain chips.
Central Arkansas Soup Sunday presented by Love, Tito’s is March 1, 2026, at the Jack Stephens Event Center in Little Rock. The event benefits Arkansas Advocates for Children and Families. Get your tickets here.
