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Multi-Cooker Chicken Enchilada Soup

  • 10 min
    Prep Time
  • 35 min
    Total Time
  • 4 people
    Serves
  • 620 per 1 serving
    Calories

Ingredients

  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 4 cloves garlic, minced
  • 1 pound boneless, skinless chicken breast
  • 1 can (about 15 ounces) black beans, drained and rinsed
  • 1 can (14.5 ounces) diced tomatoes
  • 2 cups frozen whole kernel corn
  • 3 cups Pacific Foods™ Organic Chicken Bone Broth with Sea Salt
  • 1 can (about 8 ounces) tomato sauce
  • 1 chipotle peppers in adobo sauce, chopped
  • 1/4 cup cilantro, chopped, plus more for garnish
  • 2 tablespoons fresh oregano leaves, tightly packed
  • 2 teaspoons ground cumin
  • 3/4 cup shredded Cheddar cheese
  • 1/4 cup spring onions (scallions), chopped
  • 1/4 cup cilantro, chopped
  • 1 large avocado, sliced
  • 1/2 cup sour cream(optional)

Instructions

  • Step 1

    Use the saute function on the multicooker to cook the olive oil, onion and garlic until soft and fragrant, 3 to 4 minutes. Add the remaining ingredients.

  • Step 2

    Secure the lid. Cook on high pressure for 20 minutes, or use the soup function. Carefully use the quick release to vent steam. Remove chicken and shred with two forks. Add chicken back into the soup, add salt and more cumin, if needed, to taste. 

  • Step 3

    Serve in bowls and top with cheese, avocado, scallions and cilantro. Also great with sour cream or crushed tortilla chips. Enjoy!

Calories 620
Total Fat 31 g
Sat. Fat 10.2 g
Trans Fat 0 g
Cholesterol 110 mg
Sodium 969 mg
Total Carb 42 g
Dietary Fiber 12 g
Sugar 8 g
Added Sugars 0 g
Protein 45 g
Vitamin D 1 %DV
Calcium 24 %DV
Iron 21 %DV
Potassium 30 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.