Instant Pot Mexican Chicken Soup Recipe
Description
Instant Pot Mexican Chicken Soup is a delicious and flavorful dish that packs a punch of flavors. This soup is made with a variety of spices, vegetables, and chicken, all cooked in an Instant Pot. The soup has a spicy kick to it, and is sure to warm you up on a cold winter day. The vegetables and chicken are cooked in a savory sauce, and the soup is finished off with a sprinkle of cheese and a dollop of sour cream. This soup is sure to satisfy your appetite and keep you full for hours.
Prep Time
Prep time for this soup is fairly quick and easy. You will need to chop up the vegetables and chicken, and then measure out the spices and other ingredients. This should take no more than 10 minutes.
Cook Time
Cooking time for this soup is approximately 20 minutes. The Instant Pot does the work for you, so all you have to do is wait for the soup to cook. Once the cooking time is up, the soup is ready to be served.
Ingredients
For this recipe, you will need: 2 tablespoons olive oil, 1 onion, 2 cloves garlic, 2 carrots, 2 stalks celery, 1 red bell pepper, 1 pound boneless, skinless chicken breasts, 2 tablespoons chili powder, 1 teaspoon cumin, 1 teaspoon oregano, ½ teaspoon salt, 4 cups chicken broth, 1 (14.5 ounce) can diced tomatoes, 1 (15.5 ounce) can black beans, ½ cup frozen corn, ¼ cup cilantro, 2 tablespoons lime juice, 1 cup shredded cheese, and sour cream (for serving).
Instructions
1. Turn your Instant Pot to the sauté setting. Add oil and onion and sauté for about 2 minutes. Add garlic, carrots, celery, and bell pepper and cook for another 3 minutes.
2. Add chicken, chili powder, cumin, oregano, and salt and cook for another 2 minutes.
3. Pour in chicken broth, diced tomatoes, black beans, and frozen corn. Secure the lid and set the pressure release valve to “sealing”. Cook on high pressure for 15 minutes.
4. When the cooking time is up, carefully release the pressure and remove the lid. Stir in cilantro and lime juice.
5. Serve the soup with a sprinkle of cheese and a dollop of sour cream. Enjoy!
Equipment
You will need an Instant Pot for this recipe. This is a great tool for making soups, stews, and other one-pot meals quickly and easily. You will also need a cutting board, knife, measuring spoons, and a large spoon for stirring.
Notes
If you want to make this soup vegetarian, you can omit the chicken and use vegetable broth instead of chicken broth. You can also add other vegetables, such as zucchini, squash, or mushrooms. Feel free to customize the soup to your tastes.
Nutrition: Per Serving
Calories: 318, Fat: 9 grams, Carbohydrates: 30 grams, Protein: 25 grams, Sodium: 965 milligrams, Fiber: 6 grams
Recipe Tips
To make this soup even more flavorful, you can use fire-roasted tomatoes and chili peppers. You can also add a can of drained and rinsed hominy for some extra texture and flavor. If you like your soup to be extra spicy, you can add a few dashes of hot sauce or some diced jalapeños. You can also add a can of drained and rinsed black olives for a salty and tangy flavor.
This soup is also a great base for other flavors. For example, you can add a few tablespoons of taco seasoning for a Mexican twist. You can also add a few tablespoons of Italian seasoning for an Italian-style soup. The possibilities are endless!
This soup is a great make-ahead meal. Simply prepare the soup and store it in an airtight container in the refrigerator for up to 4 days. Reheat it on the stovetop or in the microwave when ready to serve. You can also freeze this soup for up to 3 months.
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