Easy Chicken Enchilada Soup

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. 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. 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.