I created this thick and creamy soup by adapting several recipes into one. Although previously a slow-cooker soup, the pressure cooker brings it to the table much sooner. It’s an easy dinner when you want a delicious chicken soup with lots of flavor. —Joan Hallford, North Richland Hills, Texas
Pressure-Cooker White Chile Chicken Enchilada Soup
Can you freeze Pressure-Cooker White Chile Chicken Enchilada Soup?
Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.
Pressure-Cooker White Chile Chicken Enchilada Soup
Prep Time
20 min
Cook Time
10 min
Yield
8 servings (2-1/2 quarts)
Ingredients
- 1 carton (32 ounces) reduced-sodium chicken broth
- 1 can (15-1/2 ounces) great northern beans, rinsed and drained
- 2 boneless skinless chicken breast halves (6 ounces each)
- 1 can (10 ounces) green enchilada sauce
- 1 cup chunky salsa
- 1 can (4 ounces) chopped green chiles
- 2-1/2 teaspoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 1-1/2 cups frozen corn, thawed
- 1/2 cup sour cream
- 2 tablespoons lemon or lime juice
- 1/4 teaspoon pepper
- Optional toppings: Corn chips, avocado slices and shredded pepper jack cheese
Directions
- Place the first 9 ingredients in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 6 minutes. Quick-release pressure.
- Remove chicken; shred with 2 forks. Return to pressure cooker. Stir in corn, sour cream, lemon juice and pepper. Serve with toppings as desired.
Nutrition Facts
1-1/4 cups: 183 calories, 6g fat (2g saturated fat), 27mg cholesterol, 752mg sodium, 20g carbohydrate (3g sugars, 4g fiber), 14g protein.
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