Pressure-Cooker White Chile Chicken Enchilada Soup

"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..."

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
Go To Recipe
review
ADVERTISEMENT