Shortcut Instant Pot Chicken Chile Verde Soup
Shortcut Instant Pot Chicken Chile Verde Soup comes together with simple pantry ingredients, and may be assembled as freezer packs for easy freezer Instant Pot weeknight dinners. No pre-cooking, and packed full of delicious tomatillo, jalapeno, lime and garlic flavors!
Servings: 8
Calories: 249kcal
Ingredients
- 3 chicken breasts roughly 1.5 lbs
- 1 can of black beans 540mL/ 19 oz cannellini drained and rinsed
- 1 can green chiles 127 mL/ 4.3 oz
- 1 can of corn kernels 340mL/ 11.5 oz , drained
- 1 onion diced
- 3 cloves garlic minced
- 2 cup salsa verde *
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 4 cups chicken stock
After cooking
- 3 tablespoons cornmeal
- juice of 1 lime
To serve
- yogurt
- cilantro
- tortilla chips
- shredded cheese
Instructions
- In the base of a 6 quart Instant Pot, combine all ingredients.
- Cook on high pressure for 10 minutes. Release pressure immediately (10 minutes natural pressure release is fine, too).
- Remove the chicken breasts and shred with two forks.
- Stir in the cornmeal and lime juice.
- Serve with yogurt, cilantro, tortilla chips and/or shredded cheese.
To prepare freezer packs:
- Combine all ingredients except for the stock, cornmeal and lime juice in a large gallon-sized freezer-bag.
- Remove as much air as possible and freeze for up to 3 months.
- Thaw completely before cooking using the directions above.
Notes
* Make sure to use tomatillo salsa and not a jalapeno-based green salsa To cook on the stove-top: simmer for 20 minutes or until chicken is cooked through and shreds easily between two forks. To cook in the slow cooker: cook on low for 4-6 hours, until chicken is cooked through and shreds easily between two forks.
Nutrition
Serving: 1/8 of batch | Calories: 249kcal | Carbohydrates: 30g | Protein: 28g | Fat: 3g | Cholesterol: 51mg | Sodium: 1072mg | Fiber: 5g | Sugar: 6g