Chicken Enchilada Soup

   

Total Time: 50 mins

Ingredients

• Instant Pot
• 1 large chicken breast fresh or frozen (about 1 pound)
• 1, 14.5 ounce can corn , drained
• 1, 14.5 ounce can black beans , drained & rinsed
• 1 can diced tomatoes
• 1, 4 ounce can chopped green chilies
• 14 ounces red enchilada sauce (1/2 of large 28 ounce can)
• 1/2 onion, diced
• 1 tablespoon minced garlic
• 1/2 teaspoon cumin
• 1 cup water
• juice of one fresh lime
• tortilla chips/strips, cheese, cilantro, avocado, and sour cream for serving

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Instructions

1. Add everything directly to the Instant Pot except lime juice and toppings.
2. Lock the lid, turn the knob to sealing, and cook on manual high pressure for 30 minutes. Turn the knob for a quick release, then remove the lid and stir.
3. Remove the chicken and chop or shred- return to the soup. Stir in lime juice, then serve with crushed tortilla strips and other toppings as desired.

Tried, Tested, and True