Southwest Chicken Soup
- 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
- 1-1/2 cup Chicken Stock
- 1/4 cups Chopped Cilantro, Plus More For Garnish
- Your Favorite Garnishes, Such As Shredded Cheese, Sour Cream, Diced Avocado, Lime Wedges
- 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.
chicken, enchilada sauce, tomatoes, black beans, green chilies, ground cumin, chicken, ubc, favorite
Taken from tastykitchen.com/recipes/soups/southwest-chicken-soup-4/ (may not work)