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Instant Pot Mexican Chicken Soup
Looking for a quick Mexican dish that you can whip up in your Instant Pot? This Instant Pot Mexican Chicken Soup takes less than 25 minutes to make.
Course
Holidays, Main Dish
Cuisine
Dairy Free, Gluten Free, Keto, Kids, Paleo
Prep Time
5
minutes
Cook Time
14
minutes
Total Time
21
minutes
Servings
4
people
Calories
162
kcal
Author
Bryan Carroll CFMP, NTP, FAFS
Ingredients
3
Boneless Skinless Chicken Breast
2
teaspoons
Chili powder
2
teaspoons
Ground cumin
1
teaspoon
Garlic Powder
1
teaspoon
Onion Powder
1
teaspoon
Salt
1
teaspoon
Black Pepper
28
oz
Can diced tomatoes
*I used pureed with chunks since I'm not the biggest fan of tomato chunks
3
cups
Chicken Broth
*Recommend Bone Broth, watch ingredients list for unnecessary preservatives and sugar!
7
oz
Can diced green chiles
Instructions
Place all ingredients into the
Instant Pot
.
If chicken is still frozen (like mine partially was), set the manual timer for 20 minutes.
If chicken is thawed, set it for 12-14 minutes.
When the timer beeps, quick release the pressure.
Before serving, remove chicken from
Instant Pot
and chop or shred into bite size pieces.
Put chicken back into Instant Pot, stir, and serve in bowls.
Top with your preferred toppings.
Nutrition
Calories:
162
kcal
|
Carbohydrates:
13
g
|
Protein:
21
g
|
Fat:
3
g
|
Saturated Fat:
1
g
|
Cholesterol:
54
mg
|
Sodium:
1824
mg
|
Potassium:
930
mg
|
Fiber:
4
g
|
Sugar:
5
g
|
Vitamin A:
629
IU
|
Vitamin C:
49
mg
|
Calcium:
107
mg
|
Iron:
4
mg