Mexican Chicken Soup
Prep Time
10m
Cook Time
5h
Servings
8
Ingredients
2 pieces Chicken Breasts, optionally frozen
1 can Black Beans
1 can Corn
1 large can Diced Tomatoes
1/2 small can Tomato Paste
1 cup Salsa
2 litres Chicken Stock
1 package Taco Seasoning
1 package Tex-Mex Cheese
1 small container Sour Cream
1/4 bag Tortilla Chips, crushed
Directions
1.
Add the Taco Seasoning, Black Beans, Corn, Diced Tomatoes, Tomato Paste, Salsa, Chicken Breasts and Chicken Stock to the instant pot. Slow cook this on high for 5 hours.
2.
Remove the chicken from the pot and shred it with a fork then return it to the pot
3.
Serve with Sour Cream, Tex-Mex Cheese, and Tortilla Chips