Mexican chicken soup made with chicken, beans, and sweet potatoes; can be made in just 25 minutes.
Ingredients
• 2 Tbsp. olive oil
• 1 large yellow onion, diced
• 1/2 tsp kosher salt
• 2 cloves garlic, grated
• 1 tsp cumin
• 1 medium sweet potato, peeled and diced
• 2 boneless skinless chicken breasts
• 1 cup brown rice, uncooked
• 4 cups chicken stock
• 1 cup roasted salsa Verde
• 1 can black beans (15.5 oz.), rinsed and drained
Instruction
1. Set setting to sauté mode. Cook onions in olive oil for 1 minute. Add salt, garlic and cumin; cook another 2 – 3 minutes (until soft).
2. Set setting to Manuel. Add chicken stock, sweet potato, chicken, brown rice, and salsa Verde and stir to combine. cook for 20 minutes.
3. Let pressure natural release (10 minutes), then quick release. Remove and shred the chicken, add it back to the soup with black beans.
