Chicken Enchilada Soup
Ingredients:
Combine in instant pot set at (20 min for frozen-10 min thawed)
- 2.5 lbs boneless, skinless chicken breasts or thighs
- 24 oz chicken broth
Remove Chicken and shred it, set aside.
In a small bowl mix 1 or 2 ladles of soup with half and half. Stir, then add to instant pot. Add Enchilada sauce.
- 1 cup half and half
- 28 oz can green enchilada sauce
- 4 oz green salsa
Add to Instant pot and then put on Saute and heat til cheeses melt and blend in smoothly
- 2 cup Monterey jack cheese shredded
- 4 oz cream cheese, cubed and at room temperature
- salt and pepper to taste
- add a handful of fresh cilantro
- optional garnish: avocado, green onion, sour cream, tortilla chips