Chicken Enchilada Soup (White, Creamy, Instant Pot)
Creamy white chicken enchilada soup made in the Instant Pot with shredded chicken, corn, green chilies, and melted cheese.
Servings: 6 Servings
Calories: 403kcal
Equipment
Ingredients
- 1 pound chicken breast boneless and skinless
- 2 tablespoons unsalted butter
- 2 garlic cloves minced
- ¼ teaspoon pepper
- ¼ teaspoon salt
- 1 green bell pepper diced
- 1 onion diced
- 1 cup chicken broth
- 10 ounces frozen supersweet corn
- 4.5 ounces canned green chilies
- 4 ounces cream cheese softened
- 1 cup milk
- 2 cups Monterey Jack Cheese shredded
Instructions
- Set the Instant Pot to Saute and add the butter, garlic, green pepper, and diced onion.
- Saute until fragrant and the onion is translucent.
- Deglaze the bottom of the liner if necessary and add the chicken.
- Sprinkle the salt and pepper onto the chicken.
- Add in the canned green chilies and the chicken broth.
- Close the lid and pressure cook on High Pressure/Manual Cook for 12 minutes.
- Allow a 10-minute natural release before removing the lid.
- Using two forks or a hand mixer, shred the chicken.
- Stir in the frozen supersweet corn.
- Set the Instant Pot to saute and stir in the softened cream cheese and the milk.
Sprinkle in the shredded Monterey Jack cheese saving some for garnish. Press cancel and stir to allow the cheese to melt. - Serve with extra cheese, sliced lime, cilantro, and tortilla chips.
Notes
Allow a 10 minute natural release to prevent tough rubbery chicken.
Nutrition
Serving: 1serving | Calories: 403kcal | Carbohydrates: 15g | Protein: 30g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 117mg | Sodium: 800mg | Potassium: 533mg | Fiber: 2g | Sugar: 7g | Vitamin A: 845IU | Vitamin C: 22mg | Calcium: 366mg | Iron: 1mg
