Prep Time:
15 mins
Cook Time:
25 mins
Additional Time:
10 mins
Total Time:
50 mins
Servings:
8
Ingredients
Directions
Combine chicken broth, diced tomatoes and chiles, chicken, black beans, enchilada sauce, corn, onion, garlic, cumin, salt, pepper, and chili powder in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select the Poultry setting according to the manufacturer's instructions; set the timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
Release the pressure using the natural-release method according to the manufacturer's instructions, about 10 minutes. Unlock and remove the lid.
Remove chicken and shred with two forks. Return chicken to soup. Ladle into individual bowls and top with crushed tortilla chips.
Cook’s Note
Use mild or spicy RO*TEL and mild or spicy enchilada sauce.
You can cook this in a slow cooker on Low for 6 to 8 hours or on High for 3 to 4 hours.
Use toppings of your choice, but I recommend having the crushed tortilla chips — they're a game-changer!
Nutrition Facts (per serving)
| 195 | Calories |
| 3g | Fat |
| 25g | Carbs |
| 18g | Protein |
