With the aid of an Instant Pot®, this soup is simple to prepare and turns out well. If desired, add slices of avocado on top.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Additional Time: | 15 mins |
| Total Time: | 1 hr |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 (6 ounce) skinless, boneless chicken breasts, cut into bite-sized pieces
- 1 (15.8 ounce) can great northern beans, drained and rinsed
- 1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
- 1 cup frozen corn kernels
- 1 cup chicken broth
- 1 (10 ounce) can enchilada sauce
- 1 (8 ounce) package cream cheese, softened
- 1 cup shredded Monterey Jack cheese
Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot®), add oil, select Saute function. When oil is hot, add onion and cook until soft and translucent, about 5 minutes. Add chicken; cook and stir until browned, about 5 minutes. Add beans, diced tomatoes and green chiles, corn, and chicken broth.
- Beat enchilada sauce and cream cheese in a bowl until smooth. Pour into the Instant Pot® but do not stir. Hit Cancel.
- Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer’s instructions, 10 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
- Ladle soup into bowls and top with Monterey Jack cheese.
Nutrition Facts
| Calories | 430 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 88 mg |
| Dietary Fiber | 6 g |
| Protein | 26 g |
| Saturated Fat | 13 g |
| Sodium | 742 mg |
| Sugars | 3 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |