Name: Easy Chicken Enchilada Soup
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: Skinless, boneless chicken breast halves - 2 pounds; Black beans, rinsed and drained - 2 (14 ounce) cans; Chicken stock - 2 cups; Whole kernel corn, drained - 1 (15 ounce) can; Fire-roasted diced tomatoes, with juice - 1 (14 ounce) can; Enchilada sauce - 1 (10 ounce) can; Diced green chiles - 1 (4 ounce) can; White onion, diced - 1; Garlic, minced - 2 cloves; Salt (Optional) - 1 teaspoon; Ground cumin - 1 teaspoon

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Easy Chicken Enchilada Soup

1. Skinless, boneless chicken breast halves - 2 pounds

2. Black beans, rinsed and drained - 2 (14 ounce) cans

3. Chicken stock - 2 cups

4. Whole kernel corn, drained - 1 (15 ounce) can

5. Fire-roasted diced tomatoes, with juice - 1 (14 ounce) can

6. Enchilada sauce - 1 (10 ounce) can

7. Diced green chiles - 1 (4 ounce) can

8. White onion, diced - 1

9. Garlic, minced - 2 cloves

10. Salt (Optional) - 1 teaspoon

11. Ground cumin - 1 teaspoon

How to cook deliciously - Easy Chicken Enchilada Soup

1. Stage

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. Stage

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.