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Green chili chicken enchilada soup Recipe

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This recipe for Green chili chicken enchilada soup is from My Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Two chicken breasts
4 cups of chicken stock
2 tablespoon better than bouillon
110 ounce canned green chili enchilada
4 ounces green chilies
One cup green salsa Verde
1 tablespoon cumin
1 1/2 teaspoon chili powder
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 cup plus long grain rice
1 15 ounce white beans
One package, frozen corn
4 ounces cream cheese
2 tablespoon lime juice
Salt and pepper
Directions:
Directions:
1. Add chicken water, bouillon, enchilada sauce, green chili, salsa, cumin, chili powder, onion powder, garlic powder, rice, and beans to the instant pot and stir.
2. Cover the pot and secure the to seal manual cook for 10 minutes 22 minutes for brown rice.
3. Remove lid and chicken and shred chicken.
4. Add chicken back to the pot, stir and corn and cream cheese until the cream cheese is melted stir and lime juice, salt, and pepper to taste.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
10
Personal Notes:
Personal Notes:
Really good with fresh bread.

 

 

 

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