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Southwest Chicken Soup
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Description
This soup is easy to make, full of flavor, and comfort in a bowl. This is the perfect recipe for you electric pressure cooker addicts. You’ll be adding this recipe to your regular rotation, promise!
From Meseidy Rivera of The Noshery.
Ingredients
- 1 pound Chicken Breast, Diced
- 1 cup Enchilada Sauce
- 1 can (14 1/2 Oz. Size) Fire-roasted Diced Tomatoes
- 1 can (14 1/2 Oz. Size) Black Beans, Drained And Rinsed.
- 10 ounces, weight Frozen Corn
- 4 ounces, weight Chopped Green Chilies
- 1 Tablespoon Ground Cumin
- 1-½ cup Chicken Stock
- ¼ cups Chopped Cilantro, Plus More For Garnish
- Your Favorite Garnishes, Such As Shredded Cheese, Sour Cream, Diced Avocado, Lime Wedges
Preparation
In an electric pressure cooker combine diced chicken, enchilada sauce, diced tomatoes, black beans, corn, chilies, cumin, and chicken stock. Set for 30 minutes or use the pressure cooker “Soup/Stew” setting.
Release pressure, season with salt to taste, and serve. Garnish with cilantro, shredded cheese, sour cream, avocado, and lime wedges.
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