Instant Pot Cheesy Chicken Enchilada Soup

Name: Instant Pot Cheesy Chicken Enchilada Soup
Total time: 50
Yield: 8
Ingredients: 1 (28 ounce) can cooked chicken in broth; 1 (15 ounce) can black beans, drained; 1 (15 ounce) can whole kernel corn, drained; 1 (10 ounce) can red enchilada sauce; 1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®); 1 (8 ounce) package cream cheese, cut into pieces; 0.5 cup chopped onion; 1 cup shredded mozzarella cheese; 0.75 cup crushed tortilla chips; 1 tablespoon chopped green onions, or to taste

Recipe by Gary Michael Hess from allrecipes.com

Lunch 50 Mins.

Ingredients

8 servings

•

1 (28 ounce) can cooked chicken in broth
•

1 (15 ounce) can black beans, drained
•

1 (15 ounce) can whole kernel corn, drained
•

1 (10 ounce) can red enchilada sauce
•

1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)

•

1 (8 ounce) package cream cheese, cut into pieces
•

0.5 cup chopped onion
•

1 cup shredded mozzarella cheese
•

0.75 cup crushed tortilla chips
•

1 tablespoon chopped green onions, or to taste

Instructions

Drain canned chicken and save 1 cup broth.
Combine chicken and broth with black beans, corn, enchilada sauce, diced tomatoes and green chiles, cream cheese, and onion in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select Soup function according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
Stir well and serve. Top with mozzarella, tortilla chips, and green onions.