Mexican Chicken Soup in Instant Pot

This is a tasty and easy soup that cooks all in one pot!  It takes about 5 minutes to assemble in the Instant Pot and then you can walk away until it’s done.  It took about 45-55 minutes from start to finish and I used frozen chicken breasts (no need to thaw.)  Pair it with some tortilla chips or quesadillas and dinner is done!

I added 1.5 pounds of boneless, skinless chicken breasts to the magic pot (mine were frozen which is fine) and then dumped in a can of diced tomatoes and green chilies, 1.25 cups enchilada sauce, 8 oz frozen corn, 2 lids full of Tastefully Simple Onion Onion, 1 can chopped green chilies, 1/2 lid full of Tastefully Simple Garlic Garlic, 1/2 lid full of Tastefully Simple Fiesta Party Seasoning, and 28 oz of chicken broth.  wp-1477496923818.jpgwp-1477496925110.jpgwp-1477496925903.jpgwp-1477530115776.jpg

I set the Instant Pot on Manual and used the +/1 buttons to change the time to 18 minutes.  When the pressure cycle was over, I allowed the pressure to release naturally for about 10 minutes then moved the valve to VENTING to allow the last of the pressure to release.

I pulled the chicken breasts out and shredded them easily with a fork.  You can use a stand mixer if you want to do this even faster and easier but I didn’t want to dirty it.  The chicken shredded super easily.  Then I added the chicken back in the pot and mixed it up.  All ready!wp-1477496924810.jpg

You can add sour cream, chopped tortilla chips and/or avocado if you would like.  I made some cheese quesadillas to serve with it.  Very tasty and satisfying for a cold Fall day!

Mexican Chicken Soup in Instant Pot

1.5 pounds of boneless, skinless chicken breasts
10 oz can of diced tomatoes and green chilies
1.25 cups enchilada sauce
8 oz frozen corn
4 Tbl Tastefully Simple Onion Onion
1 4 oz can chopped green chilies
1 Tbl  Tastefully Simple Garlic Garlic
1 Tbl Tastefully Simple Fiesta Party Seasoning
28 oz Chicken broth

Add everything into the Instant Pot and set it to MANUAL and use the +/- buttons to change the time to 18 minutes.  When the pressure cycle is over, let the pressure release naturally.  After 10 minutes, you can release the pressure with the valve if you want.  Remove the chicken from the pot and shred it and then return it to the pot. Top as desire with sour cream, chopped tortilla chips and/or avocado if you would like.  Serve with quesadillas or tortilla chips.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s