INSTANT POT® CHEESY CHICKEN ENCHILADA SOUP

Instant Pot® Cheesy Chicken Enchilada Soup image

A delicious, easy to make, cheesy enchilada soup. Use spicy, medium, or mild enchilada sauce and diced tomatoes with green onions to adjust the heat to your preference.

Provided by Gary Michael Hess

Categories Mexican Chicken Soups and Stews

Time 50m

Yield 8

Number Of Ingredients 10

Ingredients

1 (28 ounce) can cooked chicken in broth
1 (15 ounce) can black beans, drained
1 (15 ounce) can whole kernel corn, drained
1 (10 ounce) can red enchilada sauce
1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
1 (8 ounce) package cream cheese, cut into pieces
½ cup chopped onion
1 cup shredded mozzarella cheese
¾ cup crushed tortilla chips
1 tablespoon chopped green onions, or to taste

Steps:

Drain canned chicken and save 1 cup broth.
Combine chicken and broth with black beans, corn, enchilada sauce, diced tomatoes and green chiles, cream cheese, and onion in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select Soup function according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
Stir well and serve. Top with mozzarella, tortilla chips, and green onions.

Nutrition Facts : Calories 427.1 calories, Carbohydrate 26 g, Cholesterol 101.4 mg, Fat 21.8 g, Fiber 5.7 g, Protein 32.8 g, SaturatedFat 10.1 g, Sodium 1271.3 mg, Sugar 2.5 g