Chicken Enchilada Soup Recipe

1

Ingredients

32 oz. chicken broth
2 # boneless, skinless chicken breast
57 oz. enchilada sauce
2 cans diced tomatoes and green chilies
2 cans black beans
16 oz frozen corn

Preparation

Step 1

Put your broth, enchilada sauce, tomatoes/chilies into the pressure cooker pot and stir.

Add in your raw chicken breasts. These can be thawed or frozen. If you use frozen you will want to add a little extra cook time.
ock your lid in place and cook on high for 10 minutes.

When your timer goes off, let your mixture sit in the pressure cooker for about 10 minutes. Then you will do a quick pressure release.

Take your lid off and remove the chicken breasts from the pot. Cut, dice or shred your chicken and return it to the pot.
tir in your beans and corn. Replace lid and lock into place. Cook on the soup setting or simmer setting for another 5-10 minutes.

Serve with shredded cheese, sour cream, tortilla chips, etc.