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Southwestern Chicken Enchilada Soup

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PREP TIME
10 min
COOKING TIME
40 min
TOTAL TIME
60 min
SERVINGS
6 servings
Dinner Tex-Mex
Southwestern Chicken Enchilada Soup
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
1
Combine chicken breasts, black beans, chicken stock, corn, tomatoes, enchilada sauce, green chiles, onion, garlic, salt, and cumin in a versatile pressure cooker. Secure the lid tightly and ensure it is properly locked.
2
Proceed with the cooking process by selecting the Stew mode on your pressure cooker and setting it to high pressure, following the manufacturer's specific guidelines for cooking time; set a timer for 30 minutes. Be prepared to wait, as the pressure will build up within 10 to 15 minutes.
3
Once the pressure has reached its peak, allow it to release naturally according to your pressure cooker's instructions; this may take anywhere from 10 to 40 minutes.
4
Remove the cooked chicken breasts and shred them using two forks, then gently return it to the soup.