1lbchicken breast (I used frozen, thawed works too)
4cupschicken broth
10oz.green chile enchilada sauce
4ozgreen chiles, diced
1cupsalsa verde
1tablespooncumin
2teaspoonchili powder
1teaspoononion powder
1teaspoongarlic powder
1/2cuplong grain rice, uncooked
15ozgreat northern beans, drained/rinsed
2cupssweet corn, frozen
4ozcream cheese
2tablespoonlime 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!