Instant Pot Chicken Enchilada Soup

• servings: 6 servings
• active time: 30 minutes
• total time: 50 minutes

Ingredients

1 lb boneless skinless chicken breast

1 white onion (diced)

1 red bell pepper (de-seeded, stem removed, and diced)

1 15 ounce jar red enchilada sauce

1 15 ounce can pinto beans, drained and rinsed

1 15 ounce can Northern beans, drained and rinsed

1 15 ounce can cannellini beans, drained and rinsed

1 15 ounce can chicken broth

1 4 ounce can green chiles

1 tablespoon chili powder

1 teaspoon cumin

salt and pepper (to taste)

4 ounces cream cheese

1 cup shredded cheddar cheese

Hayley also adds frozen corn

Toppings: shredded cheese (avocado, green onion, cilantro, sour cream, plain yogurt, tortilla chips), fresh tomatoes, lime

Directions

Place chicken, onion, bell pepper, enchilada sauce, pinto beans, Northern beans, cannellini beans, green chiles, chicken broth, chili powder, cumin, salt, and pepper to Instant Pot.

Seal lid. Cook on high for 10 minutes.

Let pressure naturally release for 10 minutes. (Hayley had vented it as well and it worked just fine)

Remove chicken breasts from Instant Pot and shred the meat. Return shredded chicken to the Instant Pot.

Place cream cheese in a small bowl and add 1-2 ladles of soup to it. Whisk together until cream cheese is melted into the soup.

Add mixture and shredded cheese to the rest of the soup and stir well to combine.

Serve topped with your choice of toppings - shredded cheese, avocado, green onion, cilantro, sour cream, plain yogurt, and tortilla chips are all great options.

Enjoy!

Notes

Freezer Meal: I have made this chicken enchilada soup into a freezer meal many times. Simply add all of the ingredients of the soup except for the broth, cream cheese, and cheese, to a large freezer bag. Freeze for up to 3 months. To cook, thaw overnight in the fridge (I also like to set it on the counter for an hour or two to completely thaw) and then cook according to recipe instructions, adding the broth, cream cheese, and cheese as instructed. It is one of my favorite freezer meals.

Use Rotisserie Chicken: This soup would be a great use for leftover chicken or rotisserie chicken. Simply add as the recipe instructs and decrease cook time to 5 minutes, as the chicken does not need to be cooked.

Can be made vegetarian without chicken- only cook for 5 minutes

Nutrition

• Calories: 491 kcal
• Total Fat: 17 g
• Saturated Fat: 8 g
• Unsaturated Fat: 6 g
• Trans Fat: 0.01 g
• Cholesterol: 88 mg
• Sodium: 1954 mg
• Total Carbohydrate: 50 g
• Dietary Fiber: 12 g
• Total Sugars: 12 g
• Protein: 36 g