Mexican Chicken Soup – www.instantlydelicious.com – Instantly Delicious

Instant Pot® Mexican Chicken Soup -www.instantlydelicious.com

I have been on a soup kick lately.  At this time of year, the days can be cool, and like today, they can be a bit hot. Mexican Chicken Soup is perfect for both warm or cool days and a great end-to summer/start-to-fall entree.  Mexican Chicken Soup prepared in an Instant Pot® quick and easy to put together and can be on the table in about 30 minutes, so it is great for a busy weeknight – my favorite! My kids love when I have a bowl of tortilla chips on the table – they just crush them and add to their soup bowls.
I have been cooking my whole life and only recently learned that I can use my beloved food processor to shred chicken (or any meat) for soups, tacos, etc. I use my dough blade to shred the chicken, however, you can easily shred with two forks. I enjoy this soup with a spoonful of cooked brown rice for a more hearty entrée. It would be delicious topped with white onion, avocado, and cheese, too.
 Mexican Chicken Soup
Serves 8-10

​Ingredients:

​1 tablespoon olive oil
1 onion, chopped
​1 jalapeno, seeded and diced
​2 cloves garlic, minced
2 boneless skinless chicken breasts (I have used fresh or frozen)
​8 cups low sodium chicken stock 
​1 tablespoon chili powder
1 teaspoon cumin
salt, to taste
​1/2 teaspoon pepper
​1-28 ounce can diced tomatoes, with juice
​2 tablespoons fresh cilantro, chopped 
​juice of one lime

Directions:

1. Set Instant Pot® to saute. Heat oil until shimmering.  Add the onion and jalapeno and saute until softened, about 4 minutes.  Add in garlic and quickly cook for an additional minute.
2. Add the chicken stock, chicken, chili powder, cumin, salt and pepper, followed by the can of diced tomatoes (juice, too). Stir to combine. 
3. Lock the Instant Pot® lid, making sure the valve is in the sealing position. Set the pot to manual, high-pressure for 8 minutes.  When finished do a quick pressure release, by moving the valve to venting.
4. When safe to open, carefully remove the chicken breasts.  Shred and return to the soup.  Finish with shredded cilantro and lime juice.  Serve immediately.

Enjoy,
Julie

 




Leave a Reply.

Instant Pot® Mexican Chicken Soup -www.instantlydelicious.com

I have been on a soup kick lately.  At this time of year, the days can be cool, and like today, they can be a bit hot. Mexican Chicken Soup is perfect for both warm or cool days and a great end-to summer/start-to-fall entree.  Mexican Chicken Soup prepared in an Instant Pot® quick and easy to put together and can be on the table in about 30 minutes, so it is great for a busy weeknight – my favorite! My kids love when I have a bowl of tortilla chips on the table – they just crush them and add to their soup bowls.
I have been cooking my whole life and only recently learned that I can use my beloved food processor to shred chicken (or any meat) for soups, tacos, etc. I use my dough blade to shred the chicken, however, you can easily shred with two forks. I enjoy this soup with a spoonful of cooked brown rice for a more hearty entrée. It would be delicious topped with white onion, avocado, and cheese, too.
 Mexican Chicken Soup
Serves 8-10

​Ingredients:

​1 tablespoon olive oil
1 onion, chopped
​1 jalapeno, seeded and diced
​2 cloves garlic, minced
2 boneless skinless chicken breasts (I have used fresh or frozen)
​8 cups low sodium chicken stock 
​1 tablespoon chili powder
1 teaspoon cumin
salt, to taste
​1/2 teaspoon pepper
​1-28 ounce can diced tomatoes, with juice
​2 tablespoons fresh cilantro, chopped 
​juice of one lime

Directions:

1. Set Instant Pot® to saute. Heat oil until shimmering.  Add the onion and jalapeno and saute until softened, about 4 minutes.  Add in garlic and quickly cook for an additional minute.
2. Add the chicken stock, chicken, chili powder, cumin, salt and pepper, followed by the can of diced tomatoes (juice, too). Stir to combine. 
3. Lock the Instant Pot® lid, making sure the valve is in the sealing position. Set the pot to manual, high-pressure for 8 minutes.  When finished do a quick pressure release, by moving the valve to venting.
4. When safe to open, carefully remove the chicken breasts.  Shred and return to the soup.  Finish with shredded cilantro and lime juice.  Serve immediately.

Enjoy,
Julie

 




Leave a Reply.