Creamy Chicken Enchilada Soup (Printable Version)
# What You'll Need:
→ Protein
01 -
450 grams boneless skinless chicken thighs or breasts, shredded
→ Vegetables
02 -
150 grams white onion, diced
03 -
3 cloves garlic, minced
04 -
150 grams frozen corn kernels
→ Liquids and Sauces
05 -
240 milliliters canned green enchilada sauce
06 -
720 milliliters chicken broth
→ Dairy
07 -
115 grams cream cheese, cut into cubes
08 -
60 grams sour cream
→ Spices
09 -
1 teaspoon ground cumin
10 -
1 teaspoon chili powder
11 -
1 teaspoon dried oregano
→ Garnish
12 -
Fresh cilantro or chopped green onions, to finish
# Step-by-Step Directions:
01 -
Activate sauté mode in the pressure cooker, add a splash of cooking oil, then cook diced onion and minced garlic until softened and fragrant, approximately 3-5 minutes.
02 -
Add chicken pieces to the pot and brown on all sides to develop flavor, about 4-5 minutes, then cancel sauté mode to prevent overcooking.
03 -
Stir in green enchilada sauce, chicken broth, cumin, chili powder, and oregano, ensuring ingredients are well integrated and no residues stick to the pot.
04 -
Incorporate frozen corn kernels and gently nestle the cubed cream cheese into the mixture for a creamy texture during cooking.
05 -
Seal the pressure cooker lid and set to high pressure. Cook for 10 minutes for shreddable chicken or 12 minutes for a more tender, falling-apart texture.
06 -
Allow the cooker to reach pressure, then choose quick release for immediate use or slow release for a richer broth depth. Open lid away from face when steam subsides.
07 -
Stir sour cream into the soup for a smooth tang, garnish with fresh cilantro or green onions, and serve hot with tortilla strips or chips on the side.
# Helpful Notes:
01 -
Browning the chicken before pressure cooking enriches the broth with deeper flavor layers.