"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
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1 carton (32 ounces) reduced-sodium chicken broth
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1 can (15-1/2 ounces) great northern beans, rinsed and drained
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2 boneless skinless chicken breast halves (6 ounces each)
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1 can (10 ounces) green enchilada sauce
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1 cup chunky salsa
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1 can (4 ounces) chopped green chiles
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2-1/2 teaspoons chili powder
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2 teaspoons ground cumin
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1 teaspoon garlic powder
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1-1/2 cups frozen corn, thawed
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1/2 cup sour cream
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2 tablespoons lemon or lime juice
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1/4 teaspoon pepper
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Optional toppings: Corn chips, avocado slices and shredded pepper jack cheese