Let’s Talk Weeknight Dinners
Hey everyone, we want something fast, delicious, and ideally, packed with goodness, right? Now days everyone is focusing on getting enough protein! Sometimes finding meals that deliver can feel like a challenge. Well, challenge accepted! I went back to my old Facebook ‘blogging’ page – some of you may remember that… this recipe was there… from 2018. It’s proof that a great recipe stands the test of time; it was just as easy and incredibly delicious then, as it is now.
Hubster and I just proved that again (last week) when we bowled through another fresh batch! (haha). Dave gave it high marks, even suggesting I could leave a pot of this soup in the fridge for him next time I head out to visit my family… High praise indeed! (Sound familiar ?)
Second High Protein Southwestern Soup in a Row
Now, if you tried (or read about) my recent Mom’s Super Easy Tex-Mex Chicken Soup you might think, “More chicken and beans?” Yes! But trust me, while the core protein powerhouses (hello, chicken and beans!) are similar, the flavor profile here is completely different and absolutely fantastic. We’re ditching the Taco / Red Chile vibes and diving headfirst into the bright, tangy world of green chiles and salsa verde.
The Magic of Green Chiles (and a Costco Find!)
The star of this soup is undoubtedly the green chile. It brings a unique, slightly fruity, and gently warm heat that’s distinctively Southwestern. I recently hit the jackpot at Costco and found a huge jar of Hatch green chiles that were already charred and de-skinned – talk about a time-saver! These beauties went straight into the pot and gave the soup an incredible depth of flavor.
So, what makes Hatch chiles so special?
True Hatch chiles aren’t a specific variety, but rather chiles grown in a very specific place: the Hatch Valley of New Mexico. Much like fine wine grapes get their unique character from the ‘terroir’, (aka dirt 😆) these chiles are prized for the distinctive flavor imparted by the valley’s unique soil and climate. They offer a wonderful balance – often earthy, slightly sweet, savory, and with a heat level that can vary but is usually pleasantly warm rather than scorching. They have a short harvest season, in late summer (August/September). Southwestern food lovers make them a sought-after seasonal treat. Their unique flavour profile is exactly what makes them shine in dishes like this soup!
What if I can’t find Hatch recommended Ingredients?
Don’t worry if you can’t find prepped Hatch chiles, though! You can easily achieve a similar flavor by grabbing some fresh Anaheim or Poblano peppers (Poblanos will be a bit richer and slightly hotter), charring them under the broiler or over a gas flame until blackened, letting them steam in a covered bowl, and then peeling off the skins. It’s an extra step, but worth it for that authentic roasted chile taste. (Note you can char and prepare your fresh chiles the day before if that helps you on a weeknight meal!)
If you don’t have the time for the extra step for fresh – and you can’t score the hatch chiles you can use the backup – plan C – which are the little can’s of green chiles that you can find in your grocery in the southwestern food isle. I always have cans of these on hand for anything I’m making southwestern…
Flavor Fiesta in a Bowl
This soup is a celebration of green! We build layers of flavor using:
- Green Chile Enchilada Sauce: Forms the flavor base – tangy, savory, and infused with chile goodness.
- That Generous Helping of Green Chiles: About 8 ounces (like my Costco jar find, or your home-roasted ones, or those little cans in the southwestern isle of your grocery) really amps up that signature flavour.
- Jarred Green Salsa (Salsa Verde): Adds another layer of tangy, bright flavour, often with notes of tomatillo, cilantro, and onion.
These three green elements combine beautifully in the Instant Pot, melding with the chicken, beans, and rice (yes, rice is in there too for extra heartiness and carbs!) to create a truly satisfying soup.
Effortless Instant Pot Cooking
Here’s the best part: making it is ridiculously easy. Seriously. You basically toss most of the ingredients into the Instant Pot, lock the lid, and set it.
- Prep: The biggest decision is how you want your chicken. You can chop boneless, skinless chicken breasts before cooking, or toss them in whole and then easily shred the tender meat after cooking. Your choice!
- Cook: Seal the pot and set it to high pressure for 22 minutes.
- Wait (or Workout!): Let the pressure release naturally for at least 10 minutes. The last time I made this, I literally set the Instant Pot, went and did a 30-minute workout, and came back just as it was ready for the final steps. Cooking dinner while getting fit? Yes, please!
The Finishing Touches
Once the pressure is released and you open that steamy pot, there are a couple of crucial final steps:
- Lime Juice: Don’t skip this! A good squeeze of fresh lime juice at the end cuts through the richness and brightens everything up. It’s essential for balancing the flavors. At least a full limes worth of juice into the pot and stir!
- Corn & Cream Cheese: Stir in some corn (frozen works perfectly) for pops of sweetness and texture, and a block of cream cheese. (I use low fat cream cheese) Let the residual heat melt the cream cheese and warm the corn, then stir until it’s incorporated, making the soup wonderfully creamy and luscious. (Let the cream cheese come to room temp for easiest incorporation.)
Feed a Crowd (or Yourself All Week!)
This recipe makes a generous batch – perfect for feeding a hungry family or for having delicious leftovers ready for quick lunches throughout the week. It reheats beautifully.
Serve it up hot, maybe with a dollop of sour cream or Greek yogurt, some crushed tortilla chips, shredded cheese, or fresh cilantro on top.
So, if you’re looking for a high-protein, incredibly flavorful, and ridiculously easy meal that practically cooks itself, give this Instant Pot Green Chile Chicken Enchilada Soup a try. It’s a guaranteed weeknight winner!
Thanks for visiting my Kitchen!
Instant Pot Green Chile Chicken Enchilada Soup!
Equipment
- Instant Pot
Ingredients
Liquids and Spices
- 5.5 C Chicken Broth
- 15 oz Hatch Enchilada Sauce – Can Sub any Green Ench Sauce
- 8 oz Hatch Green Chiles – Can sub green chiles as discussed above
- 12 oz Hatch Green Chile Salsa – Can sub any green salsa
- 1½ Tsp Onion Powder
- 1½ Tsp Garlic Powder
- 2½ Tsp Chili Powder
- 4½ Tsp Cumin
- 1 Tsp Salt
- ½ Tsp Pepper
Protein & Carbs:
- 1½.- 2 Lb Raw Chicken Breast – Chopped or Whole as discussed above
- 30 oz White Beans – 2 Cans – rinsed and drained
- 1 C Rice – I use Brown Rice
After Initial Cook Add:
- 2 C Frozen Corn – Can sub canned rinsed & drained
- 8 oz Cream Cheese – I use Low Fat
- 1 Lime – Juice only !!!
Optional Toppings:
- Cilantro – Chopped – I love the pop of flavor!
- Sour Cream – if you'd like a dollop on your soup
- Corn Chips – Add a lil crunch texture ?
Instructions
- Get out your ingredients and prep them all — get ready to make dinner quickly ! (can cut up your cream cheese so it warms quicker!)
- Load instant pot with liquids and spices. Stir.
- Load instant pot with protein and carbs. Set instant pot to Manual for 22 minutes. Let it naturally release its pressure for an additional 10 minutes then quick release.
- (If you didn't chop your chicken to begin with – pull out your chicken, shred it and put it back in.)
- Add Corn, Cream Cheese and Juice of a Lime. Stir.
- Serve to your loved ones. Add any toppings you like.
