INSTANT POT MEXICAN CHICKEN SOUP
Enjoy a comforting bowl of Mexican Chicken Soup seasoned with chili, cumin and smoked paprika and filled with chicken, beans and vegetables. Warm flavors that hit the spot.
INGREDIENTS
- 4 cups low sodium chicken broth or water
- 1 1/5 lbs chicken breast, cut into large 2″ pieces
- 2 celery stalks, sliced
- 1 onion, chopped
- 1 large green bell pepper, chopped
- 1 15 oz can diced tomatoes
- 1 15 oz can pinto beans, slightly drained
- 1 15 oz can red beans, slightly drained
- 1 1/2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- pinch of salt
- diced avocado, for serving
- shredded cheese, for serving
INSTRUCTIONS
- Pour 4 cups low sodium chicken stock or water into Instant Pot.
- Add chili powder, cumin and smoked to paprika to liquid and stir.
- Add chicken, beans, diced tomatoes, celery, onion and pepper to chicken stock or water.
- Close the lid, turn knob to sealing and set to cook for 20 minutes. It will take Instant Pot about 20-25 minutes to come to pressure before countdown for cook time shows on display.
- Let cook for 20 minutes, then natural release for 15 – 20 minutes or quick release if you are ready to serve right away. Be careful to use tongs or a wooden spoon to turn knob to quick release to avoid getting burned from steam from pressure release.
- Remove lid and using two forks, carefully shred chicken in soup. Chicken should fall apart at the touch. Taste for salt and add if necessary.
- Serve with diced avocado and shredded cheese.
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