A quick and easy dinner recipe, this Instant Pot Southwest Chicken Soup is healthy and delicious high protein option that's good year round.

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How to make Instant Pot Southwest Chicken Soup

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INGREDIENTS

[{"selector":"#anim-f6185fab-70f2-421e-b609-5ea89530679c","keyframes":{"opacity":[0,1]},"delay":1200,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-a705e249-27ae-4d7f-92a2-ec898f3018f8","keyframes":{"transform":["translate3d(-132.62412%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":1200,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-46b61c3f-c947-400b-9235-f7bad5fc3dcb","keyframes":{"opacity":[0,1]},"delay":1200,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-2a05232d-5c42-4fc0-8395-d566faca3ef3","keyframes":{"transform":["translate3d(-233.33333%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":1200,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] -avocado oil -onion -green pepper -jalapeno -garlic -chicken broth -canned black beans -fire roasted tomatoes -frozen corn -long grain rice -cauliflower rice -chili powder -cumin -salt -pepper -lime -boneless chicken breast Get The Recipe!

Step 1

[{"selector":"#anim-43f4e1b2-d4af-408a-a85b-7fd1d8ed3976","keyframes":{"opacity":[0,1]},"delay":1200,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-144f5f76-07ae-4aa8-8657-fe40d872d5fe","keyframes":{"transform":["translate3d(120.20202%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":1200,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Add the avocado oil to the bottom of the pressure cooker and hit the saute button. Add the green pepper, jalapeno, and onion. Saute until onion is translucent. Add the garlic and stir until fragrant. Get The Recipe!

Step 2

[{"selector":"#anim-ca2f432a-3db5-45b1-a2b4-777e08387f7c","keyframes":{"opacity":[0,1]},"delay":1200,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-2aabf18d-eff1-4426-9405-1a266e884611","keyframes":{"transform":["translate3d(-118.85521%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":1200,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Add the rest of the ingredients and seal the lid on the pressure cooker. Cook on high pressure for 15 minutes. Let it vent naturally for 10 minutes and then quick release. Get The Recipe!

Step 3

[{"selector":"#anim-46a41403-88be-40a3-bd08-c8d9366e9824","keyframes":{"opacity":[0,1]},"delay":1200,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-ec30880e-6357-4624-b304-a818c6b9fd7e","keyframes":{"transform":["translate3d(119.86532%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":1200,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Using two forks and shred the chicken breasts (or take them out and cup them into cubes, whatever works best for you). Serve. Get The Recipe!

Step 4

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[{"selector":"#anim-79a5f71c-58ec-435f-8c80-118ccfe541e7","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-8fcd1295-1cb2-4c6a-a751-fa18ba648e59","keyframes":{"transform":["translate3d(117.79935%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Store cooled, leftover soup in an airtight container in your fridge for up to 5 days. Freeze in an airtight, freezer-safe container or plastic bag for up to 3 months. Get The Recipe!

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