Chicken Enchilada Soup
  • olive oil 2 tsp
  • onion chopped 1/2 cup
  • garlic, minced 3 cloves
  • less sodium chicken broth 3 cups
  • tomato sauce 8 oz
  • chipotle chili in adobo sauce (or more to taste) 1-2 tsp
  • chopped cilantro (plus more for garnish) 1/4 cup
  • black beans, rinsed and drained 15 oz
  • petite diced tomatoes 14.5 oz
  • frozen corn 2 cups
  • cumin 1 tsp
  • dried oregano 1/2 tsp
  • skinless chicken breasts (16 oz total) 2
  • shredded part skim cheddar cheese 3/4 cup
  • chopped scallions 1/4 cup
  • chopped cilantro 1/4 cup
  • haas avocado, diced 4 oz (1 small)
  • reduced fat sour cream, optional 6 tbsp
  1. Press saute on the Instant Pot. Add onion and garlic and sauté until soft, 3-4 minutes. Slowly add the chicken broth, tomato sauce and chipotle adobo sauce and cilantro.
  2. Add the drained beans, diced tomatoes, corn, cumin, oregano and stir. Add the chicken breasts; cover and cook on high pressure for 20 minutes. Quick or natural release.
  3. Remove chicken and shred with two forks. Add chicken back into the soup, adjust salt and cumin to taste. Serve in bowls and top with cheese, avocado, scallions and cilantro. Also great with sour cream or crushed tortilla chips. Enjoy!
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