Creamy Chicken Enchilada Soup

Ingredients

• 1 can corn
• 1 can of black beans
• 1 can red enchilada sauce
• 2–3 chicken breasts
• 1 can Rotel with green chili
• 1 packet taco seasoning
• 1 tsp garlic
• Salt and pepper
• 8 oz cream cheese
• Shredded cheese

Directions

1. 1

   Place all Ingredients (except cream cheese and shredded cheese) into an Instant Pot.

2. 2

   Cook for 25 minutes and release pressure.

3. 3

   Remove chicken and let it rest while stirring in cubed cream cheese until melted.

4. 4

   Shred chicken and return to soup.

5. 5

   Stir and top with shredded cheese before serving.