This quick and easy pressure cooker chicken enchilada soup is a pressure cooker version of the popular Tex-Mex slow cooker soup.
What’s great about this recipe is all you have to do is open a few cans, throw in a couple of boneless, skinless chicken breasts and in less than half an hour, you’ve got a homemade soup that tastes like it took hours to make.
You’ll find chicken enchilada soups on the menu at many restaurants. What makes it special are the toppings you add to dress it up.
In addition to topping the soup with cheese, sour cream, cilantro and avocado, I bought some fun tri-color tortilla strips at the store. I found a package tucked in the salad topping section. They were a bit of a splurge, but I knew they’d be fun in the pictures. Feel free to substitute crushed tortilla chips instead.
- 1 can (14.5 oz) chicken broth
- 1 can (28 oz) mild enchilada sauce
- 1 (14.5 oz) can diced tomatoes
- 1 can (4.5 oz) chopped mild green chiles
- 2 boneless, skinless chicken breasts
- 2 cans (15 oz) black beans, drained, rinsed
- 2 cups frozen corn
- Optional toppings:
- Shredded Mexican cheese
- Chopped fresh cilantro
- Tortilla strips
- Sour Cream
- Diced avocado
- Add chicken broth, enchilada sauce, tomatoes, and chiles to pressure cooking pot. Stir to combine. Add chicken breasts to the pot. Lock lid in place, select High Pressure, 5 minutes cook time and press start.
- When timer beeps, turn off pressure cooker, wait 10 minutes, then do a quick pressure release.
- Remove chicken breasts from soup and dice or shred. Return chicken to soup and stir in black beans and corn.
- If necessary, select Simmer and bring to a boil, stirring occasionally until beans and corn are heated.
- Serve topped with cheese, cilantro, tortilla chips, sour cream, and avocado, if desired.