Easy Chicken Enchilada Soup

Pressure cooker or slow cooker! Super easy set-it-and-forget-it meal, with all the enchilada taste in a soup. Garnish with cilantro, avocado, red onion, shredded cheese, sour cream, and tortilla strips or chips.

Step: 1

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.

Step: 2

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.

Per Serving: 390 calories; protein 41.1g; carbohydrates 45.5g; fat 5.4g; cholesterol 78.3mg; sodium 1915mg.

The word “stew” can refer to both a dish and a cooking method. Stewing involves not fast cooking piece of meat, raw fruit or beans in a tastefull liquid . It’s similar to braising, instead it makes have a few piece of differences. The meat is chopped into few of pieces instead of being processing menu all of it , and the water based material completely covers the contents in a stew as different to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking meal that warms you up on a freezing , winter day. It’s true ; a bowl of classic beef stew can make warming properties , but stew’s comfort factor goes way beyond preserving you from the cold . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the ultimate comfort food, no matter the weather.