Description
Enjoy a hearty bowl of Mexican Chicken Soup made with vibrant ingredients and spices. Perfect for any meal! Try it now!
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion (diced)
- 3 cloves garlic (minced)
- 4 boneless skinless chicken breasts
- 16 ounces chunky salsa
- 2 cans (14.5 ounces each) peeled and diced tomatoes
- 2 cans (14.5 ounces each) chicken broth
- 2 cans (16 ounces each) black beans (drained)
- 1 bag (15 ounces) frozen corn
- 1 tablespoon cider vinegar
Instructions
- Sauté the onion in olive oil using the Instant Pot until tender, then add minced garlic.
- Add chicken breasts, salsa, diced tomatoes, and broth to the pot. Lock the lid and pressure cook on High for 8 minutes.
- Release pressure after 10 minutes. Remove chicken, shred it, and return it to the pot along with black beans, corn, and cider vinegar.
- Simmer until heated through before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Instant Pot
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 6g
- Sodium: 740mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 24g
- Cholesterol: 70mg