Instant Pot Southwest Chicken Soup
A quick and easy dinner recipe, this Instant Pot Southwest Chicken Soup is healthy and delicious high protein option that's good year round.
Servings: 6 servings
Calories: 289kcal
Equipment
Ingredients
- 1 tablespoon avocado oil
- 1 onion
- 1 green pepper diced
- 1 jalapeno diced
- 4 cloves garlic minced
- 4 cups chicken broth
- 14 oz canned black beans drained and rinsed
- 14 oz fire roasted tomatoes
- 1/2 cup frozen corn
- 1/2 cup long grain rice I used basmati
- 1 cup cauliflower rice
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 juice of lime
- 1 lb skinless boneless chicken breasts
Optional toppings
- greek yogurt
- tortillas chips
- cheese
- cilantro
- avocado
Instructions
- 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.
- 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.
- Using two forks and shredd the chicken breasts (or take them out and cup them into cubes, whatever works best for you). Serve.
- For extra protein, add a dollop of greek yogurt to the soup and top with some tortilla chips. Enjoy.
Notes
1 serving is 1/6th of the recipe
Nutrition
Serving: 1serving | Calories: 289kcal | Carbohydrates: 36g | Protein: 24g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 1245mg | Potassium: 867mg | Fiber: 8g | Sugar: 4g | Vitamin A: 799IU | Vitamin C: 51mg | Calcium: 89mg | Iron: 3mg