I get asked a lot about what I do eat and the answer is pretty simple, mostly lean meats and raw veggies. But this soup is a weekly staple in our house and SO good! My kids love it so much we never have any leftovers.
I’ll admit I’m not the best cook. This winter I bought and INSTANT POT which is a pressure cooker. It has been a game changer for me! It is so easy to cook with and I haven’t made anything yet that didn’t taste amazing! The meat always comes out tender and just shreds so easily. I make big batches of chicken with just a little taco seasoning a lot to meal prep for my weekly lunches. The nice thing about the pressure cooker is I don’t have to worry that I forgot to put food in early enough like a crockpot, it cooks stuff fast, and I do mean fast! Best of all is when you cook your food and a hot temperature but really quickly it keeps more of the nutrients in. Crockpots cook so low and slow that you do lose some of those benefits. I’ll post the recipe below but admit I’m not good about measuring things out!
Mexican Chicken Lime Soup
6-8 frozen chicken breasts (you can use less but we are a family of 6)
1 can black beans
1 can corn (I like to buy the fire roasted)
1 can rotel tomatoes
32oz chicken broth
Start by drizzling oil into the bottom of your instant pot. Cut onion and celery and turn on the saute button. I usually do 3-4 stalks of celery and just enough onion to flavor it without being overpowering (I hate onion). Once the onion and celery is softer I turn the Instant Pot off. I throw in the frozen chicken breast, black beans, corn, tomatoes, chicken broth and about 2 teaspoons of cumin and 1 Tablespoon of chili powder. Put the lid on and make sure the valve is in the middle so the pressure won’t just blow out the top. Turn it on to poultry and set to 25 minutes. It does take a little longer than 25 minutes since it needs time to build up pressure. I just turn it on and walk away to do other things but I’m guessing its a total of 35-40 minutes? Once the time is up I push the valve over to release the pressure and open the pot. I pull out the chicken breast and shred with a fork (again it shreds super easily). I put the chicken back in the pot and then squeeze in the juice from 1 lime. I also add in 2-3 drops of lime essential oil because I love the flavor but you can leave that out if you prefer. Stir it all up and its ready to go! I just serve it straight out of the pot and salt to taste. We usually eat this over rice but its good on its own as well.