The other night for supper I told my family we had chicken that needed to be cooked. No one could come up with a great idea of what to do with it. I said I wanted it to be fast, easy, healthy, and flipping delicious!!!
Then we all laughed and laughed because that sort of idea doesn’t really exist.
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Thanks to my Instant Pot, this meal is super fast and I only have one pot to wash afterward!
If you do not own an Instant Pot you can make this on the stove top. Cook chicken separately in a skillet, shred and then add to soup. Saute onion in butter until tender, then add the rest of the ingredients.
You could also make this soup in a crockpot.
- 3 raw chicken breasts
- 3 cups chicken broth
- 2 tablespoons cumin
- 1 white onion, diced
- 1 can whole kernel corn
- 1 can tomatoes and green chilies (drain for less heat or add the juice for more heat)
- 1 can chili beans, undrained
- 1 can black beans, drained and rinsed
- 2 tablespoons cornstarch, mixed with water (to prevent clumping)
- 2 cups warm milk
- fresh cilantro, finely chopped
- shredded Mexican style cheese
- chopped green onions
- juice of 1 lime
- Cracked Sea salt and black pepper
- Add raw chicken, chicken broth, cumin, and diced white onion to Instant Pot.
- Set Instant Pot for manual for 10 minutes. Quick release pressure.
- Remove chicken and shred (find my secret for the fastest and easiest way to shred chicken here!) Add shredded chicken back to Instant Pot.
- Let Instant Pot switch to Keep Warm setting. Add the rest of the ingredients. Stir to combine. If soup is no longer hot, switch to saute mode.
- Top with fresh cilantro, shredded cheese, and green onion.
- This is naturally gluten-free… YAY!
- If you are using frozen chicken you will need to set your Instant Pot for 14 minutes.
Look at all those beautiful colors!