Easy Chicken Enchilada Soup
Description
An easy family favorite, this pressure cooker enchilada soup is a hearty mix of beans, corn, tomatoes, and chiles with a Southwestern kick.
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
•
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.