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–+ servings

Pressure Cooker Mexican Chicken Soup

Pulled chicken thighs cooked with stewed tomatoes, black beans, corn, cerveza, and a blend of Mexican spices.
4.64 from 47 votes
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Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 13 Servings
Calories: 175kcal
Author: Mason Woodruff

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

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

Notes

Nutrition Facts Notes

  • Each 1-cup serving of chicken soup has 2 WW SmartPoints (blue).
  • If you swap the chicken thighs for chicken breast, each serving would have 155 calories, 19g protein, 15g carbs, and 2g fat.

Nutrition

Serving: 1C (250g) | Calories: 175kcal | Carbohydrates: 15g | Protein: 17g | Fat: 5g