Mexican Chicken Soup (Caldo de Pollo)

     I love writing new recipes for soup.  This is a savory, delicious and slightly spicy recipe and is quickly becoming one of our favorite soups. I hope you try this recipe.  The Mexican Spice Mix is great to have on hand - I do suggest making a batch! You can use it for anything from tacos to fajitas...and now - SOUP!  Enjoy. Diane 

Kitchen Note: This recipe cannot be safely canned due to the cream of chicken soup being used. 

Mexican Chicken Soup 
​(Caldo de Pollo) 

Ingredients: 
3 chicken breasts (about 1 1/2-2 pounds)
2 cups corn
1 can (15oz) black beans, drain & rinse 
1 can (14.5oz) diced fire roasted tomatoes 
1 small can (4oz) chopped green chiles
1 large can (22.6oz) condensed cream chicken soup OR 2 regular cans (10.5oz)
2 Tbs my premade (link here) Mexican spice dry mix *or see below

IF you're not making a large batch of my Mexican spiced dry mix then use this:
2 teaspoons chili powder
1/2 Tablespoon smoked paprika
1 teaspoon granulated onion
1/2 teaspoons garlic powder
2 heaping teaspoon cumin
1/8 teaspoon of cayenne
1/2 teaspoon salt
1/4 teaspoon ground pepper
1 cup chicken broth or water (do NOT stir the water into soup - leave on top)

Directions: 

• Smear a small amount of olive oil around the bottom of the inner pot to prevent scorching.
• Lay the chicken down in pot first.
• Add all the remaining ingredients on top of chicken.
• Pour the 1 cup broth or water over top of ingredients. (do not mix this liquid in)
• Place lid on Instant Pot, set pot to "Seal."
• Hit "Manual" on your Instant Pot and set cook time for 25 minutes. 
• Once cook time is finished, do a 'quick release.'
• Remove chicken breasts and shred with two forks, returning chicken to the pot once shredded.
• Stir contents and Serve Hot.  

Toppings: 
   You can stir shredded cheese into your soup, top with slices of avocado and sour cream, add a sprinkle of tortilla strips and or cheese.  

Yield 3-4 quarts