Chicken Enchilada Soup - Pressure Cooker Or Regular

Yields - 5-7 servings
Time to prep and Cook - 15 min
Time to devour... faster than you can say
supercaligfradgilisticexpialidosheous!!

Grocery List:

• Brick of Cream Cheese
• 2 C Half and half
• 1 Can whole Kernel Corn
• 2 Large cans Las Palmas Green Enchilada Sauce
• 1 can Mild green diced Chiles
• 8 Chicken Tenders
• 1-2 C Minute Rice(depends on how thick you want it. I do 1 1/2)
  

Instructions-

1. Melt Cream Cheese in pressure cooker with half and half
2. Add all other ingredients once cream cheese is melted and stir around
3. Once steam is heavy enough, place lid on and cook at full pressure for 10 min.
4. While cooking make a few Quesadilla's to dip and eat with your delightful soup!
5. Once time is up Let pressure drop naturally.

and Bon Enjoy!!

Thanks to my Mother'n Law for sharing the wonderful original recipe!!