Extra Cheesy Chicken Enchilada Soup

Name: Extra Cheesy Chicken Enchilada Soup
Prep time: 15 min
Cook time: 30 min
Total time: 60 min
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

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

Submitted by thedailygourmet

Updated on January 26, 2022

Prep Time:

15 mins

Cook Time:

30 mins

Additional Time:

15 mins

Total Time:

1 hr

Servings:

6

Yield:

6 servings

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Ingredients

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Original recipe (1X) yields 6 servings

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

Directions

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 (per serving)

430	Calories
24g	Fat
30g	Carbs
26g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 430
% Daily Value *
Total Fat 24g	30%
Saturated Fat 13g	64%
Cholesterol 88mg	29%
Sodium 742mg	32%
Total Carbohydrate 30g	11%
Dietary Fiber 6g	20%
Total Sugars 3g
Protein 26g	52%
Vitamin C 11mg	12%
Calcium 242mg	19%
Iron 3mg	16%
Potassium 666mg	14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Extra Cheesy Chicken Enchilada Soup

Ingredients

Directions

Nutrition Facts (per serving)

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