Name: Instant Pot Cheesy Chicken Enchilada Soup
Prep time: 10 min
Cook time: 10 min
Yield: 8
Ingredients: Cooked chicken in broth - 1 (28 ounce) can; Black beans, drained - 1 (15 ounce) can; Whole kernel corn, drained - 1 (15 ounce) can; Red enchilada sauce - 1 (10 ounce) can; Diced tomatoes and green chiles (such as RO*TEL®) - 1 (10 ounce) can; Cream cheese, cut into pieces - 1 (8 ounce) package; Chopped onion - ½ cup; Shredded mozzarella cheese - 1 cup; Crushed tortilla chips - ¾ cup; Chopped green onions, or to taste - 1 tablespoon

Instant Pot Cheesy Chicken Enchilada Soup

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Instant Pot Cheesy Chicken Enchilada Soup

1. Cooked chicken in broth - 1 (28 ounce) can

2. Black beans, drained - 1 (15 ounce) can

3. Whole kernel corn, drained - 1 (15 ounce) can

4. Red enchilada sauce - 1 (10 ounce) can

5. Diced tomatoes and green chiles (such as RO*TEL®) - 1 (10 ounce) can

6. Cream cheese, cut into pieces - 1 (8 ounce) package

7. Chopped onion - ½ cup

8. Shredded mozzarella cheese - 1 cup

9. Crushed tortilla chips - ¾ cup

10. Chopped green onions, or to taste - 1 tablespoon

How to cook deliciously - Instant Pot Cheesy Chicken Enchilada Soup

1. Stage

Drain canned chicken and save 1 cup broth.

2. Stage

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.

3. Stage

Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

4. Stage

Stir well and serve. Top with mozzarella, tortilla chips, and green onions.