Extra Cheesy Chicken Enchilada Soup
Recipe information
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Cooking:
15 min.
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Servings per container:
6
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Source:

Ingredients for - Extra Cheesy Chicken Enchilada Soup

1. Olive oil - 1 tablespoon
2. Onion, chopped - 1 large
3. Skinless, boneless chicken breasts, cut into bite-sized pieces - 2 (6 ounce)
4. Great Northern beans, drained and rinsed - 1 (15.8 ounce) can
5. Diced tomatoes and green chiles (such as RO*TEL®) - 1 (10 ounce) can
6. Frozen corn kernels - 1 cup
7. Chicken broth - 1 cup
8. Enchilada sauce - 1 (10 ounce) can
9. Cream cheese, softened - 1 (8 ounce) package
10. Shredded Monterey Jack cheese - 1 cup

How to cook deliciously - Extra Cheesy Chicken Enchilada Soup

1. Stage

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.

2. Stage

Beat enchilada sauce and cream cheese in a bowl until smooth. Pour into the Instant Pot® but do not stir. Hit Cancel.

3. Stage

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.

4. Stage

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.

5. Stage

Ladle soup into bowls and top with Monterey Jack cheese.