Chicken Enchilada Soup (IP)

Ingredients

• 1 pound boneless, skinless chicken breast
• 3 cup chicken broth
• 1 can (10 oz) enchilada sauce
• 1 can (14 oz) diced tomatoes
• 2 can (14 oz) black beans, rinsed and drained
• 1 1/2 cup frozen corn
• 1 can (4 oz) diced green chiles
• 1/2 cup (93 grams) uncooked quinoa
• 2 cloves garlic, minced, minced
• 1 medium white onion, peeled and diced
• 1 teaspoon ground cumin
• 1 teaspoon oregano
• 1 teaspoon salt, or more to taste

Optional Toppings:

• chopped fresh cilantro
• diced avocado
• medium red onion
• shredded cheese
• sour cream
• tortilla strips/chips
• squeeze of lime juice

Directions

1. Add all of the ingredients to your instant pot and stir gently to combine.
2. Lock on the lid, close the vent and use the manual settings to set the time for 25 minutes.
3. After the 25 minutes are up, perform natural pressure release before opening the pressure cooker (total time in the pressure cooker will be about 40 minutes).
4. Use a slotted spoon to remove the chicken. Transfer to a plate and shred before returning it back to the pot.
5. Serve still warm with your toppings and enjoy!