Prep: 20 min. Cook: 10 min.
Ingredients1 carton (32 ounces) reduced-sodium chicken broth1 can (15-1/2 ounces) great northern beans, rinsed and drained2 boneless skinless chicken breast halves (6 ounces each)1 can (10 ounces) green enchilada sauce1 cup chunky salsa1 can (4 ounces) chopped green chiles2-1/2 teaspoons chili powder2 teaspoons ground cumin1 teaspoon garlic powder1-1/2 cups frozen corn, thawed1/2 cup sour cream2 tablespoons lemon or lime juice1/4 teaspoon pepperOptional toppings: corn chips, avocado slices and shredded pepper jack cheese
DirectionsPlace 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.
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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