Easy Chicken Enchilada Soup

Name: Easy Chicken Enchilada Soup
Total time: 60
Yield: 6
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

Recipe by Gregory Chapman from allrecipes.com

Dinner 60 Mins.

Ingredients

6 servings

•

2 pounds skinless, boneless chicken breast halves
•

2 (14 ounce) cans black beans, rinsed and drained
•

2 cups chicken stock
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1 (15 ounce) can whole kernel corn, drained
•

1 (14 ounce) can fire-roasted diced tomatoes, with juice
•

1 (10 ounce) can enchilada sauce

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1 (4 ounce) can diced green chiles
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1 white onion, diced
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2 cloves garlic, minced
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1 teaspoon salt
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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.