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Instant Pot Green Chile Chicken Enchilada Soup


  • Prep Time: 10 minutes
  • Cook Time: 22 minutes (plus time to come to pressure and time to release pressure)
  • Total Time: 32 minutes
  • Yield: 8 servings 1x

Description

Thick and creamy soup with all the flavors from salsa verde chicken enchiladas. Chicken and rice cook quickly in your pressure cooker along with enchilada sauce, green chilies, white beans and flavorful spices. Cream cheese and sweet corn are stirred in at the end along with fresh lime juice for a splash of flavor.


Scale

Ingredients

  • 2 chicken breast halves (frozen or fresh)
  • 4 cups water
  • 2 tsp Better Than Bouillon Chicken Base
  • 1 (10 oz) can green chile enchilada sauce
  • 1 (4 oz) can green chiles
  • 1 cup thick n chunky salsa verde, (I used mild)
  • 1 Tbsp cumin
  • 1 1/2 tsp chili powder
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 cup long grain brown rice, uncooked
  • 1 (15 oz) can seasoned white beans, drained
  • 1 1/2 cups frozen sweet white corn
  • 4 oz cream cheese
  • 2 Tbsp lime juice
  • Salt and pepper
  • Optional toppings for serving: tortilla chips, grated cheese, sour cream, jalapenos, cilantro

Instructions

  1. Add chicken, water, bouillon, enchilada sauce, green chiles, salsa, cumin, chili powder, onion powder, garlic powder, rice and beans to the Instant Pot. Give a little stir.
  2. Cover the pot and secure the lid. Make sure valve is set to “sealing.” Set the manual timer to 22 minutes on high pressure. When the timer beeps let the pressure release naturally for at least 10 minutes (if you have the time a full natural pressure release is best).
  3. Remove the lid. Place the chicken on a cutting board and shred. Add it back into the pot. Stir in the corn and cream cheese, until the cream cheese is melted. Stir in the lime juice. Salt and pepper to taste.
  4. Ladle into bowls and serve with desired toppings.

Notes

I started with chicken breasts that were frozen. If you are using fresh chicken, great! No changes to the cooking time are necessary. It will just come to pressure quicker. I used 2 chicken breast halves which was plenty of chicken. This soup is heavy on the chicken. So if you want less meat you could definitely use 1 1/2 chicken breast halves instead.

I added in uncooked long grainĀ brown rice. Some of you will be asking can I use white rice? And the answer is yes. You’ll just cook it for less time. I cooked mine for 22 minutes on high pressure. If you want to use white rice I would only cook for 10 minutes on high pressure. I haven’t made it myself with white rice but if I were to guess this is what I would do.

Maybe some of you are asking if you could use dried white beans instead of canned. I am thinking that you could. But you’d definitely want to use soaked beans and you’d have to add in extra broth or water. One thing with dried beans is that they do not get soft if they are cooked with anything acidic, like tomatoes. So I’m thinking you’d have to leave out the enchilada sauce and the green chiles until the beans were soft and then stir them in. Let me know if you try it and how it turns out!

If you have trouble with dairy you can definitely leave out the cream cheese. It will just be more brothy and less creamy but it will still taste great. All in all, this is a really adaptable and forgivable recipe!

  • Category: Soup
  • Method: Instant Pot