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
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 2-1/2 quarts.
Number Of Ingredients 14
Steps:
- Place the first 9 ingredients in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 6 minutes. Quick-release pressure. Press cancel., Remove chicken; shred with 2 forks. Return to pressure cooker. Stir in corn, sour cream, lemon juice and pepper. Serve with toppings as desired., Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.
Nutrition Facts : Calories 183 calories, Fat 6g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 752mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 4g fiber), Protein 14g protein.
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M Bilawal
[email protected]This soup is a lifesaver on busy weeknights. It's so easy to make, and it's always a hit with my family.
M Abdulah
[email protected]I made this soup last night, and it was delicious! The chicken was so moist and flavorful, and the broth was rich and satisfying.
Katusiime Doreen
[email protected]This soup is amazing! I've made it several times, and it's always a crowd-pleaser. The flavors are so well-balanced, and the chicken is so tender.
Paul Samuel
[email protected]I love your soup! It's so easy to make, and it's always a hit with my family and friends. I love that I can throw everything in the pressure cooker and have a delicious meal in no time.