This soup is easy to make and comes together nicely with the help of an Instant Pot®. Top with avocado slices if desired.
Ingredients
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1 tablespoon olive oil
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1 large onion, chopped
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2 (6 ounce) skinless, boneless chicken breasts, cut into bite-sized pieces
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1 (15.8 ounce) can great northern beans, drained and rinsed
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1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
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1 cup frozen corn kernels
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1 cup chicken broth
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1 (10 ounce) can enchilada sauce
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1 (8 ounce) package cream cheese, softened
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1 cup shredded Monterey Jack cheese
Description
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Turn on a multi-functional pressure cooker (such as Instant Pot®), add oil, select Saute function. When oil is hot, add onion and cook until soft and translucent, about 5 minutes. Add chicken; cook and stir until browned, about 5 minutes. Add beans, diced tomatoes and green chiles, corn, and chicken broth.
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Beat enchilada sauce and cream cheese in a bowl until smooth. Pour into the Instant Pot® but do not stir. Hit Cancel.
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Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
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Release pressure using the natural-release method according to manufacturer's instructions, 10 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
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Ladle soup into bowls and top with Monterey Jack cheese.
