Name: Extra Cheesy Chicken Enchilada Soup
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Olive oil - 1 tablespoon; Onion, chopped - 1 large; Skinless, boneless chicken breasts, cut into bite-sized pieces - 2 (6 ounce); Great Northern beans, drained and rinsed - 1 (15.8 ounce) can; Diced tomatoes and green chiles (such as RO*TEL®) - 1 (10 ounce) can; Frozen corn kernels - 1 cup; Chicken broth - 1 cup; Enchilada sauce - 1 (10 ounce) can; Cream cheese, softened - 1 (8 ounce) package; Shredded Monterey Jack cheese - 1 cup

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.