Instant Pot® Mexican Chicken Soup

This recipe offers yet another interesting variation on chicken soup made in the Instant Pot®, this time with some spicy heat from canned chipotle peppers and chili powder.

INGRIDIENT

1 tablespoon olive oil, or more as needed

1 onion, diced

5 cloves garlic, chopped

6 cups chicken stock

2 pounds whole skinless, boneless chicken thighs

1 (15 ounce) can black beans, drained and rinsed, or more to taste

1 (14.5 ounce) can fire-roasted tomatoes

1 (4 ounce) can chopped green chilies

1 cup diced carrots

1 cup diced celery

2 teaspoons salt

2 teaspoons cumin

2 teaspoons chili powder

1 teaspoon dried oregano

1 teaspoon adobo sauce from canned chipotles, or to taste (Optional)

2 limes, juiced

1 (12 ounce) package tortilla strips

1 cup shredded Cheddar cheese, or to taste

¼ cup sour cream, or as desired

1 avocado, diced, or to taste

1 fresh jalapeno pepper, sliced

2 tablespoons hot sauce, or to taste

DIRECTION

Step: 1

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil, onion, and garlic. Saute until onion is soft and translucent, 3 to 4 minutes. Add stock, chicken, beans, tomatoes, chiles, carrots, celery, salt, cumin, chili powder, oregano, and adobo sauce. Stir well. Close and lock the lid. Choose manual high pressure and set the timer for 17 minutes. Allow 10 to 15 minutes for pressure to build.

Step: 2

Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid.

Step: 3

Remove chicken and shred using 2 forks. Return chicken to the pot. Season with lime juice and adjust salt, if necessary.

Step: 4

Ladle soup into bowls and top with tortilla strips, Cheddar cheese, sour cream, avocado, jalapeno pepper, and hot sauce.

NUTRITION FACT

Per Serving: 481 calories; protein 24.1g; carbohydrates 38.1g; fat 26.9g; cholesterol 65.9mg; sodium 1589.9mg.

The word “stew” can process to both a food and a cooking method. Stewing makes not fast cooking chunks of meat, raw fruit or beans in a flavorful water based . It’s similar to braising, but it does have a few piece of differences. The raw animal vested is chopped into smaller pieces but of being processing menu all of it , and the water based material completely covers the contents in a stew as different to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking eating process that comfortable you up on a cold , winter day. It’s right that ; a bowl of old menu of beef stew does have warming properties , but stew’s comfort factor goes way beyond preserving you from the cold . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the greatest comfort food, no matter the weather.

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