Recipe

Instant Pot® Mexican Chicken Soup

Name: Instant Pot® Mexican Chicken Soup
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 8 servings
Ingredients: 2 quarts water; 8 skinless, boneless chicken breast halves; ½ teaspoon salt; 1 teaspoon ground black pepper; 1 teaspoon garlic powder; 2 tablespoons dried parsley; 1 tablespoon onion powder; 5 cubes chicken bouillon; 3 tablespoons olive oil; 1 onion, chopped; 3 cloves garlic, chopped; 1 (16 ounce) jar chunky salsa; 2 (14.5 ounce) cans peeled and diced tomatoes; 1 (14.5 ounce) can whole peeled tomatoes; 1 (10.5 ounce) can condensed tomato soup (such as Campbell’s); 3 tablespoons chili powder; 1 (15 ounce) can whole kernel corn, drained; 2 (16 ounce) cans chili beans, undrained; 1 (8 ounce) container sour cream

This is a great recipe that you can fix to your taste! The longer it simmers the better. Top with crushed tortilla chips and shredded cheese. Enjoy!

Prep 15mCook 90mTotal 105mServes 8

Ingredients

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Instructions

1
In a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes. Bring to a boil, then reduce heat and simmer 1 hour, or until chicken juices run clear. Remove chicken, reserve broth. Shred chicken.
2
In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. Stir in salsa, diced tomatoes, whole tomatoes, tomato soup, chili powder, corn, chili beans, sour cream, shredded chicken and 5 cups broth. Simmer 30 minutes.Jessica

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