Pressure-Cooker White Chile Chicken Enchilada Soup

  Lunch

This thick and creamy soup is one that I created by adapting several recipes into one. Although previously a slow-cooker soup, the Instant Pot brings it to the table much sooner. It’s an easy dinner when you want a delicious chicken soup with lots of flavor.

Pressure-Cooker White Chile Chicken Enchilada Soup

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TOTAL TIME: Prep: 20 min. Cook: 10 min.
YIELD: 2-1/2 quarts.

Ingredients

  • 1 carton (32 ounces) reduced-sodium chicken broth
  • 1 can (15-1/2 ounces) great northern beans, rinsed and drained
  • 2 boneless skinless chicken breast halves (6 ounces each)
  • 1 can (10 ounces) green enchilada sauce
  • 1 cup chunky salsa
  • 1 can (4 ounces) chopped green chiles
  • 2-1/2 teaspoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon garlic powder
  • 1-1/2 cups frozen corn, thawed
  • 1/2 cup sour cream
  • 2 tablespoons lemon or lime juice
  • 1/4 teaspoon pepper
  • Optional toppings: corn chips, avocado slices and shredded pepper jack cheese

Instructions

  • 1. Place the first nine ingredients in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure cook on high for 6 minutes. Quick-release pressure. Press cancel.
  • 2. Remove chicken; shred with two forks. Return to pressure cooker. Stir in corn, sour cream, lemon juice and pepper. Serve with toppings as desired.
  • 3.
    Freeze option:
    Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.

Nutrition Facts

1-1/4 cups: 183 calories, 6g fat (2g saturated fat), 27mg cholesterol, 752mg sodium, 20g carbohydrate (3g sugars, 4g fiber), 14g protein.

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