Easy & Delicious Chicken Enchilada Soup Recipe

Name: Easy & Delicious Chicken Enchilada Soup Recipe
Total time: 1 hr
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

Make it in a pressure cooker or slow cooker! This super easy, set-it-and-forget-it meal delivers all the great enchilada flavor in a comforting soup. Garnish with fresh cilantro, creamy avocado, red onion, shredded cheese, sour cream, and crispy tortilla strips or chips for the perfect bowl.

Total time1 hr
Prep time10 mins
Cook time40 mins
Yield6 servings, 6

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Servings

Instructions

In a multi-functional pressure cooker, combine chicken breasts, black beans, chicken stock, corn, diced tomatoes, enchilada sauce, green chiles, chopped onion, minced garlic, salt, and cumin. Secure the lid, ensuring it's properly locked. Select the Stew mode and cook on high pressure, following the manufacturer's instructions. Set the timer for 30 minutes, and allow 10 to 15 minutes for the pressure to build up inside the cooker.
Once the cooking cycle is complete, release the pressure using the natural-release method according to the manufacturer's instructions, which may take between 10 to 40 minutes. Carefully remove the chicken breasts from the soup, shred them using two forks, and then return the shredded chicken back into the soup. Stir well to combine.

Nutrition

Calories: 390 kcal
Fat Content: 5 g
Fiber Content: 12 g
Sugar Content: 6 g
Sodium Content: 1915 mg
Protein Content: 41 g
Cholesterol Content: 78 mg
Carbohydrate Content: 46 g
Saturated Fat Content: 1 g
Unsaturated Fat Content: 0 g