Instant Pot Mexican Chicken Soup
201kcal
Ingredients
- 2 medium chicken breasts boneless, skinless (about 1 pound)
- 15 ounce black beans rinsed and drained
- 14.5 ounce diced tomatoes
- 7 ounce green chilies
- 1/2 medium red onion chopped
- 2 cups chicken stock
- 1 medium chipotle pepper in adobo
- 3 tbsp tomato paste
- 1 tbsp fresh cilantro chopped
- 2 tsp garlic powder
- 1 tsp chili powder
- 1 tsp cumin
- 1 cup corn kernels
- avocado slices, sour cream, tomato and cilantro for garnish optional
Equipment
Instructions
- Add all ingredients except corn to the Instant Pot. Stir to combine.
- Lock on lid and turn vent to "Sealing". Set Instant Pot to Pressure Cook - High Pressure. Use the (+/-) buttons to manually set cook time to 12 minutes. When cooking is done, allow Instant Pot to natural release for 5 minutes, then carefully turn vent to "venting" and let remaining steam to vent. Carefully open lid.
- Remove the cooked chicken breasts from the Instant Pot and shred into bite size pieces. Return the shredded chicken to the pot and stir to combine.
- Ladle soup into bowls and top with avocado slices, sour cream, chopped tomato and cilantro.
- Store leftovers covered in the refrigerator for up to 3 days or freeze for up to 3 months.
Nutrition
Serving1cupCalories201kcalCarbohydrates25gProtein20gFat3gSaturated Fat1gCholesterol38mgSodium356mgPotassium677mgFiber7gSugar5gVitamin A372IUVitamin C11mgCalcium41mgIron3mg