I created this thick and creamy soup by adapting several recipes into one. Although previously a slow-cooker soup, the pressure cooker brings it to the table much sooner. It’s an easy dinner when you want a delicious chicken soup with lots of flavor. —Joan Hallford, North Richland Hills, Texas,
Ingredients
- 1 carton (32 ounces) reduced-sodium chicken broth
- 1 can (15-1/2 ounces) great northern beans, rinsed and drained
- 2 boneless skinless chicken breast halves (6 ounces each)
- 1 can (10 ounces) green enchilada sauce
- 1 cup chunky salsa
- 1 can (4 ounces) chopped green chiles
- 2-1/2 teaspoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 1-1/2 cups frozen corn, thawed
- 1/2 cup sour cream
- 2 tablespoons lemon or lime juice
- 1/4 teaspoon pepper
- Optional toppings: Corn chips, avocado slices and shredded pepper jack cheese
image/svg+xml Text Ingredients View Recipe,
Directions
,
Nutrition Facts
1-1/4 cups: 183 calories, 6g fat (2g saturated fat), 27mg cholesterol, 752mg sodium, 20g carbohydrate (3g sugars, 4g fiber), 14g protein.
