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Mexican Chicken Soup

Mexican Chicken Soup
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Indulge in the heartwarming flavors of Mexican Chicken Soup, a vibrant and nutritious dish that’s perfect for any occasion. This easy-to-make soup combines tender chicken with black beans, sweet corn, and zesty salsa, all cooked to perfection in an Instant Pot. Whether you’re seeking comfort on a chilly night or a crowd-pleaser for gatherings, this hearty soup delivers both warmth and satisfaction. Packed with protein and fiber, it’s a wholesome option that can be customized with your favorite toppings like shredded cheese or fresh herbs. Perfect for meal prep, you can enjoy it throughout the week or freeze it for later.

Ingredients

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  • 2 tablespoons olive oil
  • 1 large onion (diced)
  • 3 cloves garlic (minced, pressed or grated)
  • 4 boneless skinless chicken breasts
  • 16 ounces medium heat chunky salsa
  • 2 14.5 ounce cans peeled and diced tomatoes
  • 2 14.5 ounce cans chicken broth
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1 tablespoon onion powder
  • 1 tablespoon chili powder
  • 2 teaspoons New Mexico Red Chile Powder (or ancho chile powder)
  • 1/2 cup fresh parsley (or 2 teaspoons dried)
  • 2 16 ounce cans black beans, drained
  • 1 15 ounce bag frozen corn
  • 1 tablespoon cider vinegar
  • salt and pepper to taste

Instructions

  1. Select Sauté mode on your Instant Pot. Add olive oil to the pot. When the oil is hot, add the diced onion and cook until tender, about 5 minutes. Stir in minced garlic, cooking until fragrant (about under a minute).
  2. Add the remaining ingredients except for black beans, corn, and cider vinegar into the pot. Lock the lid in place. Select High Pressure setting with an 8-minute cook time then press start. Note that it will take approximately 20 minutes to come to pressure due to the liquid volume.
  3. Once the timer beeps, turn off the pressure cooker. Wait for about 10 minutes before performing a quick pressure release.
  4. Remove chicken breasts from the soup. Dice or shred them based on your preference. Return the chicken back into the soup along with black beans, corn, and cider vinegar.
  5. If necessary, select Simmer mode. Bring to a boil while stirring occasionally until beans and corn are heated through.
  6. Serve hot topped with optional garnishes like shredded cheese, sour cream, or tortilla strips if desired.

Nutrition

Find it online: https://recipesamanda.com/mexican-chicken-soup/

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