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Southwest Chicken Soup

12 servings (serving size 1 cup)
  • 2 tablespoons vegetable oil
  • 4 boneless, skinless chicken breasts, cooked and shredded
  • 1 cup chopped onion
  • 1 red bell pepper, cut into 1/2-inch pieces
  • 1 jalapeño pepper, chopped
  • 2 cloves garlic, minced
  • 1 (28-ounce) can enchilada sauce
  • 1 (16-ounce) can pinto beans, drained
  • 1 (14- to 15-ounce) can diced tomatoes
  • 1 cup fresh whole kernel corn
  • 1 (4-ounce) can chopped green chilies
  • 2 cups vegetable stock
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • Avocado slices for serving
  • Tortilla chips for serving

Preheat Presto® 8- or 10-quart Multi-Cooker at 375°. Add oil and brown chicken in two batches. Remove chicken to a plate. Reduce heat to 300°. Add onion and peppers; sauté for 2 to 3 minutes. Add garlic and sauté for 30 seconds. Return chicken to multi-cooker and stir in enchilada sauce, beans, tomatoes, corn, chilies, stock, chili powder, and cumin. Bring to a boil. Turn heat control down until indicator light turns off. Cover and simmer for 20 minutes. Serve with avocado slices and tortilla chips.

Note: This recipe can also be doubled, if desired, in the Presto® 10-quart Multi-Cooker.

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