Fiesta Chicken Soup

Hey friends! I’ve been wanting to share my recipe for Fiesta Chicken Soup for quite sometime now, but it seemed like every time I made it I would forget to take pictures of it. I make this soup every other week for my husband and I, especially in the colder months. It’s just so delicious and super easy! I use our Instant Pot because it takes no time at all. You can also use a slow cooker as well if you’d like. If you’re using a slow cooker you can cook it for 4 hours on high or 8 hours on low. I just like to sear the chicken and sauté the onions and garlic before hand if I do it in the slow cooker.

Robyn’s Fiesta Chicken Soup

Ingredients:

1/4 olive oil

1/2 TBS minced garlic

1/4 tsp onion salt

1/2 tsp salt

1/2 tsp pepper

1/4 cup TBS Old El Paso Taco Seasoning

3 chicken breasts

1 small chopped yellow onion

1 can black beans (drained and rinsed)

1 can petite diced tomatoes

1 16 oz Pace Chunky Salsa Mild

1 cup frozen corn

1 cup low sodium chicken broth

1/2 cup light sour cream

4 oz of cream cheese (softened)

Toppings:

Light sour cream

Fiesta blend shredded cheese

Tostitos Cantina Thins

Directions:

1. Set Instant Pot to sauté setting and pour in olive oil
2. Season the chicken breasts with salt and pepper
3. Put the chopped onion with minced garlic in the pot and cook until the onions are translucent
4. Sear the chicken breasts in the Instant Pot for 1 minute on each side
5. Pour in the chicken broth and scrape up any chicken bits from the bottom of the pot while the pot is still in the sauté mode.
6. Turn off the sauté mode while you put in your remaining ingredients.
7. Add in salsa, corn, rinsed and drained black beans, diced tomatoes, and seasonings (onion salt and taco seasoning mix)
8. Seal the Instant Pot and turn on high pressure for 15 minutes. Be sure to close the valve.
9. Allow to slow release for at least 10-15 minutes. Carefully use spoon to turn the valve to release and wait for the pin to drop before opening.
10. Take out the chicken breasts and shred. I like to use my stand mixer on the lowest setting to shred the chicken. A hand mixer works great as well.
11. In a separate bowl take out 1-2 ladles of broth from the soup and mix in the cream cheese that has been softening. Use a whisk to mix the broth and cream cheese together.
12. Add the shredded chicken back to the pot.
13. Pour in the cream cheese and soup mixture to the main pot and stir well. This helps the cream cheese from getting curdled.
14. Top your soup with a dollop of sour cream, shredded fiesta blend cheese, and some tortilla chips.

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Enjoy!

Thank you little birdies for flying by to check out my soup recipe today!