Instapots are a great tool to get dinner on the table quickly. This recipe takes the flavors and ingredients commonly found in enchiladas and turns them into a hearty and healthy soup. Don’t own an Instapot? You can use a pot on the stove, although keep in mind the chicken will take longer to cook.
Ingredients:
- 3 cloves garlic, minced
- 3 cups reduced-sodium chicken broth
- 8 ounce can tomato sauce
- 1-2 teaspoon(s) chipotle chili in adobo sauce (or more to taste)
- 1/4 cup chopped cilantro (plus more for garnish)
- 15 ounce can black beans, rinsed and drained
- 14.5 ounce can petite diced tomatoes
- 2 cups frozen corn
- 1 teaspoon cumin
- 1/2 teaspoon(s) dried oregano
- 2 skinless chicken breasts (16 oz total)
For topping
- 3/4 cup shredded part skim cheddar cheese
- 1/4 cup chopped scallions
- 1/4 cup chopped cilantro
- 4 ounce (1 small) haas avocado, diced
- 6 tablespoons reduced fat sour cream, optional
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. Add the drained beans, diced tomatoes, corn, cumin, oregano and stir. Add the chicken breasts.
Cover and cook on high pressure for 20 minutes. Use quick or natural release.
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!
