![](https://cdn.statically.io/img/www.allrecipes.com/thmb/p2RpwMWI_3eL0ZQOvhXyxqkUwvM=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/8995753-e440e015a9b04cddaa1d08b5e0d15dee.jpg)
Ingredients
-
1 tablespoon olive oil, or more as needed
-
1 (4 ounce) can chopped green chilies
-
1 medium onion, diced
-
1 ½ cups diced carrots
-
1 cup diced celery
-
5 cloves garlic, chopped
-
2 pounds boneless, skinless chicken thighs
-
2 (15 ounce) cans black beans, rinsed and drained
-
1 (14.5 ounce) can fire-roasted diced tomatoes
-
1 (10 ounce) package frozen corn
-
1 (8 ounce) can red enchilada sauce
-
4 ½ cups chicken broth
-
2 ½ cups water
-
3 large red potatoes, chopped
-
1 medium lime, juiced, or more to taste
-
1 tablespoon salt
-
1 tablespoon ground cumin
-
1 tablespoon chili powder
-
1 tablespoon ground dried chipotle pepper
-
1 tablespoon Cajun seasoning
-
1 tablespoon ground black pepper
-
1 teaspoon dried oregano
-
1 cup tortilla strips
Directions
-
Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function; add olive oil. Saute green chilies and onion in the oil, 3 to 4 minutes. Add carrots, celery, and garlic; saute for 3 to 4 minutes.
-
Add chicken, black beans, tomatoes, corn, enchilada sauce, chicken broth, water, potatoes, lime juice, salt, cumin, chili powder, chipotle pepper, Cajun seasoning, black pepper, and oregano. Stir well.
-
Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 14 minutes. Allow 10 to 15 minutes for pressure to build.
-
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Remove chicken and shred meat; return shredded meat to the pot. Serve with tortilla strips on top.
Tips
You can substitute 1 to 2 tablespoons garlic powder for fresh; add to soup with other spices. You can substitute diced zucchini for celery, a salt substitute for a lower-sodium version, and water with 4 chicken bouillon cubes instead of prepared broth.
You can use diced tomatoes with jalapenos and cilantro instead of fire-roasted.
You can use frozen, thawed chicken thighs instead of fresh, or skinless, boneless chicken breasts (fresh or frozen and thawed). If using whole chicken breasts: 8 minutes for smaller breasts or 12 for thicker breasts.
Nutrition Facts (per serving)
389 | Calories |
10g | Fat |
50g | Carbs |
26g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 10 | |
Calories 389 | |
% Daily Value * | |
Total Fat 10g | 13% |
Saturated Fat 2g | 12% |
Cholesterol 59mg | 20% |
Sodium 2096mg | 91% |
Total Carbohydrate 50g | 18% |
Dietary Fiber 11g | 39% |
Total Sugars 6g | |
Protein 26g | 52% |
Vitamin C 28mg | 32% |
Calcium 94mg | 7% |
Iron 5mg | 26% |
Potassium 1227mg | 26% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.