Instant Pot Santa Fe Chicken Soup
If you have a favourite Instant Pot chicken soup recipe, why not spice it up a bit to make this Santa Fe soup.
Equipment
- 1 Instant Pot
Ingredients
- 2 lbs Rotisserie Chicken shredded
- 4 cups chicken broth
- 2 cans fire-roasted tomatoes diced or homemade fire-roasted diced tomato
- 4 ounces fire-roasted hatch chiles can is US, Chopped Green Chilies (Canada) or homemade fire-roasted hatch chiles
- 2 cans black beans rinsed
- 2 cans fire-roasted corn US, rinsed or homemade fire-roasted corn
- 1 yellow onion chopped
- 4 mini red and orange peppers 2 of each, seeded and diced
- 2 tbsp minced garlic
- 1 tsp Cumin
- 1 tsp Chili powder
- 1 tsp Cayenne powder
- 1 tsp Lemon pepper seasoning
- 1 jalapeno chopped, de-seeded, deveined
- 3 green onions sliced for garnish
- Tortilla strips optional
- 1 cup cilantro chopped optional topping
Instructions
- Remove the skin off the chicken and shred into small chunks. Set to the side.
- Add olive oil to the Instant Pot and set to sauté. Add the onions, mini peppers, and garlic to the Instant Pot. Sauté for 5 minutes until the onions are translucent, and make sure to stir often. Turn off the sauté function on the Instant Pot.
- Add all other ingredients to the Instant Pot and stir to combine. Cover with the lid and seal to a closed vent.
- Instant pot cooking time: Set to manual for 10 minutes. Once the time is up, open the vent to release steam and pressure. Stir until fully combined.
- Garnish with green onions and cilantro, and enjoy this spicy instant pot soup!
Nutrition
Calories: 460kcalCarbohydrates: 34gProtein: 52gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 145mgSodium: 1322mgPotassium: 620mgFiber: 10gSugar: 6gVitamin A: 1830IUVitamin C: 72mgCalcium: 99mgIron: 4mg
Tried this recipe?Let us know how it was!