Description
A quick and easy chicken enchilada soup made in the Instant Pot.
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (10 ounce) can diced tomatoes with green chilies, undrained
- 1 (4 ounce) can diced green chilies
- 4 cups chicken broth
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, cilantro, tortilla chips
Instructions
- Set your Instant Pot to ‘Sauté’ and add olive oil.
- Add chicken breasts and cook until browned on both sides. Remove chicken and set aside.
- Add chopped onion to the Instant Pot and cook until softened, about 5 minutes.
- Add minced garlic and cook for 1 minute more until fragrant.
- Stir in rinsed black beans, diced tomatoes with green chilies, diced green chilies, chicken broth, chili powder, cumin, and oregano.
- Return the browned chicken breasts to the pot.
- Secure the lid and set the valve to ‘Sealing’.
- Select ‘Manual’ or ‘Pressure Cook’ and set the timer for 10 minutes on high pressure.
- Once the cooking cycle is complete, perform a quick release of the pressure.
- Remove the chicken breasts and shred them with two forks.
- Return the shredded chicken to the soup.
- Stir well and season with salt and pepper to taste.
- Serve hot with your favorite toppings.
Notes
- For a thicker soup, you can mash some of the black beans against the side of the pot before returning the chicken.
- If you don’t have an Instant Pot, you can adapt this recipe for a slow cooker or stovetop.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Dinner
- Method: Pressure Cooking
- Cuisine: Mexican-Inspired