Spicy Southwest Chicken Soup
 
Prep time
Cook time
Total time
 
Author:
Serves: 8
Ingredients
  • 2 large chicken breasts - cooked shredded/chunks
  • 48 oz chicken broth
  • 1 onion caramelized
  • 1 bell pepper - softened - I use red, orange, or yellow for sweeter
  • 1 14 oz of tomato sauce
  • 1 14 oz southwest corn - include juice
  • 1 can fav white beans- I used Navy Beans or Cannellini Beans drain and rinse
  • 1 7 oz can of green chiles chopped include juice
  • ¼ cup jarred chopped jalapeños and Juice
  • ⅓ can tomato sauce
  • 3 tbs garlic powder
  • 4 tbs chili powder
  • 4 tbs cumin
  • 1 tbs paprika
  • salt & pepper to taste
  • Toppings
  • sour cream
  • shredded cheese
  • tortilla strips - I love these
  • cilantro
Instructions
  1. --Instant Pot
  2. Pour all ingredients into your instant pot.
  3. Place the lid and lock into place. Make sure your steam release knob to the sealed position.
  4. Press the Pressure Cook/Manual button or dial and use the + or - or dial to select 5 minutes.
  5. When the pressure cooking cycle is complete, turn off the pot and do a controlled Quick Release of the pressure/steam. Wait for the pin in the lid to drop down and then open the lid.
  6. Stir the the soup and serve with toppings.
  7. --Crock Pot
  8. Pour all ingredients into your crock pot.
  9. Cook on high for 2 hours or low for 4 hours.
  10. Stir the the soup and serve with toppings.
  11. --Stove Top
  12. Pour all ingredients into your large pot.
  13. Bring to a boil. Then turn heat to low and cook for 2 hours.
  14. Stir the the soup and serve with toppings.
Recipe by A Camera & A Cookbook at https://acameraandacookbook.com/spicy-southwest-chicken-soup/