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Instant Pot Mexican Chicken and Rice Soup

Julie Espy
  • 2018 minutes
  • Serves 6

INGREDIENTS

1 tbsp

vegetable oil

1/2

yellow onion, peeled and chopped

2

garlic cloves, minced

2

frozen chicken breasts

6 cups

chicken broth

1 15 ounce can

corn, drained

1 14.5 ounce can

diced tomatoes and green chilis

1 15 ounce can

black beans, drained and rinsed

1 tbsp

chili powder

1/2 tbsp

dried oregano

1/2 tsp

cumin

1/2 tsp

salt

1/4 tsp

pepper

2 cups

cooked rice

Shredded cheese

Sour cream

Cilantro

Diced avocado

Tortilla chip strips