Ingredients
1 tablespoon olive oil
1 small onion, chopped
3 garlic cloves, minced
1 (4-ounce) can diced green chiles
1 (14.5-ounce) can fire-roasted diced tomatoes
1/2 cup red enchilada sauce
1 teaspoon chili powder
1 teaspoon ground cumin
4 cups chicken broth
1 (15-ounce) can black beans, rinsed and drained
2 boneless, skinless chicken breasts (fresh or frozen)
1 cup corn (frozen or canned)
Salt and pepper, to taste
Tortilla strips, for topping
Sliced avocado, for topping
Shredded cheese, for topping
Lime wedges, for serving
Sour cream or Greek yogurt, optional
Instructions
Set the Instant Pot to sauté and add the olive oil.
Add the chopped onion and cook for 3 minutes until softened.
Stir in the minced garlic and cook for 1 more minute.
Turn off sauté mode and add green chiles, tomatoes, enchilada sauce, chili powder, and cumin.
Stir well, scraping up any browned bits from the bottom of the pot.
Pour in the chicken broth and add the rinsed black beans.
Place the chicken breasts into the mixture.
Secure the lid, set the valve to sealing, and pressure cook on high for 9 minutes (12 minutes if using frozen chicken).
Allow natural pressure release for 10 minutes, then release any remaining pressure.
Remove the chicken and shred it with two forks.
Return shredded chicken to the pot and stir in the corn.
Taste and season with salt and pepper.
Serve hot with tortilla strips, avocado, shredded cheese, lime wedges, and sour cream if desired.
Notes
If using frozen chicken, increase cook time to 12 minutes. For a creamier version, stir in a little heavy cream or cheese before serving. The soup freezes well for up to 3 months and gets even better the next day.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Comfort Food Bowls & One-Pot Meals
- Method: Pressure Cooker
- Cuisine: Southwestern