Easy Chicken Enchilada Soup

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

• Preparation Time: 10 mins
• Cooking Time: 40 mins
• Total Time: 50 mins
• Calories: 390 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 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.