Pressure cooker or slow cooker! Super easy set-it-and-forget-it meal, with all the enchilada taste in a soup. Garnish with cilantro, avocado, red onion, shredded cheese, sour cream, and tortilla strips or chips.
Ingredients
- 2 pounds skinless , boneless chicken breast halves
- 2 cans black beans , 14 ounce
- 2 cups chicken stock
- 1 can whole kernel corn , 15 ounce
- 1 can fire-roasted diced tomatoes , 14 ounce
- 1 can enchilada sauce , 10 ounce
- 1 can diced green chiles , 4 ounce
- 1 white onion , diced
- 2 cloves garlic , minced
- 1 teaspoon salt , Optional
- 1 teaspoon ground cumin
Instructions
-
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.
Nutrition Facts
Per serving
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