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Easy Chicken Enchilada Soup
Easy Chicken Enchilada Soup
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Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Quick and tasty pressure cooker enchilada soup with beans, corn, tomatoes, chiles, and a spicy Southwestern twist - perfect for the whole family to enjoy.
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
Instructions:
  • In a multi-functional pressure cooker, mix chicken breasts, black beans, chicken stock, corn, tomatoes, enchilada sauce, green chiles, onion, garlic, salt, and cumin. Seal the lid and set to Stew mode on high pressure for 30 minutes following the manufacturer's instructions. Let the pressure naturally release for 10 to 15 minutes before opening.
  • Allow the pressure to release naturally as per the manufacturer's instructions for 10 to 40 minutes. Then, take out the chicken, shred it using 2 forks, and add it back to the soup.

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