EXTRA CHEESY CHICKEN ENCHILADA SOUP

Extra Cheesy Chicken Enchilada Soup image

This soup is easy to make and comes together nicely with the help of an Instant Pot®. Top with avocado slices if desired.

Provided by thedailygourmet

Categories Mexican Chicken Soups and Stews

Time 1h

Yield 6

Number Of Ingredients 10

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Ingredients

1 tablespoon olive oil
1 large onion, chopped
2 (6 ounce) skinless, boneless chicken breasts, cut into bite-sized pieces
1 (15.8 ounce) can great northern beans, drained and rinsed
1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
1 cup frozen corn kernels
1 cup chicken broth
1 (10 ounce) can enchilada sauce
1 (8 ounce) package cream cheese, softened
1 cup shredded Monterey Jack cheese

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®), add oil, select Saute function. When oil is hot, add onion and cook until soft and translucent, about 5 minutes. Add chicken; cook and stir until browned, about 5 minutes. Add beans, diced tomatoes and green chiles, corn, and chicken broth.
Beat enchilada sauce and cream cheese in a bowl until smooth. Pour into the Instant Pot® but do not stir. Hit Cancel.
Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, 10 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
Ladle soup into bowls and top with Monterey Jack cheese.

Nutrition Facts : Calories 430.3 calories, Carbohydrate 29.9 g, Cholesterol 88.1 mg, Fat 23.7 g, Fiber 5.7 g, Protein 26.2 g, SaturatedFat 12.7 g, Sodium 741.7 mg, Sugar 2.6 g