Instant Pot Cheesy Chicken Enchilada Soup

Instant Pot Cheesy Chicken Enchilada Soup

With zesty diced tomatoes, beans, and corn, this cheesy chicken enchilada soup is easy to make in your Instant Pot.

Preparation Time
10 mins
Cooking Time
30 mins
Total Time
40 mins
Calories
427 Calories

Recipe Instructions

Step 1
Drain canned chicken and save 1 cup broth.
Step 2
Stir well and serve. Top with mozzarella, tortilla chips, and green onions.
Step 3
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
Step 4
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.
Instant Pot Cheesy Chicken Enchilada Soup

Ingredients

  • 1 cup shredded mozzarella cheese
  • 1 (15 ounce) can whole kernel corn, drained
  • 1 (10 ounce) can red enchilada sauce
  • 1 (15 ounce) can black beans, drained
  • 1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
  • 1 (8 ounce) package cream cheese, cut into pieces
  • 1 tablespoon chopped green onions, or to taste
  • 1 (28 ounce) can cooked chicken in broth
  • 0.5 cup chopped onion
  • 0.75 cup crushed tortilla chips

Categories

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