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.

Gregory Chapman
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

390 calories; 5.4 g total fat; 78 mg cholesterol; 1915 mg sodium. 45.5 g carbohydrates; 41.1 g protein; Full Nutrition

Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/10/2017
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 leading brand we all know...skip it. Go with an off brand imported from Mexico (typically cheaper too). I used it for years but that leading brand has a metallic twang to it that is no good. The imported brands have a flat taste to them and more depth of flavor. I chose to skip some of the topping to cut down on fat. I used red onion cilantro and cheese and that is all that I needed. Tortilla strips sour cream and avocado would have been nice but avocados are an arm and a leg and the others were unnecessary fat for me so I left them out. You really can't go wrong with this one and it would be easily adaptable to suit a vegetarian. I enjoyed this one on many levels and I know soup. Thank you! Read More
(5)
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/10/2017
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 leading brand we all know...skip it. Go with an off brand imported from Mexico (typically cheaper too). I used it for years but that leading brand has a metallic twang to it that is no good. The imported brands have a flat taste to them and more depth of flavor. I chose to skip some of the topping to cut down on fat. I used red onion cilantro and cheese and that is all that I needed. Tortilla strips sour cream and avocado would have been nice but avocados are an arm and a leg and the others were unnecessary fat for me so I left them out. You really can't go wrong with this one and it would be easily adaptable to suit a vegetarian. I enjoyed this one on many levels and I know soup. Thank you! Read More
(5)
Rating: 5 stars
11/10/2017
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 leading brand we all know...skip it. Go with an off brand imported from Mexico (typically cheaper too). I used it for years but that leading brand has a metallic twang to it that is no good. The imported brands have a flat taste to them and more depth of flavor. I chose to skip some of the topping to cut down on fat. I used red onion cilantro and cheese and that is all that I needed. Tortilla strips sour cream and avocado would have been nice but avocados are an arm and a leg and the others were unnecessary fat for me so I left them out. You really can't go wrong with this one and it would be easily adaptable to suit a vegetarian. I enjoyed this one on many levels and I know soup. Thank you! Read More
(5)
Rating: 4 stars
11/15/2019
Yum. Using up ingredients before a big household move. I used 2 cans chicken, green chili enchilada sauce. Heated on the stove instead of in a pressure cooker since the chicken was already cooked. Quick and easy. Read More
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Rating: 5 stars
01/25/2019
This soup is great! "Soup"er easy and "Soup"er Good! Read More
Rating: 5 stars
01/19/2020
This is the maybe the 4th or 5th recipe i've done in my InstantPot... it is DELICIOUS!! I made it exactly as recipe is written, topped with snipped cilantro, shredded cheese and a dollop of sour cream - SO GOOD!! Read More
Rating: 4 stars
06/10/2019
My husband thought the soup was good but for me it was too spicy. I used medium enchilada sauce and did not add the green chilies. Next time I would add mild enchilada sauce and add the green chilies. It just depends on how spicy you like it. Read More
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