Green Chile Chicken Soup

Ingredients

• 3 chicken breasts (about 2lbs)
• 64 oz chicken broth
• 1 tsp salt
• 1.5 tsp chili powder
• 2.5 tsp cumin
• 1/4 tsp cayenne
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 2 15 oz cans black beans (drained and rinsed)
• 2 cups frozen corn
• 4 oz green chiles
• 6 oz white medium cheddar cheese (shredded)
• 6 oz Mexican style blend cheese (shredded)
• 1 lime
• 1/2 cup heavy cream

Instructions

1. 1

   --- Cook the Chicken ---

2. 2

   Fully cook the chicken. I like to use the Instant Pot method: add 1 cup of the chicken broth to the Instant Pot. Place the trivet inside and place the chicken on top. Season with salt and pepper. Close the lid and seal. Cook for 8 minutes on high pressure before carefully performing a quick release. Remove the chicken to shred. (Do not place the chicken back in the Instant Pot yet.)

3. 3

   --- For the Soup ---

4. 4

   Add the remaining chicken broth, spices, black beans, corn, and green chiles to the Instant Pot.

5. 5

   Cook for four minutes under high pressure before carefully performing a quick release.

6. 6

   Add the fully-cooked shredded chicken, both cheese, and the juice of one lime to the Instant Pot.

7. 7

   Gently stir in the heavy whipping cream.

8. 8

   Top with avocado chunks, sour cream, or tortilla strips as desired.