Corena’s Kitchen
Every Wednesday at Bob's Market and Greenhouses, we share inspiring recipes that celebrate the fresh vegetables harvested from your garden. These recipes not only highlight seasonal produce but also provide creative ways to incorporate your homegrown veggies into delicious meals. Whether you’re looking for hearty salads, savory soups, or flavorful stir-fries, our weekly posts offer a variety of ideas to help you make the most of your garden bounty. Join us for culinary inspiration that transforms your garden's offerings into delightful dishes for you and your family.
Cheesy Chicken Enchilada Soup
Do you have a pressure cooker, like an Instant Pot? Check out this easy, cheesy recipesy!
Do you have a pressure cooker, like an Instant Pot? Check out this easy, cheesy recipesy!
Ingredients
1 (28 ounce) can cooked chicken in broth
1 (15 ounce) can black beans, drained
1 (15 ounce) can whole kernel corn, drained
1 (10 ounce) can red enchilada sauce
1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
1 (8 ounce) package cream cheese, cut into pieces
½ cup chopped onion
1 cup shredded mozzarella cheese
¾ cup crushed tortilla chips
1 tablespoon chopped green onions, or to taste
Directions
Step 1
Drain canned chicken and save 1 cup broth.
Step 2
Combine chicken and broth with black beans, corn, enchilada sauce, diced tomatoes and green chiles, cream cheese, and onion in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select Soup function according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
Step 3
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
Step 4
Stir well and serve. Top with mozzarella, tortilla chips, and green onions.