Easy Chicken Enchilada Soup

Easy Chicken Enchilada Soup

Ingredients

  • 2 pounds skinless, boneless chicken breast halves
  • 2 (14 ounce) cans black beans, rinsed and drained
  • 2 cups chicken stock
  • 1 (15 ounce) can whole kernel corn, drained
  • 1 (14 ounce) can fire-roasted diced tomatoes, with juice
  • 1 (10 ounce) can enchilada sauce
  • 1 (4 ounce) can diced green chiles
  • 1 white onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon salt (optional)
  • 1 teaspoon ground cumin


Directions

  1. Combine chicken breasts, black beans, chicken stock, corn, tomatoes, enchilada sauce, green chiles, onion, garlic, salt, and cumin in a multi-functional pressure cooker. Close and lock the lid. Select Stew mode and cook on high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
  2. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Remove chicken, shred it with 2 forks, and return it to the soup.

05/22/2018
Easy Chicken Enchilada Soup, recipe PT15M PT1H 5 455 calories

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