Instant Pot Chicken Chickpea Soup
Hearty and delicious soup with chickpeas, chicken, green chili peppers and bacon bits.
Servings: 6 people
Ingredients
- 1 onion - diced
- 1 bell pepper - any color diced
- 1 cup celery - diced
- 8 ounces diced roasted green chili peppers
- 1 can chickpeas - drained
- 1 can pinto beans - drained
- 48 ounces chicken or vegetable stock
- 1/2 tablespoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 cup bacon bits - real bacon bits if possible
- 2 chicken breasts - fresh or frozen
- shredded cheese optional
- sour cream optional
Instructions
- Place the onion, bell pepper, celery and chili peppers into the instant pot and press the sauté button. Cook and stir mixture for about 3 minutes or until the onions start to soften a little.
- Add in the chickpeas, pinto beans, chicken or vegetable stock, chili powder, garlic powder, bacon bits and whole chicken breasts.
- Place lid on instant pot and select high pressure and let it cook for 20 minutes then do a quick release.
- Once the instant pot is open, use tongs to remove the chicken breast and then chop or shred the breasts then place it back into the soup.
- Stir together, taste broth careful because it will be hot and adjust salt if needed.
- Top with shredded cheese and sour cream if desired and enjoy.