Description
Warm up with a hearty bowl of Southwest Chicken Soup! Learn how to make this flavorful and comforting dish with our easy-to-follow recipe. Perfect for chilly days.
Ingredients
- 1 lb. Chicken Breast, Diced (454 g)
- 1 c. Enchilada Sauce (240 ml)
- 1 can (14 1/2 oz. / 411 g) Fire-roasted Diced Tomatoes
- 1 can (14 1/2 oz. / 411 g) Kidney Beans, Drained And Rinsed
- 10 oz. (283 g) weight Frozen Corn
- 4 oz. (113 g) weight Chopped Bell Peppers
- 1 tbsp (15 ml). Ground Cumin
- 1 1/2 c. Chicken Stock (360 ml)
- 1/4 c. Chopped Cilantro, Plus More For Garnish
- Your Favorite Garnishes, Such As Shredded Cheese, Yogurt, Diced Avocado, Lemon Wedges
Instructions
- In a pressure cooker, mix together the diced chicken breast, enchilada sauce, fire-roasted diced tomatoes, kidney beans, frozen corn, chopped bell peppers, ground cumin, and chicken stock.
- Program the cooker for 30 minutes or select the “Soup/Stew” function.
- Once cooking is complete, release the pressure and adjust the seasoning with salt to your liking.
- Serve the soup with a sprinkle of chopped cilantro and add your favorite toppings such as shredded cheese, yogurt, diced avocado, and lemon wedges for extra flavor.
Notes
- For a healthier option, use low-sodium enchilada sauce and chicken stock to reduce the overall sodium content of the soup.
- Feel free to customize the soup by adding diced zucchini or carrots for extra flavor and nutrients.
- To add a smoky flavor, consider using smoked paprika or chipotle powder instead of or in addition to ground cumin.
