Instant Pot Green Chile Chicken Enchilada Soup
This Instant Pot soup comes together in no time and is packed with shredded chicken, beans, corn, rice, green chiles, and more!
Servings: 8
Calories: 264kcal
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
- 1/2 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: 264kcal | Carbohydrates: 28g | Protein: 20g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 53mg | Sodium: 1124mg | Potassium: 579mg | Fiber: 5g | Sugar: 5g | Vitamin A: 801IU | Vitamin C: 9mg | Calcium: 76mg | Iron: 3mg
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