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Mexican Chicken Soup

Mexican Chicken Soup is bursting with deep flavors and the perfect comfort food to warm you from the inside out.   To make it even better it cooks up directly in your Instant Pot for a quick weeknight dinner.
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Course: Dinner
Cuisine: American
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 6 Servings
Calories: 467kcal

Equipment

  • Instant Pot or Pressure Cooker

Ingredients

  • 2 cups cooked chicken or rotisserie
  • 15 oz fire roasted tomatoes canned, undrained
  • 10 oz red enchilada sauce
  • 1 tbsp minced garlic
  • 1 onion diced
  • 4 oz fire roasted diced green chilies one small can
  • 30 oz black beans two cans, drained and rinsed
  • 15 oz fire roasted corn one can, undrained
  • 32 oz chicken stock
  • 1 tbsp olive oil
  • 1 tsp ground cumin
  • 2 tsp chili powder
  • 1 tsp paprika
  • 2 bay leaves
  • 1 tsp cayenne pepper
  • 1 Mexican Flavor Cube
  • 1 lime juiced Or one tbsp bottled
  • Seasoned salt and freshly cracked pepper to taste

Instructions

  • Using the saute function, add olive oil and saute the minced garlic and diced onion for 4 minutes.
  • Stir to combine.
  • Secure the lid and cook on high pressure (manually select) for 8 minutes.
  • Let the pressure naturally release for 15 minutes.
  • Quick release for the remaining pressure.
  • Add fresh lime right before serving.
  • Remove the bay leaf.
  • Garnish and enjoy!

Notes

You can use leftover chicken or rotisserie chicken. 

Nutrition

Serving: 1Serving | Calories: 467kcal | Carbohydrates: 66g | Protein: 32g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 40mg | Sodium: 852mg | Potassium: 998mg | Fiber: 17g | Sugar: 12g | Vitamin A: 1393IU | Vitamin C: 13mg | Calcium: 87mg | Iron: 5mg