Sopa de enchilada en Olla Instantánea

Ingredientes

• 3-4 chicken breasts (1 lb or 450 g total)
• 1 can black beans, drained (14.5 oz or 400 g)
• 1 can corn kernels, don't drain (14.5 oz or 400 g)
• 1 onion, finely chopped or grated
• 3 garlic cloves, crushed
• 1-2 carrots, grated
• 1/2 tsp chili powder
• 1 tsp Worcestershire sauce
• 1-2 tsp green tabasco or sriracha sauce
• 1 can enchilada sauce (10 oz or 285 g)
• 1 stock cube, chicken or veggie
• 4 cups water
• 1/2 cup heavy or cooking cream
• 1/2 cup sour cream
• 1 cup shredded cheddar cheese (8 oz or 200 g)

Preparación

1. 1

   To the instant pot, add the chicken breasts, the drained black beans, can of corn (without draining), onion, garlic, and carrots.

2. 2

   Add the enchilada sauce, chilli powder, Worcestershire, the tabasco, the stock cube, and the water. Cover instant pot, making sure the valve is set to seal and turn it on high pressure for 15 minutes.

3. 3

   Once cooking time is over, wait 5 minutes, then quickly release the pressure. Open the lid, and use two fork to shred the chicken breasts. They should shred very easily.

4. 4

   Stir in the heavy cream, sour cream, and cheese. Keep stirring until the cheese melts.

5. 5

   Serve with crispy tortilla strips and coriander if desired and enjoy immediately.