Instant Pot Mexican Chicken Soup Recipe
If you want to warm up with a bowl of soup that’s hearty yet light, and quick to prepare, this Instant Pot Mexican chicken version is the recipe to make.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at foodal.com.
Cooking tools:
- Pressure cooker
- Slow cooker
- Stovetop pot
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Mixing bowl
- Ladle
- Serving bowl
- Spoon
- Kitchen timer
- Can opener
- Garlic press
- Colander
Ingredients
- 2 15.5-16-ounce cans hot chili beans (your choice of spice level and bean type)
- 8 cups low-sodium chicken broth
- 1 tablespoon minced garlic
- 1 medium onion, chopped (about 2 cups)
- 1 tablespoon freshly cracked black pepper, plus more to taste
- 1 teaspoon salt, plus more to taste
- 1 tablespoon dried oregano
- 1 tablespoon ground cumin
- 1 teaspoon dried cilantro
- 1 4.5-ounce can diced green chilies
- 5 cups diced cooked chicken breast
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