Description
A comforting and flavorful Instant Pot chicken soup featuring tender shredded chicken simmered in zesty green enchilada sauce with white beans, corn, and a blend of warm Mexican-inspired spices. This hearty soup makes a perfect easy dinner, topped with melted Monterey Jack cheese, fresh cilantro, and served with lime wedges for an added zest.
Ingredients
Protein and Liquids
- 600 g boneless, skinless chicken breasts
- 2 cups green enchilada sauce
- 4 cups chicken broth
Vegetables and Beans
- 1 can white beans, drained and rinsed
- 1 cup corn kernels
- 1 small onion, diced
- 2 garlic cloves, minced
Spices and Seasonings
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp oregano
- Salt and black pepper, to taste
Toppings and Garnishes
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup fresh cilantro
- Lime wedges, for serving
Instructions
- Combine Ingredients: Place the chicken breasts, green enchilada sauce, chicken broth, diced onion, minced garlic, cumin, chili powder, oregano, salt, and black pepper into the Instant Pot insert.
- Add Beans and Corn: Stir in the drained white beans and corn kernels to the mixture inside the Instant Pot.
- Cook Under Pressure: Secure the Instant Pot lid, set the valve to sealing, and cook on High Pressure for 12 minutes to thoroughly cook the chicken and meld flavors.
- Release Pressure: Allow the Instant Pot to naturally release pressure for 10 minutes, then carefully switch the valve to venting to release any remaining pressure.
- Shred Chicken: Remove the chicken breasts to a plate and shred them finely using two forks.
- Combine and Season: Return the shredded chicken to the pot and stir well. Taste the soup and adjust the seasoning with additional salt or pepper as desired.
- Serve: Ladle the soup into bowls, topping each with shredded Monterey Jack cheese and fresh cilantro for vibrant flavor and texture.
- Garnish: Serve with lime wedges on the side to squeeze over the soup for a fresh, tangy finish.
Notes
- For a quicker version, substitute cooked rotisserie chicken and reduce Instant Pot cooking time.
- Add diced green chiles if you want an extra kick of heat and flavor.
- Avocado slices and tortilla strips make delicious additional toppings to enhance the soup texture and taste.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Soup, Dinner, Main Course
- Method: Instant Pot
- Cuisine: Mexican-inspired
