Green Chicken Enchilada Soup
This Green Chicken Enchilada Soup is a simple, hearty and delicious soup that is perfect for busy evenings. It is creamy, healthy, full of flavor and so fast to put together.
Equipment
- 1 Instant Pot
- 1 Cutting Board
Ingredients
Soup
- 1 tbsp olive oil
- 1 onion diced
- 3 cloves garlic minced
- 3 cups cooked chicken diced or shredded
- 2 15 oz cans white beans
- 1 15 oz can corn drained
- 1 15 oz can green enchilada sauce
- 3 cups broth
- 4 oz cream cheese softened
- 1 tsp salt
- 1/2 tsp cumin
Toppings
- tortilla chips
- shredded cheddar cheese
- sour cream
- avocado diced
- cilantro fresh chopped
- sauerkraut
Instructions
- Set your Instant Pot to the sauté function. Peel and chop your onion while it preheats. Add olive oil and onion to the instant pot and sauté until translucent. Peel and mince garlic, add to onions and cook till fragrant.
- Turn off the instant pot and the rest of the soup ingredients and stir.
- Cover and slow cook on low 4-6 hours or on high for 2-3 hours, or until the soup is hot. Season to taste.
- Ladle into bowls and add your choice of toppings.
Notes
This recipe can be made on stove top, crockpot or instant pot. If I'm in a hurry I'll make it on stove top, but my favorite way is to use the instant pot. Use the sauté function to sauté the onions and garlic, then slow cook on low for 4-6 hours or high for 2-3 (depending how early I prep dinner).
Adding turmeric and black pepper to any soup is my go to if any of us are feeling a bit sick. Turmeric is a powerful anti-inflammatory and has antioxidant properties. Black pepper is important for better absorption. It adds little flavor but adds so many health benefits.