Ingredients

The following ingredients have 6 Servings
  • 1 lb boneless skinless chicken breasts
  • 1 can black beans, (rinsed and drained)
  • 14 ounce can fire roasted diced tomatoes
  • 10 ounces red enchilada sauce
  • 1 medium onion, chopped
  • 4 ounces chopped green chilies
  • 2 cloves garlic, minced
  • 2 cups water
  • 16 ounces lower sodium chicken broth or vegetable broth
  • 1 tsp cumin, (may add more if you want a spicier soup)
  • 1 tsp chili powder, (may add more if you want a spicier soup)
  • 1/8 tsp black pepper
  • 1-2 bay leaves
  • 1 cup frozen corn
  • 1 TBS cilantro chopped
  • 1/2 cup part skim shredded mozzarella cheese
  • lime for garnish

Instruction

  • In the instant pot, add tomatoes, enchilada sauce, onion, beans, green chilies, garlic, water, broth, cumin, chili powder, pepper, and bay leaves; gently stir. Add chicken breast on top and slight press down to cover with liquid, but do not press to the bottom of the pot.
  • Close the lid, press the pressure valve into the sealed position, then press MANUAL and set the timer for 8 minutes. Once time is up, allow to naturally release pressure for 5 minutes, then release the rest of the pressure (be careful, liquid may spray out).
  • Remove chicken and transfer to a cutting board. Using 2 forks, shred the chicken into pieces and then place back into soup; stir. Add cilantro and corn, then stir and let sit for 2 minutes.
  • To serve, sprinkle 1 TBS (or more if desired) of cheese over the soup. Garnish with a lime and whatever else you desire.