INSTANT POT GREEN CHILE CHICKEN ENCHILADA SOUP

Thick and creamy soup with all the flavors from salsa verde chicken enchiladas. Chicken and rice cook quickly in your pressure cooker along with enchilada sauce, green chilies, white beans and flavorful spices. Cream cheese and sweet corn are stirred in at the end along with fresh lime juice for a splash of flavor.

Cook Time: 22 minutes (plus time to come to pressure and time to release pressure)

INGREDIENTS

• 2 chicken breast halves (frozen or fresh)
• 4 cups water
• 2 tsp Better Than Bouillon Chicken Base
• 1 (10 oz) can green chile enchilada sauce
• 1 (4 oz) can green chiles
• 1 cup thick n chunky salsa verde, (I used mild)
• 1 Tbsp cumin
• 1 1/2 tsp chili powder
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/2 cup long grain brown rice, uncooked
• 1 (15 oz) can seasoned white beans, drained
• 1 1/2 cups frozen sweet white corn
• 4 oz cream cheese
• 2 Tbsp lime juice
• Salt and pepper
• Optional toppings for serving: tortilla chips, grated cheese, sour cream, jalapenos, cilantro

INSTRUCTIONS

1. Add chicken, water, bouillon, enchilada sauce, green chiles, salsa, cumin, chili powder, onion powder, garlic powder, rice and beans to the Instant Pot. Give a little stir.

Please visit 365daysofcrockpot.com for full instructions.

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