This quick and easy recipe uses the Instant Pot to create a flavorful Green Chile Chicken Enchilada Soup, packed with protein from chicken and beans. It features a distinct salsa verde profile using green enchilada sauce, a generous amount of green chiles (like Hatch), and green salsa, with rice added for bulk.
15ozHatch Enchilada Sauce- Can Sub any Green Ench Sauce
8ozHatch Green Chiles- Can sub green chiles as discussed above
12ozHatch Green Chile Salsa- Can sub any green salsa
1½TspOnion Powder
1½TspGarlic Powder
2½TspChili Powder
4½TspCumin
1TspSalt
½TspPepper
Protein & Carbs:
1½.- 2LbRaw Chicken Breast- Chopped or Whole as discussed above
30ozWhite Beans- 2 Cans - rinsed and drained
1CRice- I use Brown Rice
After Initial Cook Add:
2CFrozen Corn- Can sub canned rinsed & drained
8ozCream Cheese- I use Low Fat
1Lime- 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 ?
Prevent your screen from going dark
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.
Notes
Calories calculated with 2 Lbs of chicken and excluding any toppings.