Southwest Chicken Soup does a magic trick with your tastebuds. By combining savory chicken stewed into tenderness with rich and flavorful enchilada sauce, bright tomatoes, and spicy chiles, it invokes all the best feelings and flavors of Tex-Mex cooking! And then, just to add some flair to its magic act, Southwest Chicken Soup is ready in less than 45 minutes! Voila! It’s time to enjoy some classic cowboy cuisine with Southwest Chicken Soup!
Ingredients
For the soup:
- 1 pound chicken breast, diced
- 1 cup enchilada sauce
- 1 (14.5-ounce) can fire-roasted diced tomatoes
- 1 (14.5-ounce) can black beans, drained and rinsed
- 1 (10-ounce) package frozen corn
- 1 (4-ounce) can chopped green chiles
- 1 tablespoon ground cumin
- 1 1/2 cups chicken stock
- salt, to taste
- pepper, to taste
- 1/4 cup cilantro, chopped
Optional garnishes:
- cheese, to taste, shredded
- sour cream, to taste
- avocado, to taste, diced
- lime wedges, to taste
- cilantro, to taste, chopped
Directions
Step 1 –In a pressure cooker, combine the chicken, the enchilada sauce, the tomatoes, the black beans, the corn, the chiles, the cumin, and the chicken stock.
Step 2 –Set the pressure cooker on the “Soup” or “Stew” setting for 30 minutes.
Step 3 –Carefully release the pressure.
Step 4 –Season the soup with the salt, the pepper, and 1/4 cup of the cilantro.
Step 5 –Serve the soup garnished with the cheese, the sour cream, the avocado, the cilantro, and a squeeze of the lime wedges.
