Salsa Verde Chicken Soup
This Instant Pot chicken soup recipe is my favorite salsa verde soup for a cozy, easy, and flavorful weeknight dinner that makes great leftovers for lunches.
Servings 4
Ingredients
- 1 diced green bell pepper
- ½ diced red onion (about ½ a cup)
- 1 tablespoon 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 tablespoon lime juice
- 1 tablespoon chili powder
- ½ tablespoon cumin
Instructions
- 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.