Mexican Chicken Soup In The Instant Pot
This flavorful Mexican soup is quick to make and very flavorful! Serve with tortilla chips, avocado, salsa, cilantro and some limes to squeeze for that extra touch of brightness!
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Mexican Chicken Soup In The Instant Pot
This flavorful Mexican soup is quick to make and very flavorful! Serve with tortilla chips, avocado, salsa, cilantro and some limes to squeeze for that extra touch of brightness!
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| Servings | Prep Time |
| 8people | 10minutes |
| Cook Time | Passive Time |
| 9minutes | 10minutes |
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Ingredients
- 1 box chicken broth or stockor 4-5 cups home made stock
- 1 cup water
- 114.5 oz. canned dice tomatoes
- 4cloves garlicminced or pressed
- 1large onionmedium diced
- 1.5pounds chicken breast
- 2teaspoons chili powder
- 2teaspoons cumin
- 1teaspoon paprika
- 1teaspoon ground coriander
- salt and pepperto taste
- 114.5 oz. can black beans
- 1small bag frozen corn
- 2 Tablespoons freshly squeezed lime juice
- 1/2cup chopped cilantro
Instructions
- Place the chicken stock, water, onions and garlic in the liner of the Instant Pot.
- Place all the spices in the pot and give it a little stir.
- Place the chicken breasts in the pot. If the chicken is in really big pieces, you can cut them in half to make sure they cook through while under pressure.
- Empty the can of bean with its juice into the pot, and then add the frozen corn. Do not stir.
- Place lid on pot and make sure toggle is in the sealing position. Set manual/pressure cook for 9 minutes.
- When the cooking is done, allow for a natural pressure release of ten minutes. Release the rest of the steam. Carefully open the pot.
- Remove the pieces of chicken to a plate. Using two forks, shred the chicken thoroughly and add back into the pot.
- Add the lime juice and cilantro into the soup and stir well. Serve hot with tortilla chips, avocado slices, cilantro, and pieces of lime as garnish.