Green Enchilada Chicken Soup (Instant Pot)

Name: Green Enchilada Chicken Soup (Instant Pot)
Ingredients: 1.5 tablespoons olive oil; 1 cup diced white onion, (140 grams); 1 tablespoon minced garlic, (12 grams); 1 small jalapeno, seeded and diced, ( 20 grams); 2 teaspoons ground cumin; 1/2 teaspoon Mexican oregano; Kosher salt, (to taste, I added 1/2 teaspoon); 1/2 teaspoon freshly cracked black pepper; 2 cups chicken stock, (500 ml); 2-(10) oz can of green enchilada sauce; 1.5 lbs skinless, boneless, chicken breasts or thighs; 1 cup heavy cream or half and half, (250 ml); 8 oz shredded Monterey jack cheese, (225 grams); 1 cup frozen sweet corn, (thawed and drained); 1-(15) oz can of cannellini beans, (rinsed and drained); 2 tablespoons chopped cilantro; 1 tablespoon lime juice; Crispy tortilla strips; Sour cream; Sliced radishes; Sliced jalapenos

"This delicious Instant Pot green enchilada chicken soup is packed with tender, juicy chicken, cheese, corn, and beans!..."

INGREDIENTS

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1.5 tablespoons olive oil

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1 cup diced white onion, (140 grams)

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1 tablespoon minced garlic, (12 grams)

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1 small jalapeno, seeded and diced, ( 20 grams)

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2 teaspoons ground cumin

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1/2 teaspoon Mexican oregano

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Kosher salt, (to taste, I added 1/2 teaspoon)

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1/2 teaspoon freshly cracked black pepper

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2 cups chicken stock, (500 ml)

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2-(10) oz can of green enchilada sauce

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1.5 lbs skinless, boneless, chicken breasts or thighs

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1 cup heavy cream or half and half, (250 ml)

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8 oz shredded Monterey jack cheese, (225 grams)

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1 cup frozen sweet corn, (thawed and drained)

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1-(15) oz can of cannellini beans, (rinsed and drained)

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2 tablespoons chopped cilantro

•

1 tablespoon lime juice

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Crispy tortilla strips

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Sour cream

•

Sliced radishes

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Sliced jalapenos

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