Green Chicken Enchilada Soup
Serves: 6
Total Cook Time: 60
Prep Time: 20
Cook Time: 40
Ingredients
- 2 lbs chicken breast
- 1 yellow onion
- 1 green bell pepper
- 1 poblano pepper
- 1 jalopeno
- 3 minced garlic cloves
- 2 - 4oz diced green chili cans
- 1- 15 oz green enchilada sauce
- 4 cups chicken broth
- 2 tsp salt
- 1 tsp pepper
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp dried oregano
- 1/4 cup chopped cilantro
- 1 bay leaf
- 2 - 15 oz cannellini beans - drained/rinsed
- 8 oz dairy free cream cheese
- 2 TBSP lime juice
- Optional: dairy free cheese, corn chips, lime wedges, Avacado/guac
Instructions
- Cut veggies.
- Place everything up to and including bay leaf into instant pot. Seal lid/valve and cook on manual high pressure for 20 minutes with warm setting on.
- Release valve once cooking complete. Shred chicken and transfer back to soup.
- Add drained beans and cream cheese and stir until well combined. Cover and keep “warm” for 10-15 minutes.
- Before serving stir in lime juice and garnish as desired.
