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Pressure Cooker Recipe - Chicken Mexican Soup

Pressure Cooker Recipe – Chicken Mexican Soup

Let me start by saying that when you take a spoonful of this soup it is so full of flavor you can just skip the extra carbs in toppings. I love topping chilis and soups like this, but I found myself not craving a bit of cheese or sour cream making this a very low carb soup in 30 minutes!

Soup Recipe

Loaded with nothing but beans, veggies, chicken and low-sodium broth it was a hit in my home. I looked over several recipes online and every one I saw included some sort of ingredient I didn’t have so I opened my pantry and started throwing things into a pot and magic was made. More recipes like this HERE!

Instant Pot Recipe – Chicken Mexican Soup

January 13, 2018

by Erin Sluka

Category Food Recipes

Instant Pot Recipe - Mexican Chicken Soup

Ingredients

3 chicken breasts
1 can (2 cups) low sodium chicken broth
1 standard can of black beans (drained and rinsed)
1 standard can of pinto beans (drained and rinsed)
1 standard can of low sodium kernal corn
1 standard can fire roasted tomatoes
1 small jar or about 1 cup of black bean salsa
1 packet mild taco seasoning
salt
pepper

Instructions

Open all canned ingredients. Rinse and drain any and add into Instant Pot
Place chicken breasts in pot sprinkled with a little S & P.
Pour salsa and taco seasoning in then the broth. Give it a stir around the chicken, coating the chicken well so it is submerged.
Set Instant Pot to High Pressure for 3 minutes. I like to natural release for 10-15 minutes but you can release right away
Remove Chicken and shred then place back in pot and turn on Keep Warm mode until ready to serve