Instant Pot Green Chile Chicken Enchilada Soup

Name: Instant Pot Green Chile Chicken Enchilada Soup
Prep time: 10 min
Cook time: 32 min
Total time: 42 min
Yield: 8 serving
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

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
42 mins
Servings
8
Calories
264 kcal
Course
Main Course, Soup

Instant Pot Green Chile Chicken Enchilada Soup

Zara Robertson

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This Instant Pot soup comes together in no time and is packed with shredded chicken, beans, corn, rice, green chiles, and more!

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Ingredients

Servings

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

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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!

Equipments used:

Notes

Recipe adapted from 365 Days of Crockpot

Nutrition Information

Show Details

Calories 264kcal (13%) Carbohydrates 28g (9%) Protein 20g (40%) Fat 8g (12%) Saturated Fat 3g (15%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Trans Fat 0.01g Cholesterol 53mg (18%) Sodium 1124mg (47%) Potassium 579mg (17%) Fiber 5g (20%) Sugar 5g (10%) Vitamin A 801IU (16%) Vitamin C 9mg (10%) Calcium 76mg (8%) Iron 3mg (17%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 264 kcal

% Daily Value*

Calories	264kcal	13%
Carbohydrates	28g	9%
Protein	20g	40%
Fat	8g	12%
Saturated Fat	3g	15%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	2g	10%
Trans Fat	0.01g	1%
Cholesterol	53mg	18%
Sodium	1124mg	47%
Potassium	579mg	12%
Fiber	5g	20%
Sugar	5g	10%
Vitamin A	801IU	16%
Vitamin C	9mg	10%
Calcium	76mg	8%
Iron	3mg	17%