Instant Pot Cheesy Chicken Enchilada Soup
Description
With zesty diced tomatoes, beans, and corn, this cheesy chicken enchilada soup is easy to make in your Instant Pot.
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
•
1/2 cup chopped onion
•
1 cup shredded mozzarella cheese
•
3/4 cup crushed tortilla chips
•
1 tablespoon chopped green onions, or to taste
Directions
1
Drain canned chicken and save 1 cup broth.
2
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.
3
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
4
Stir well and serve. Top with mozzarella, tortilla chips, and green onions.