Green Chicken Enchilada Soup | Instant Pot Green Enchilada Soup
Dive into the warm, comforting embrace of Instant Pot Green Chicken Enchilada Soup.
Print
Pin
Servings: 6 servings
Calories: 215kcal
Ingredients
- 1 pound Chicken Breast
- 1 cup Green Enchilada Sauce
- 15 oz Great Northern Beans drained and rinsed
- 4 cups Chicken Broth
- 1 Onion diced
- 3 cloves Garlic minced
- 1 cup Corn Kernels
- 4 oz Diced Green Chiles
- 1 tsp Cumin
- Kosher Salt to taste
- Ground Black Pepper to taste
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition
Calories: 215kcal | Carbohydrates: 28g | Protein: 22g | Fat: 3g | Fiber: 7g | Sugar: 6g