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Pressure-Cooker White Chile Chicken Enchilada Soup
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Total Time
Prep: 20 min. Cook: 10 min.
Makes
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 nine 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. Press cancel.
Remove chicken; shred with two forks. Return to pressure cooker. Stir in corn, sour cream, lemon juice and pepper. Serve with toppings as desired.
Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.
