Green Enchilada Chicken Soup (Instant Pot)
This Instant Pot green enchilada chicken soup is bursting with Mexican flavors! It is packed with tender, juicy shredded chicken, cheese, corn, and beans!
Servings 6 to 7 people
Calories 496kcal
Equipment
- Instant Pot DUO60 6 Qt 7-in-1
Ingredients
- 1.5 tablespoons olive oil
- 1 cup diced white onion, 140 grams
- 1 tablespoon minced garlic, 12 grams
- 1 small jalapeno, seeded and diced, 20 grams
- 2 teaspoons ground cumin
- 1/2 teaspoon Mexican oregano
- Kosher salt, to taste, I added 1/2 teaspoon
- 1/2 teaspoon freshly cracked black pepper
- 2 cups chicken stock, 500 ml
- 2-(10) oz can of green enchilada sauce
- 1.5 lbs skinless, boneless, chicken breasts or thighs
- 1 cup heavy cream or half and half, 250 ml
- 8 oz shredded Monterey jack cheese, 225 grams
- 1 cup frozen sweet corn, thawed and drained
- 1-(15) oz can of cannellini beans, rinsed and drained
- 2 tablespoons chopped cilantro
- 1 tablespoon lime juice
Garnishes
- Crispy tortilla strips
- Sour cream
- Sliced radishes
- Sliced jalapenos
Instructions
- Press the 'SAUTE' button, and set it to 'NORMAL'. Once it displays 'HOT', add olive oil to the inner steel insert and let it heat up.
- Add diced onions and saute until the onions turn translucent.
- Next, add minced garlic, and 1 jalapeno, seeded and diced. Saute until garlic is fragrant.
- Make sure you scrape off all the browned bits stuck at the bottom of the pot, to avoid getting a 'BURN' error.
- Add ground cumin, Mexican oregano, kosher salt, and freshly cracked pepper, mix well, and saute for another 30 seconds)
- Pour in the chicken stock and green enchilada sauce. Give everything a good mix.
- Place the chicken breasts in the broth.
- Press 'CANCEL' and close the lid of the Instant Pot with the valve on the sealing position.
- Press the 'MANUAL'or 'PRESSURE COOK' button and pressure cook on high for 10 minutes, about 15 minutes for thicker pieces.
- It will take some time for the pressure to build up after which the timer will start.
- Once the cooking cycle is complete, let it depressurize for at least 10 minutes, then do a quick release of leftover pressure following the manufacturer's instructions. Once the float valve (silver pin) drops, open the lid.
- Remove the chicken using tongs and shred using two forks.
- Warm the heavy cream in a saucepan or in the microwave for about 30 seconds.
- Press the 'SAUTE' button and set it to 'LOW'.
- Add the cream or half and half, mix well and simmer for a minute.
- Add shredded cheese in batches, stir continuously until it has melted, and blended well into the soup. Press ‘CANCEL’ to turn off the Instant Pot.
- Return the shredded chicken back into the Instant Pot. Aso, add the sweet corn and cannellini beans. Mix well .
- Add lime juice and freshly chopped cilantro, mix well, and check for seasonings. Adjust with more salt, pepper, or lime juice as needed. (Photos 26 to 28)
- Cover and let it sit for 10 minutes before serving.
Video
Notes
This recipe makes approximately 10 cups of soup.
Nutrition Disclaimer: The nutrition info listed are approximate values that are calculated using an online nutrition calculator. It does not include the calories for the toppings. If you rely on them for your diet, please use your preferred nutrition calculator.
Kindly refer to the storage instructions, recipe tips, variations, and FAQs for more info related to this post!
Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml
Nutrition
Serving: 1.5cups | Calories: 496kcal | Carbohydrates: 23.2g | Protein: 39.6g | Fat: 29.6g | Saturated Fat: 14g | Cholesterol: 127mg | Sodium: 1131mg | Potassium: 336mg | Fiber: 4g | Sugar: 4g | Calcium: 337mg | Iron: 3mg