Quick and Easy Pressure Cooker Chicken Enchilada Soup
INGREDIENTS
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1 can (14.5 oz) chicken broth
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1 can (28 oz) mild enchilada sauce
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1 (14.5 oz) can diced tomatoes
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1 can (4.5 oz) chopped mild green chiles
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2 boneless, skinless chicken breasts
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2 cans (15 oz) black beans, drained, rinsed
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2 cups frozen corn
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Optional toppings:
•
Shredded Mexican cheese
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Chopped fresh cilantro
•
Tortilla strips
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Sour Cream
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Diced avocado
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