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Ingredients1 h servings 390 cals
Original recipe yields 6 servings
- 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.
- 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.
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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