Want a quick easy soup that you can make for your family? Oh yeah anything quick and easy on a school night is the best.

Here you go. This was husband and kid approved. It was easy and I was able to set it and forget it till dinner time. This is great for the cooler weather when it is nice to have a hearty warm soup.

Ingredients:

1. 2 lbs of chicken breasts
2. 2 cans of black beans rinsed
3. 1 can of enchilada sauce
4. 1 can of fire roasted green chilies
5. 1 can of fire roasted diced tomatoes
6. 2 cloves of garlic chopped
7. 1 onion chopped
8. 1/2 tbs of cumin
9. 1 tsp of chili powder
10. Frozen corn
11. Salt to taste
12. 4 cups of unsalted chicken stock
    Toppings
13. tortilla chips
14. sour cream
15. shredded cheese
16. avocado
17. jalapeno sliced

Directions:

1. Saute onions in olive oil till translucent (if you have an InstaPot, you can do this in the pot, if you have a slow cooker sautee on the stove)
2. In the InstaPot or Crock Pot – add diced garlic, add canned chilies, canned tomatoes, canned enchelada sauce, canned beans, chili powder, cumin, chicken stock, salt to taste.
3. Add boneless skinless chicken into soup
4. Settings for appliances:
   1. for crock pot set to high for 4 hours, or low for 8 hours
   2. for an InstaPot set it to pressure, high, 9 minutes, and turn the valve to seal
5. Once soup is done cooking, take out chicken and shredded chicken, add chicken back in and add frozen corn. Stir together.
6. Top with toppings you like.

Two cups of this soup has about 260 calories, and 36 calories from fat. That of course is before you put the toppings on it.

I hope you like this recipe. Let me know if you get a chance to try it. Thanks for reading. Have a great day!

Published by Thinks with Spinks

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