- 1 tablespoon extra virgin olive oil
- 1 yellow onion, chopped
- 2 cloves garlic, chopped
- 1 (4 oz.) can green chiles
- 1 tablespoon spicy taco seasoning
- 3 cups red enchilada sauce
- 2 cups salsa verde
- 3-4 cups chicken broth
- 2 cups chopped cooked chicken - rotisserie chicken works great
- 1 (14 oz.) can black beans, drained and rinsed
- 1 cup frozen corn
- ¼ cup hot sauce (optional)
- Salt and black pepper, to taste
- 1 cup shredded sharp cheddar cheese (optional)
- ½ cup sliced green onions
In the bowl of your Instant Pot, add the oil and set the appliance to the Sauté setting. Add the onion and garlic and sauté for 4 minutes, stirring frequently. Add the green chiles, taco seasoning, enchilada sauce, salsa verde, and chicken broth; stir to combine and warm together.
Add the chicken, beans, and corn. Stir again. Cancel the Sauté setting. Place the lid on the Instant Pot and set the appliance to cook at high pressure for 20 minutes. When the cycle ends, allow the appliance to release pressure naturally for 10 minutes before manually releasing any remaining pressure. Taste the soup and add hot sauce, salt, and black pepper to suit your taste.
Ladle the soup into bowls and top with shredded cheese and green onions before serving.
- Yields: 4 servings
- Preparation Time: 45 minutes
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