Easy to prepare and perfect for a weekday main dinner is this chicken julienne. To make a complete main dish, serve it with cooked rice or over egg noodles.
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Additional Time: | 10 mins |
| Total Time: | 50 mins |
| Servings: | 8 |
Ingredients
- 1 (28 ounce) can cooked chicken in broth
- 1 (15 ounce) can black beans, drained
- 1 (15 ounce) can whole kernel corn, drained
- 1 (10 ounce) can red enchilada sauce
- 1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
- 1 (8 ounce) package cream cheese, cut into pieces
- ½ cup chopped onion
- 1 cup shredded mozzarella cheese
- ¾ cup crushed tortilla chips
- 1 tablespoon chopped green onions, or to taste
Instructions
- Drain canned chicken and save 1 cup broth.
- Combine chicken and broth with black beans, corn, enchilada sauce, diced tomatoes and green chiles, cream cheese, and onion in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select Soup function according to manufacturer’s instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer’s instructions, 10 to 40 minutes.
- Stir well and serve. Top with mozzarella, tortilla chips, and green onions.
Nutrition Facts
| Calories | 427 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 101 mg |
| Dietary Fiber | 6 g |
| Protein | 33 g |
| Saturated Fat | 10 g |
| Sodium | 1271 mg |
| Sugars | 3 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
Yum great on a cold snowy day!!!!
really good and simple to make. Still have left over if anyone wants some? Really, this is great.
This was delicious! I wouldn’t mind adding some chili powder, garlic powder, and maybe some cumin personally, but the recipe was great as is. Though to be honest I misread the canned chicken as chicken broth and only shopped for broth (so mine was just broth, no chicken). It turned out great still, just less protein.