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    Home » Recipes » Chicken

    Instant Pot Green Chile Chicken Enchilada Soup

    Modified: Jul 18, 2022 · Published: Mar 19, 2018 by Kristin · This post may contain affiliate links. · 2 Comments

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    This Instant Pot dish combines all the flavors of tasty Enchilada Verdes into one simple soup! Chicken, beans, rice, and green chilies and more…. add this Instant Pot Green Chile Chicken Enchilada Soup to your meal plan for a homerun dinner!

    creamy green chile chicken enchilada verde soup made entirely in the instant pot

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    As many of you probably know by now, I am an avid Instant Pot user. I bought one a few months ago and it was love at first sight (or first use). Since then, not a week goes by that I don’t use it at least one time!

    Anytime we go out to for Mexican food, my hubby always orders the enchiladas. It can’t have the red sauce, it must be the green sauce, and that is how he judges the quality of the restaurant. We have one tried and true restaurant up the road from our house that we love and order frequently from. Their Verde sauce is probably the best we have ever had and that is saying a lot since we have tried our fair share of restaurants.

    When I came across a version of this soup, I knew I had to try it! I threw the ingredients into the Instant Pot one evening and it was a huge hit, kids included. I made some Green Chile Cornbread Muffins to go with this and we all scraped our bowls clean. It made enough for my family of 5 to have leftovers again the next night!

    Not only was it incredibly simple to prep, but once cooked, the flavors were great! Shredded chicken, tender beans, corn, rice, Green Chiles, and more! We added a dollop of sour cream, as well as a few jalapenos and thoroughly enjoyed this! Another great addition would be chopped avocado! I didn’t have any on hand otherwise I too would have added some!

    If you have been considering an Instant Pot, I highly recommend ordering one up and trying this recipe! Once you learn the hang of it, it’s a simple kitchen appliance, not scary at all, and can replace your slow cooker and rice cooker! Win win, right?!

    creamy soup with all the same flavors of green chicken enchiladas

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    • Check out these other great Instant Pot recipes:
    • Instant Pot Green Chile Chicken Enchilada Soup

    Check out these other great Instant Pot recipes:

    BEST EVER Instant Pot Lasagna

    Instant Pot Tuna Noodle Casserole

    Chicken Bacon Ranch Instant Pot Pasta

    Instant Pot Stuffed Shells

    Grammy’s Instant Pot White Chicken Chili

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    Instant Pot Green Chile Chicken Enchilada Soup

    Recipe by: Kristin
    This Instant Pot soup comes together in no time and is packed with shredded chicken, beans, corn, rice, green chiles, and more!
    5 from 1 vote
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    Prep Time 10 minutes mins
    Cook Time 32 minutes mins
    Total Time 42 minutes mins
    Course Main Course, Soup
    Servings 8
    Calories 264 kcal

    Equipment

    • Instant Pot
    • Non Stick Instant Pot Liner

    Ingredients
      

    • 1 lb chicken breast (I used frozen, thawed works too)
    • 4 cups chicken broth
    • 10 oz. green chile enchilada sauce
    • 4 oz green chiles, diced
    • 1 cup salsa verde
    • 1 tablespoon cumin
    • 2 teaspoon chili powder
    • 1 teaspoon onion powder
    • 1 teaspoon garlic powder
    • ½ cup long grain rice, uncooked
    • 15 oz great northern beans, drained/rinsed
    • 2 cups sweet corn, frozen
    • 4 oz cream cheese
    • 2 tablespoon lime juice
    • sour cream, avocado, jalapenos

    Instructions
     

    • Add the chicken, broth, enchilada sauce, chilies, salsa, cumin, chili powder, onion powder, garlic powder, rice, and beans to the Instant Pot and stir.
    • Cover and secure the lid, making sure the top valve is to the "sealing" position.
    • Set the timer to manual, high pressure, for 22 minutes. 
    • Once timer is up, allow a natural pressure release for 10 minutes (meaning don't touch it for 10 more minutes).
    • Allow a quick pressure release to remove any remaining pressure.
    • Uncover lid and shred chicken using two forks.
    • Stir in the corn, cream cheese, and lime juice.
    • Once cream cheese has melted into the soup, serve into bowls with sour cream, avocado, and jalapenos on top!

    Notes

    Recipe adapted from 365 Days of Crockpot

    Nutrition

    Calories: 264kcalCarbohydrates: 28gProtein: 20gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 53mgSodium: 1124mgPotassium: 579mgFiber: 5gSugar: 5gVitamin A: 801IUVitamin C: 9mgCalcium: 76mgIron: 3mg
    Tried this recipe?Mention @TheCookinChicks or tag #TheCookinChicks!

     

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    Comments

    1. Jeanie Ahrens says

      June 18, 2020 at 3:00 pm

      I haven’t made it yet but it looks terrific. When you say “green chiles”, what kind? Jalapeño, Serrano?

      Reply
      • Kristin says

        June 19, 2020 at 12:55 pm

        I typically use a can that is labelled green chiles, you’ll find it by the canned peppers, however, if you like a little extra heat….use jalapenos! Either way, this is tasty! Hope you enjoy!

        Reply
    5 from 1 vote (1 rating without comment)

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    Welcome to The Cookin' Chicks…I am so glad you've stopped by! I am Kristin, a busy mom of 3, a wife, and a family chef! There are three things that motivate me each day - Family, Faith, and FOOD! I, along with the occasional help of friends and family, want to share my food creations with you! So, I invite you to join me around my dinner table through the recipes that I will share with you here. I hope you will enjoy the journey as much as I do!

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