Instant Pot WW Friendly Chicken Enchilada Soup
0 WW FreeStyle SP per serving
Makes: 12 servings
Calories: 131
Ingredients
- 1 tablespoon olive oil
- 1 cup sliced white onions
- 1/2 teaspoon salt
- 2 teaspoons minced garlic
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1/2 teaspoon chipotle powder
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (10 ounce) can Rotel tomatoes
- 1 (14.5 ounce) can diced tomatoes
- 2 cups (12 ounce) package frozen corn
- 32 ounces chicken stock
- 1-1/2 pounds (or 24 ounces) boneless, skinless chicken breast
Instructions
- Set your Instant Pot to sauté, and add oil.
- When the oil is heated add the sliced onions, salt, garlic, cumin, chili powder, and chipotle powder.
- Stir and cook the onions until they become translucent.
- Add black beans, Rotel tomatoes, diced tomatoes, frozen corn, chicken stock, and chicken breast.
- Hit cancel. Then manually adjust the Instant Pot for 20 minutes at high pressure. When the soup is done, you can perform a quick release.
- Remove the chicken, shred the chicken and add it back to the pot.
- Serve soup, and add toppings if desired.