Pressure Cooker Mexican Chicken Soup

About This Recipe

Pulled chicken thighs cooked with stewed tomatoes, black beans, corn, cerveza, and a blend of Mexican spices.

Ingredients

• 2 lbs Boneless Skinless Chicken Thighs
• 2 cans (15 oz Stewed Tomatoes)
• 15 oz can Black Beans
• 15 oz can Corn
• 16 oz Chicken Stock
• 12 oz Cerveza (or more chicken stock)
• 2 tsp Kosher Salt
• 2 tsp Garlic Powder
• 2 tsp Onion Powder
• 2 tsp Chipotle Chili Powder
• 2 tsp Dried Oregano
• 1 tsp Ground Cinnamon
• 1 tsp Ground Coriander

Instructions

1. Add all the ingredients except the chicken thighs to a pressure cooker. Stir everything together before adding the chicken.
2. Seal and pressure cook for 15 minutes with quick release pressure (vent immediately).
3. Release the pressure and transfer the chicken to a bowl to shred.
4. Add the shredded chicken back to the soup, stirring well.
5. Serve with shredded cheese, tortilla chips or strips, cilantro, fat free Greek yogurt, and lime wedges, if desired.