I don’t have many soup recipes and there is a reason for that. I’m not ‘really’ a soup lover. I always associate soup with being sick. As a child, that’s the only time we had soup. I’m not going to lie – soup recipes found here, are primarily out of laziness. And that is exactly how this Green Enchilada Soup came to fruition!
Letting The Instant Pot Do The Work
Leave it to me to take the easy way out. One day I was craving green enchiladas but didn’t want to go through the work of making them. I did the next best thing! I dumped all the ingredients into my Instant Pot. The Instant Pot doesn’t get used much in my house. I love it when I use it but don’t bring it out nearly as much as I should. Making this Green Enchilada Soup in the Instant Pot was soooo, super easy. I use Kite Hill Cream “Cheese” but certainly regular cream cheese would work too! And If you don’t have an Instant Pot, I’m certain cooking this all day in a crock pot will work too!
For you Instant Pot fans …..here’s another soup that I KNOW you will love! I honestly have gotten so much love over this Chicken “Noodle” Soup. It’s so good and perfect for the cold winter nights. I have had followers tell me that it’s their ‘go-to’ during flu season!
Summer ….Still!
As I write this, it’s mid October and the sun is blazing through my window. I love So Cal but would really like for it to feel like October. I happened to make this Green Enchilada Soup on a cooler day ….but of course, since then, it’s been high 80’s and low 90’s! I’m looking forward to the days cooling off and enjoying a big bowl of soup, while curled up on the couch in a blanket and a good movie. Soon ….hopefully, soon!
My hubby can eat soup any time, so if you’re like him, have at this recipe. Let me know what you think. It’s hearty and full of flavor! If you like Green Enchiladas, you will love this Soup!
Notes
*This soup is great right out of the pot as soon as it’s done. But we have found that letting it sit for 15-20 minutes, helps create a thicker consistency.
Ingredients
- 5 chicken thighs, skinless/boneless
- 2 cups water
- 2 jars Siete Foods Green Chili Enchilada Sauce
- 1//2 tub of Kite Hill Cream Cheese (or regular cream cheese)
- 1 block (7oz) Kerrygold Cheese, grated
- 1/3 cup diced onions
- Salt, pepper and garlic powder
- Green onion for garnish
- Cilantro for garnish
- Leftover shredded cheese to top off
- Sour cream if desired (I use Kite Hill)
Instructions
- Turn the Instant Pot on to Manual.
- Keep the rack in the Pot or add something to keep the chicken from sitting on the bottom of the pot.
- Add 2 cups water to the Instant Pot. Place the chicken thighs on top of the rack. Seal the lid onto the pot and set Manual timer for 20 minutes.
- While chicken is cooking, dice onions, grate cheese and slice any of the garnishes you want to use.
- Once chicken is done, slow release. Take lid off and carefully take the rack out of the pot, leaving the chicken inside (do not discard water….it’s now your broth!).
- Shred chicken right there in the pot with 2 forks or a handheld mixer.
- Add jars of Green Enchilada Sauce, your choice of cream cheese, grated cheese, onions, salt and pepper.
- Stir and put Instant Pot back on Manual for 10 minutes.
- Once done, stir ….serve*, garnish and enjoy!
