How to Make Easy Chicken Enchilada Soup - A Step-by-Step Guide

If you love the flavors of Mexican cuisine, but want a quick and easy way to enjoy them at home, then this Easy Chicken Enchilada Soup recipe is for you. This hearty and flavorful soup is a perfect way to warm up on a cold winter day, and it's a great dish to serve to a crowd. With simple ingredients and minimal prep time, this recipe is a surefire winner for busy weeknights or lazy weekends.

One of the best things about this Easy Chicken Enchilada Soup is that it’s made with basic pa...

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Ingredients

  • 2 pounds skinless, boneless chicken breast halves
  • 2 (14 ounce) cans black beans, rinsed and drained
  • 2 cups chicken stock
  • 1 (15 ounce) can whole kernel corn, drained
  • 1 (14 ounce) can fire-roasted diced tomatoes, with juice
  • 1 (10 ounce) can enchilada sauce
  • 1 (4 ounce) can diced green chiles
  • 1 white onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon salt (Optional)
  • 1 teaspoon ground cumin

Information

  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Additional Time: 10 mins
  • Total Time: 1 hr
  • Servings: 6
  • Yield: 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.
  • Nutrition

    390 cal.

    • Total Fat: 5g
    • Saturated Fat: 1g
    • Cholesterol: 78mg
    • Sodium: 1915mg
    • Total Carbohydrate: 46g
    • Dietary Fiber: 12g
    • Total Sugars: 6g
    • Protein: 41g
    • Vitamin C: 22mg
    • Calcium: 87mg
    • Iron: 5mg
    • Potassium: 896mg