Pressure Cooker Spicy Chicken Enchilada Soup

• 1 tbsp. olive oil
• 1 large onion, diced
• 1 tbsp. chopped garlic
• 6 cups low sodium chicken broth
• 1 - 28 oz. can medium enchilada sauce
• 1 - 4.5 oz. can diced green chiles
• 1.5 lbs. boneless skinless chicken breasts (about 3 large)
• 1 tsp. garlic powder
• 1 tbsp. dried parsley
• 1 tbsp. onion powder
• 1 tbsp. chili powder
• 1 - 15 oz. can black beans, rinsed and drained
• 1 - 15 oz. can small white beans, rinsed and drained
• 1 - 15 oz. package frozen corn

Select the saute setting on the pressure cooker and heat the olive oil.  When oil is hot, add the onion, cooking until tender, about 3 minutes.  Add the chopped garlic and cook, stirring continuously for another minute.

Add remaining ingredients except for the beans and corn.  Mix well.  Lock the lid in place and select high pressure for 8 minutes cooking time.  When timer beeps, turn off pressure cooker and wait 10 minutes.  Do a pressure release and remove the lid.

Remove the chicken from the soup and shred with two forks.  Return the shredded chicken back to the pot and add the beans and corn.

Select simmer setting on the pressure cooker and bring the soup to a boil and heat until beans and corn are heated through.

Serve topped with sour cream, shredded cheese and diced avocado.

Enjoy!