Spicy Chicken Soup
This spicy Mexican chicken soup has been a go to for me for over 25 years, it's easy, economical and makes a bunch. You can tailor this recipe to your tastes, we like it Spicy!
Ingredients
- 6-8 chicken pieces ( I use breasts or drumsticks)
- 1/2 tsp salt
- 1 tsp ground pepper
- 2 tbsp dried parsley
- 1 tsp garlic powder
- 1 tbsp onion powder
- 3 tsp better than bouillon chicken broth
- 3 cup water
- 3 tbsp olive oil
- 3 cloves chopped garlic
- 1 16 oz jar spicy salsa
- 2 14.5 oz jars diced tomatoes
- 1 can condensed tomato soup
- 3 tbsp chili powder
- 1 can corn(drained)
- 2 16 oz can beans undrained
- 5 cup chicken broth I strained and used the broth that I cooked the chicken in.
- 8 oz cream cheese plus more for serving
- shredded cheddar cheese
- 4-5 corn tortillas
- 3 tbsp avocado oil
Instructions
- Place the chicken pieces in your instant pot add salt.
- Mix the better than broth with the hot water, stir until blended and pour over the chicken pieces. Next add the pepper, parsley, garlic powder and onion powder. Set the Instant pot to high pressure for 14 minutes.
- While the chicken is cooking, in a large pot heat the olive oil and add the onions, cook until soft and then add the garlic, cook for 30 seconds, do not brown.
- Stir in the salsa, diced tomatoes, tomato soup, corn, beans, chili powder and 5 cups of chicken broth and bring to a simmer.
- When the instant pot is done allow to naturally release pressure for 10 minutes, then manually release pressure, next remove the chicken and let cool enough to handle.
- Shred chicken and add to pot, stir in 8 oz of cream cheese and serve with additional sour cream, cheese and tortilla strips.
- To make tortilla strips cut 4-5 corn tortillas into thin strips (I use a pizza cutter) cut the strips in half and fry in avocado oil until lightly browned and crispy