Extra Cheesy Chicken Enchilada Soup

Cream cheese and Monterey Jack add extra cheesy flavor to this easy chicken enchilada soup that's made in Instant Pot®.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 430 Calories

Ingredients

• 1 (8 ounce) package cream cheese, softened
• 1 cup shredded Monterey Jack cheese
• 1 tablespoon olive oil
• 1 large onion, chopped
• 1 cup chicken broth
• 1 (10 ounce) can enchilada sauce
• 1 cup frozen corn kernels
• 1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
• 1 (15.8 ounce) can great northern beans, drained and rinsed
• 2 (6 ounce) skinless, boneless chicken breasts, cut into bite-sized pieces

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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

Step 5

Ladle soup into bowls and top with Monterey Jack cheese.