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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.
Prep Time
15
minutes
mins
Cook Time
20
minutes
mins
Course:
Dinner
Cuisine:
American
Servings:
6
Servings
Calories:
467
kcal
Author:
Wendy
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
tablespoon
olive oil
1
teaspoon
ground cumin
2
teaspoon
chili powder
1
teaspoon
paprika
2
bay leaves
1
teaspoon
cayenne pepper
1
Mexican Flavor Cube
1
lime juiced
Or one tablespoon 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:
1
Serving
|
Calories:
467
kcal
|
Carbohydrates:
66
g
|
Protein:
32
g
|
Fat:
9
g
|
Saturated Fat:
2
g
|
Cholesterol:
40
mg
|
Sodium:
852
mg
|
Potassium:
998
mg
|
Fiber:
17
g
|
Sugar:
12
g
|
Vitamin A:
1393
IU
|
Vitamin C:
13
mg
|
Calcium:
87
mg
|
Iron:
5
mg