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Chicken Verde Soup
2 Step, 1 Pot Healthy Mexican Soup
Course Main Course, Soup
Cuisine Mexican
Keyword Easy, Fast, Gluten-free, Healthy
Prep Time 5 minutes minutes
Cook Time 20 minutes minutes
Total Time 35 minutes minutes
Servings 4
Author Marissa
- 1 diced green bell pepper
- ½ diced red onion (about ½ a cup)
- 1 tbsp minced garlic
- 2 large chicken breasts
- ½ cup uncooked brown rice
- 1 can white beans
- 1 cup salsa verde
- 1 small can green chilis
- 3 ½ cups chicken broth
- 2 tbsp lime juice
- 1 tbsp chili powder
- ½ tbsp cumin
Lightly spray the inside of your instant pot and set to saute mode, cook bell pepper, onion, and garlic for about 5 minutes.
Hit cancel on instant pot, add all of the rest of the ingredients and stir.
Attach lid, and pressure cook for 15 minutes.
When done cooking, hit cancel and release pressure.
Pull out chicken breasts and shred, then return chicken to instant pot and stir.
Serve with your favorite mexican style toppings! Plus a side of tortilla chips for dipping.