Wednesday, January 10, 2018

Mexican Chicken Soup

We love Tex-Mex food at our house, which I'm sure you already knew based on the number of times Tex-Mex ends up on the menu. When the kids were really little there was a Mexican restaurant over by my parents that we would sneak away to on dates. It had this delicious Mexican chicken soup that they would serve topped with avocado slices, sour cream, and cheese with chips on the side. It was a favorite of mine and I finally got it mastered using my 8 qt. Instant Pot. It has tons of flavor and is fairly simple with the help of the Instant Pot.

I start by making my black beans:

  • 1 1/2 cups dry black beans
  • 4 cups water
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon sweet smoked paprika
  • 1 Tablespoon salt
Set the IP to beans for 30 minutes (you want them al dente). Use the quick release valve and then drain most of the cooking liquid.

Now you will add the rest of the ingredients:
  • 3 cups boneless, skinless chicken, cubed (1-1 1/2 lbs)
  • 1 green pepper, chopped
  • 1 red onion, diced
  • 1 tablespoon minced garlic
  • 12 oz frozen sweet corn kernels
  • 3 carrots, diced
  • 3 stalks celery, finely chopped
  • 15 oz can petite diced tomatoes
  • 10 oz can Rotel (or petite diced tomatoes with green chilies)
  • 1/4 teaspoon crushed red pepper
  • 1/3 cup fresh chopped cilantro
  • 2 teaspoons salt
  • 1/2 teaspoon fresh ground black pepper
  • 1-2 teaspoons sweet smoked paprika
  • 1-2 teaspoons chili powder
  • 1-2 teaspoons cumin
  • 1-2 teaspoons garlic powder
  • 1-2 teaspoons onion powder
  • juice of 1-2 limes (2 if small, 1 if large)
  • 4 cubes chicken bouillon
  • enough water to cover ingredients
Set the Instant Pot for 10 minutes and allow natural release. Serve topped with any assortment of sliced avocados/guacamole, sour cream, shredded cheese, diced green onion, and tortilla chips.

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