Today is Cinco de Mayo, so in the spirit of celebrating Mexico’s culture and heritage, I thought I’d share a great recipe for Mexican-inspired soup.
There are a lot of nights when I need to throw something together for dinner. The Instant Pot has been my go-to companion for weeknight dinners and everything almost always comes out great. This is a recipe I created on one of those nights when I just grabbed some things from the pantry and crossed my fingers. Now, it’s something my family begs me to make. Don’t leave out the spices, it’s what makes it so savory, in my opinion. It’s very easy to modify for your liking, also. Add more spices, toppings, or serve with garlic bread.
1 box (32 oz) chicken broth
3 chicken breasts
1-15oz canned corn, drained
1-15oz canned black beans, drained and rinsed
1 small can of tomatoes with green chiles, such as Rotel, drained
1 tsp. each rosemary, thyme, and parsley
salt and pepper, to taste
**optional toppings** avocado slices, sour cream, shredded cheddar cheese, tortilla chips/strips, cilantro
Load all ingredients into your pressure cooker. Cook on high pressure for 10 min, then do a quick release. Once you can open the lid, shred the chicken and let sit warming for at least 30 minutes. Serve with garlic bread, salad, and top with any or all of the optional items above.