I needed Mexican food but it was really too cold to go outside and get some so I made me some at home. I had all in the ingredients in my pantry besides tortilla shells and I REALLY wanted chicken enchiladas. What’s 2nd best? Green Chili Chicken Enchilada Soup and I liked it WAY better then the enchiladas in shells that I usually make in the oven. Total dinner success! I have been using my Instant Pot more and more these days and that’s basically because I don’t want to babysit my food AND I want my food to have as much flavor as possible in simply no time at all.
This was one of those fun recipes where you add almost all the ingredients to the pot and set the time and walk away. ALMOST! I wanted my soup to be creamy so I added in some cream cheese and you need that to go in at the end. If you’re able to eat this and only have one bowl please let me know. Ok, so I only had one bowl but the spoon (chill..a clean one each time) went in for seconds a few more times.
Now I wouldn’t call this soup extra spicy but I would say that if you feel like you need to run over and add in your normal hot sauce to wait and taste before doing so. The hubs was headed towards his hot sauce until he tasted and said “Whoa, this stuff is so good, I’m not adding any.” Your call though!
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-8 servings
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- 1 lb chicken breasts
- 2 14.5 oz can chicken broth
- 1 28 oz can mild green enchilada sauce
- 2 4 oz cans diced green chilis
- 2/3 cup long grain rice rinsed and drained
- 2/3 cup water
- 1 1/2 TBS cumin
- 1 TBS chili powder
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp salt
- 1/8 tsp ground black pepper
- 1 15 oz can black beans, rinsed and drained
- 1 15.25 oz canned corn drained
- 1 8 oz bar cream cheese cubed
- shredded Monterey Jack cheese, for serving
Ingredients
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Place chicken breasts, chicken broth, mild green chilis, enchilada sauce, long grain rice (make sure to rinse a few times and drain), water, cumin, chili powder, onion powder, garlic powder, salt and black pepper into the Instant Pot and stir together.
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Close lid and seal. Push the meat/stew button on the Instant Pot and select time of 12 minutes.
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When the timer has gone off, allow for a 5-8 minute natural pressure release then vent to remove any remaining pressure.
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Using tongs, remove the chicken from the Instant Pot, shred and add back into the pot.
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Push cancel on the Instant Pot and then push saute. Add in canned corn, black beans and cubed cream cheese and stir until the cream cheese has combined and melted.
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Serve with shredded cheese (I prefer Monterey Jack)
Recipe adapted from Lil' Luna
Okay, this was the best EVER!!!!! Thank you so much 🙂
Yay! I am so glad you liked it. I have made it so many times and it’s a crowd pleaser!!