It's fall , and fall weather means... SOUP !!! I love soup, especially when its made in the instant pot, because it's so fast. I could write up a lot of things about how much I love this season , but let's just get to the recipe, shall we ? ;)
What you'll need:
Olive Oil
3 boneless skinless chicken breast
1 packet of taco seasoning
3 cups of chicken broth
1 can of corn drained
1 can of GOYA black bean soup
1 can of Rotel
2TBS. of Tomatoe paste
2 oz. of cream cheese
Toppings:
Fresh Lime Juice
Cilantro
Shredded cheese
Push the "Saute" button on your IP.
Add a couple TBS. of olive oil
While your IP is heating up cut the fat off of you chicken breasts, and slice lengthwise
Add a packet of your favorite taco seasoning....
And coat the chicken. Don't worry if a lot of the seasoning stays in the dish, don't throw it away, we will use it.
Once the chicken is coated, toss it into the IP and let it sear a bit on both sides. You're not cooking it through, just sealing in the juices and seasoning.
While the chicken is searing, pour your broth into the dish that had the chicken to get the leftover seasoning out of the dish. I use this broth because its quick , and it allows me to ALWAYS have some broth on hand.
Make sure you watch your food and don't forget about it like I did lol If your pan does get coated at the bottom, make sure you scrape the bottom or the heat will not distribute properly, and your IP will not seal.
Pour the broth over the chicken
Hit the manual button
And set the timer to 8 minutes
Make sure your knob is set to sealing. If it's on venting, it won't seal.
While your chicken is cooking, go ahead and mix in all the other ingredients.
Now, you can use any can of black beans, but I PROMISE this is the best one. Make sure you DON'T drain it.
Add in the corn
Rotel
And tomato paste.
Once your IP is done cooking the chicken, use the quick release method by turning the knob to venting.
Once all the steam is released, pull out the chicken and set aside.
Add all the veggies to the broth, close the lid, push the manual button and set to 3 minutes.
While the IP is cooking, shred the chicken.
Once the veggies are finished , do the quick release again, and turn the knob to venting. Open the lid, and add in the shredded chicken and cream cheese. Stir it really well. The cream cheese makes this soup so creamy, Mmmmmmmm.
I KNOW this isn't the most appetizing picture, but since I'm not a professional photographer, you're just gonna have to trust me that its really delicious.
Pour yourself a bowl, and add your toppings. My favorite ones are cheese, cilantro, sour cream, and fresh lime juice.
This quite possibly my favorite soup. Add a side of crunchy tortilla chips , and you've got a bowl full of goodness.
Enjoy !
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