Spice up your dinner with this Instant Pot Mexican Chicken Soup recipe!

This Instant Pot Mexican Chicken Soup is a delicious and hearty meal that is perfect for a cozy night in. Packed with tender chicken, corn, black beans, and a blend of warm spices, this soup is sure to please your taste buds.

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 can diced tomatoes
• 1 can black beans, drained and rinsed
• 1 cup frozen corn
• 4 cups chicken broth
• 2 tsp chili powder
• 1 tsp cumin
• 1/2 tsp paprika
• Salt and pepper to taste
• 1 lime, juiced
• Fresh cilantro, for garnish
• Avocado, sliced, for garnish
• Tortilla chips, for serving

Directions

1. Press the sauté button on the Instant Pot and add a little oil. Sauté the onion, garlic, and bell pepper until softened.
2. Add the chicken pieces and cook until browned on all sides.
3. Stir in the diced tomatoes, black beans, corn, chicken broth, chili powder, cumin, paprika, salt, and pepper.
4. Close the Instant Pot lid and set the valve to 'sealing'. Cook on high pressure for 10 minutes.
5. Once done, release the pressure manually and add lime juice.
6. Serve the soup hot, garnished with cilantro, avocado slices, and tortilla chips.
7. Enjoy!

Interesting Facts