There's nothing better than warm soup on a cold day, especially when it's this quick and easy in your Instant Pot! This creamy, flavorful soup is full of vegetables and tastes so good paired with cornbread or Jalapeño Cheddar Quick Bread.
2 raw chicken breasts, diced
1 small onion, diced
1 green bell pepper, diced
1 (15.5 oz) can black beans, drained
1 (15 oz) can corn, drained
1 (28 oz) can diced tomatoes
1 (15 oz) can mild red enchilada sauce
1 1/2 cups chicken broth (or water with 1 1/2 tsp chicken bouillon)
2 Tbsp (1 packet) taco seasoning
4-8 oz cream cheese (between 1/2 & 1 block)
1 cup sharp cheddar cheese
In the instant pot, stir together all of the ingredients except for the cream cheese and cheddar cheese.
Place the lid and set the instant pot to seal. Press "manual" and cook for 5 minutes, then let the instant pot naturally release for 10 minutes.
Cut the cream cheese into smaller cubes and stir in both the cream cheese and cheddar cheese into the soup. It may take a few minutes for the cream cheese to fully melt and incorporate into the soup.
Serve with cornbread or Jalapeño Cheddar Quick Bread.
Chicken: this recipe would work great with some precooked shredded chicken (like from a rotisserie chicken). Just wait to add the chicken until the end with the cream cheese and cheddar cheese.
Stovetop instructions: I haven't tried this on the stovetop, but I would recommend cooking the chicken, diced onion and bell pepper for 5-10 minutes before adding the rest of the ingredients (except for the cream cheese & cheddar cheese). Bring to a boil and let simmer for 10-15 minutes until the chicken reaches an internal temperature of 165 degrees F. Then stir in the cream cheese and cheddar cheese.
Love this recipe? Let me know by leaving a comment or messaging me on Instagram! I'd love to hear what you think.