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Instant Pot Creamy Chicken Enchilada Soup
Ingredients
  • 2 tbsp olive oil
  • 1 small yellow onion, chopped
  • 1 clove garlic, minced
  • 1 jalapeno, seeds removed and diced
  • 1 large poblano pepper (or bell pepper), chopped
  • 2 cups frozen corn
  • 1 lb chicken breast, cut into chunks
  • 1 12 oz jar red enchilada sauce (about 1.5 cups)
  • 1 12 oz jar/can green enchilada sauce (about 1.5 cups)
  • 1 14 oz can black beans, drained and rinsed (or use 2 cups frozen cooked rice)
  • 32 oz chicken stock
  • 8 oz cream cheese, softened
  • ½ cup sour cream (for garnish)
  • Chopped green onion (for garnish)
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