Servings: 4 meals
Calories: 366kcal
Ingredients
- 1 pound Chicken Breast skinless and boneless
- 32 ounces chicken broth or stock
- 14.5 ounces canned diced tomatoes including liquid
- 15 ounces canned black beans rinsed and drained
- 8 ounces red enchilada sauce
- ½ cup Water
- ½ cup Frozen corn
- ¼ cup plain, non-fat Greek Yogurt
- ½ medium onion diced
- 1 large poblano pepper diced
- 2 tablespoon avocado oil
- 3 tablespoon Fresh cilantro chopped for cooking + 2 tablespoon for garnish, if desired
- 2 tablespoon grated garlic
- 1.5 tablespoon ground cumin
- 1.5 tablespoon Dried oregano
- 1 teaspoon Sea Salt
Instructions
- Heat Instant Pot to Sauté on high mode, then once hot, add avocado oil.
- Next, sauté onions, garlic, pablano pepper, and frozen corn for ~7-10 minutes, or until onions are slightly browned.
- Add canned and liquid ingredients as well as chicken breasts, seasonings, and herbs.
- Turn off sauté mode and cover with the instant pot lid. Set to pressure cook on high for 20 minutes. Let naturally release pressure for 5 minutes, then manually release remaining pressure.
- Remove chicken breasts and place onto a cutting board.
- Using 2 forks, shred chicken breasts and return shredded chicken to the soup.
- Once ready to enjoy, serve with greek yogurt, cilantro garnish, and optional toppings.
- Serve, store, and enjoy!
Notes
Nutrition for 1 out of 4 servings:
36.6g Protein | 37.7g Carbs | 11.5g Fat | 10g Fiber | 366 Calories
Nutrition
Serving: 1meal | Calories: 366kcal | Carbohydrates: 37.7g | Protein: 36.6g | Fat: 11.5g | Fiber: 10g
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