Instant Pot Enchilada Chicken Soup

eatwell101.com

Suemo

2 lbs (900g) boneless, skinless chicken breasts or thighs

½ can (400g) green enchilada sauce

3 cups (750ml) chicken broth (low sodium)

1 cup heavy cream

2 cups Monterey jack cheese

4 oz (115g) cream cheese, cubed at room temperature (or softened)

4 oz (115g) green salsa (salsa verde)

1 teaspoon salt and pepper

1 teaspoon hot sauce (we used Sriracha, but use anything you like)

1 tablespoon fresh chopped cilantro, for garnish

Directions at eatwell101.com

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