Description
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 (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 (Optional)
- 1 teaspoon ground cumin
Instructions
- 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.
- 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.
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 1 hr
Servings: 6