Instant Pot Healthy Southwest Chicken Soup

Instant Pot

I love this healthy southwest-style chicken soup. It’s a great way to add a pinch of goodness to our diets without sacrificing flavor. And in the Instant Pot (get yours here: https://amzn.to/2QlkaDf), it’s on the table in less than 30 minutes!

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Of all the southwest-style chicken soups, this one is the best. Tender chicken combines with both pinto and black beans to really amp up the protein content. And it’s all nestled in a delicious salsa-spiked tomato broth. Right before the soup is ready to be served, top with fresh, creamy diced avocado for a taste sensation.

This one-pot meal is easy to assemble and everyone will gobble it up. It’s an easy, hearty and flavorful way to eat healthy without all the hassle. This recipe also reheats well, so if you can manage not to eat it all in one sitting (good luck!), you’ll have a fantastic lunch or dinner later this week, too!

Pro Tip: The fastest way to shred the chicken is with a stand mixer.

Of all the southwest-style chicken soups, this one is the best.


Ingredients:

  • 1 tbsp olive oil
  • 1 onion, finely diced
  • 1 tsp garlic, minced
  • 3 cups chicken broth, warmed
  • 1 1/2 lbs boneless skinless chicken breasts, cut into 6-8 pieces
  • 1 15 oz can black beans, drained and rinsed
  • 1 15 oz can pinto beans, drained and rinsed
  • 1 15 oz can corn kernels, drained (optional)
  • 1 15 ounce can tomato sauce
  • 1 cup fresh salsa
  • 1 1 oz packet taco seasoning
  • 1 teaspoon hot sauce, optional

For Garnish (optional):

  • Diced avocado, chopped cilantro, shredded cheese, tortilla chips, sour cream

Instructions:

  1. Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
  2. When oil gets hot, add onion to the pot and saute until soft, 3-4 minutes. Add garlic and cook for 1-2 minutes more.
  3. Add broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  4. Add remaining ingredients to the pot and stir to combine.
  5. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  6. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 12 minutes.
  7. When the time is up, let the pressure naturally release for 3 minutes, then quick-release the remaining pressure.
  8. Carefully remove the meat from the pot to a cutting board and shred, then return to pot and stir to combine.

*The MANUAL and PRESSURE COOK buttons are interchangeable.

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