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Easy Chicken Enchilada Soup

Gregory Chapman

"Pressure cooker or slow cooker! Super easy set-it-and-forget-it meal, with all the enchilada taste in a soup. Garnish with cilantro, avocado, red onion, shredded cheese, sour cream, and tortilla strips or chips."
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Ingredients

1 h servings 390 cals
Original recipe yields 6 servings

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Directions

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  • Prep

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  1. 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.
  2. 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.

Footnotes

  • Cook's Notes:
  • If using a slow cooker, cook on Low for 6 hours or High for 3 hours.
  • You can use 1 1/4 cup homemade sauce in place of the canned enchilada sauce.

Nutrition Facts


Per Serving: 390 calories; 5.4 g fat; 45.5 g carbohydrates; 41.1 g protein; 78 mg cholesterol; 1915 mg sodium. Full nutrition

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Reviews

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Super simple and super satisfying! I do not have a pressure cooker so I went the slow cooker method. Excellent! I think a lot of the success has to do with the enchilada sauce you use. That lead...