Instant Pot Mexican Chicken Soup Recipe

Recipesfull introduces to you: Popular Recipes. (Instant Pot Mexican Chicken Soup Recipe). This recipe offers yet another interesting variation on chicken soup made in the Instant Pot®, this time with some spicy heat from canned chipotle peppers and chili powder.

Brief

Prep 20 mins

Cook: 30 mins

Additional: 5 mins

Total: 55 mins

Servings: 10

Yield: 10 servings

Instant Pot Mexican Chicken Soup Recipe

Ingredients

1 tablespoon olive oil

or more as needed

1 onion

diced

5 cloves garlic

chopped

6 cups chicken stock

2 pounds whole skinless

boneless chicken thighs

1 (15 ounce) can black beans

drained and rinsed

or more to taste

1 (14.5 ounce) can fire-roasted tomatoes

1 (4 ounce) can chopped green chilies

1 cup diced carrots

1 cup diced celery

2 teaspoons salt

2 teaspoons cumin

2 teaspoons chili powder

1 teaspoon dried oregano

1 teaspoon adobo sauce from canned chipotles

or to taste

2 limes

juiced

1 (12 ounce) package tortilla strips

1 cup shredded Cheddar cheese

or to taste

¼ cup sour cream

or as desired

1 avocado

diced

or to taste

1 fresh jalapeno pepper

sliced

2 tablespoons hot sauce

or to taste

Soup, Stew and Chili

Directions

Step 1

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil onion and garlic. Saute until onion is soft and translucent 3 to 4 minutes. Add stock chicken beans tomatoes chiles carrots celery salt cumin chili powder oregano and adobo sauce. Stir well. Close and lock the lid. Choose manual high pressure and set the timer for 17 minutes. Allow 10 to 15 minutes for pressure to build.

Step 2

Release pressure carefully using the quick-release method according to manufacturer's instructions about 5 minutes. Unlock and remove the lid.

Step 3

Remove chicken and shred using 2 forks. Return chicken to the pot. Season with lime juice and adjust salt if necessary.

Step 4

Ladle soup into bowls and top with tortilla strips Cheddar cheese sour cream avocado jalapeno pepper and hot sauce.

Nutritional Information

Instant Pot Mexican Chicken Soup Recipe

Servings Per Recipe:10

Calories: 480.8

% Daily Value *

Protein: 24.1g 48%

Carbohydrates: 38.1g 12%

Dietary Fiber: 7.8g 31%

Sugars: 3.6g

Fat: 26.9g 41%

Saturated Fat: 7.4g 37%

Cholesterol: 65.9mg 22%

Vitamin A Iu: 2785.3IU 56%

Niacin Equivalents: 8.9mg 69%

Vitamin B6: 0.4mg 26%

Vitamin C: 21.1mg 35%

Folate: 70.6mcg 18%

Calcium: 211.1mg 21%

Iron: 3.7mg 20%

Magnesium: 99mg 35%

Potassium: 650.8mg 18%

Sodium: 1589.9mg 64%

Thiamin: 0.2mg 20%

Calories From Fat: 242.2

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.