Pressure-Cooker White Chile Chicken Enchilada Soup

Name: Pressure-Cooker White Chile Chicken Enchilada Soup
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 8 servings (2-1/2 quarts)
Cuisine: North America, Southwest
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

TEST KITCHEN APPROVED

Total Time:Prep: 20 min. Cook: 10 min.

Recipe by Joan Hallford, North Richland Hills, Texas

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 27, 2023

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

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.

TEST KITCHEN APPROVED

Pressure-Cooker White Chile Chicken Enchilada Soup

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Yield:8 servings (2-1/2 quarts)

Prep:20 min

Cook:10 min

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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

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Directions

1
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.

2
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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