GREEN CHICKEN

ENCHILADA SOUP

INSTANT POT SOUP RECIPE

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WHY YOU'LL LOVE IT

Dive into the warm, comforting embrace of Instant Pot Green Chicken Enchilada Soup. This easy-to-make recipe packs all the flavors of your favorite green enchiladas into a hearty, nourishing soup, perfect for any day of the week.

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INGREDIENTS

Chicken Breast Green Enchilada Sauce White Beans Chicken Broth Onion Garlic Corn Diced Green Chiles Salt and Pepper Optional Toppings

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Prep the Ingredients

Start by dicing the onion and mincing the garlic. Drain and rinse the white beans, and gather the rest of your ingredients.

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Combine in the Instant Pot

Place the chicken breasts at the bottom of the Instant Pot. Add the green enchilada sauce, chicken broth, diced onion, minced garlic, white beans, frozen corn, diced green chiles, and cumin. Stir to combine. Season with salt and pepper to your preference.

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Cook

Secure the lid of the Instant Pot and set the valve to 'Sealing'. Select the 'Manual' setting and set the time for 10 minutes. Once the cooking time has finished, allow a natural release for 10 minutes before carefully switching the valve to 'Venting' for a quick release of any remaining pressure.

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Shred the Chicken

Remove the chicken breasts from the soup and shred them using two forks. Return the shredded chicken to the Instant Pot and stir well to combine.

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Serve

Ladle the soup into bowls and garnish with your choice of toppings such as sliced avocado, sour cream, shredded cheese, fresh cilantro, and a squeeze of lime.

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