Mexican Chicken Soup Recipe made in the Instant Pot. With Black beans, sweet corn and plenty of Mexican spices, this will soon become your favorite Mexican Chicken Soup.
I was taking with my neighbor at our last neighborhood wine night and the subject of food came up. Go figure. Anyway, one thing led to another and before you know it I found out he has an Instant Pot and loves it to make this Instant Pot Mexican Chicken Soup Recipe.
Since that conversation I’ve tried both, his recipe for this soup and a recipe for spicy chicken wings that I created. Once again, the Instant Pot didn’t disappoint.
There are so many things to love about this Mexican Chicken Soup recipe
It feeds a crowd. This recipe makes about five quarts of soup. Being empty nesters, we enjoyed this for leftovers and then more leftovers.
The good news is that this soup freezes well, so you can have a stash to reheat when you need dinner in a flash.
The flavor is outstanding. And visually it’s beautiful and inviting. The red brick color and the spicy flavors come from the canned tomatoes, the chili powder and the single blend chile powder.
I’m reminded that chili powder with an “i” is a blend of spices created to use to flavor soups and stews. Chile with an “e” is a ground product made from a single chile pepper. Most commonly made from any variety of New Mexico chile peppers, ancho peppers or chipotle peppers. Ancho chiles are dried poblano peppers, and chipotle peppers are dried and smoked jalapeno peppers.
The soup is delicious all on its own, but the flavor is certainly elevated when you take a big spoon of sour cream and blend it into the steaming hot soup. Crunch some tortilla chips over the top and dig in. And it won’t hurt a thing to top with some fine diced fresh cilantro and a squeeze of lime.
Ole’ a beautiful Mexican Chicken Soup.
Pressure Cooker Mexican Chicken Soup Recipe
I hope you give this Instant Pot Mexican Chicken Soup recipe a try. And if you do, please come back and let me know how you liked it and give the recipe a star rating.
Your feedback is valuable to me for developing future recipes. And if you have a favorite Instant Pot Chicken Soup recipe, let me know, I’d love to give it a try.
We absolutely loved this soup and it will be a favorite of ours to serve this Fall and Winter. And so full of flavor, it’s a great soup for entertaining. This recipe was passed along to me from my next door neighbor who found the recipe over at Pressure Cooking Today. A great resource for Instant Pot and Pressure Cooking Recipes. I adjusted a few ingredients to reflect our love for Southwestern seasonings.
Related Recipes
More Mexican Chicken Soup recipe ideas. You won’t want to miss these versions. And if you’re looking for more soup recipes, don’t miss my Soup Category. You’ll find lots of great recipes, including the most popular on my site for Anthony Bourdain’s New Mexico Style Chili.
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Mexican Chicken Soup
Ingredients
- 2 tablespoons olive oil
- 1 large onion diced*
- 3 cloves garlic minced, pressed or grated
- 4 boneless skinless chicken breasts
- 16 ounces medium heat chunky salsa
- 2 14.5 ounce cans peeled and diced tomatoes
- 2 14.5 ounce cans chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 tablespoon onion powder
- 1 tablespoon chili powder
- 2 teaspoons New Mexico Red Chile Powder or ancho chile powder
- ½ cup fresh parsley or 2 teaspoon dried
- 2 16 ounce cans black beans, drained
- 1 15 ounce bag frozen corn
- 1 tablespoon cider vinegar
- salt and pepper to taste
Instructions
- Select Sauté and add olive oil to the pressure cooker pot. When oil is hot, add the onion and cook, stirring occasionally until the onion is tender, about 5 minutes. Add the garlic and cook until fragrant. (under 1 minute)
- Add remaining ingredients, except beans, corn and vinegar. Lock lid in place, select High Pressure, 8 minutes cook time and press start. (It will take about 20 minutes to come to pressure because there is so much liquid.)
- When timer beeps, turn off pressure cooker, wait 10 minutes, then do a quick pressure release.
- Remove chicken breasts from soup and dice or shred. Return chicken to soup and stir in black beans, corn and cider vinegar.
- If necessary, select Simmer and bring to a boil, stirring occasionally until beans and corn are heated.
- Serve topped with shredded cheese, sour cream and tortilla strips, if desired.
- If you’re in a hurry, you can substitute 2 tablespoons dried onion and 1 teaspoon dried minced garlic. Skip the sautéing and just add all the ingredients, except corn and beans, to the pressure cooking pot.
- *You can use frozen boneless, skinless chicken breasts, adjust cook time to 11 minutes.
Nutrition
Mexican Chicken Soup Recipe … Its What’s for Dinner
Why Trust These Recipes? Lea Ann Brown has lived, worked and played in Colorado for 45 years. She has immersed herself in the Colorado Culinary space, is a Culinary School Graduate and publishes her Colorado food Blog, Cooking On The Ranch.
Wow! This is delicious and incredibly easy. I’ve been looking for an Instant Pot recipe that doesn’t require any sautéeing. It took me just ten minutes flat to plop the first set of ingredients into the pot, then maybe ten minutes later on to finish the dish. THANK YOU!
Hi Lea Ann,
I have an electric pressure cooker and I hardly ever use it. There are so many good reasons to use it more often!
I had no idea there was a difference between chil(i) and chil(e)s. I never thought about it-but certainly it changes how I look at spices when I am using and/or buying from this day forward.
Your Mexican chicken soup is full of warmth and soulful goodness. This is a great recipe.
Velva
P.S. Enjoy that fabulous bottle of Quilceda Creek Cabernet!
I forgot to rate it! 5 stars ++
I appreciate that rating Kathy.
Hi LeaAnn ! I have made this soup a few times! The flavors are delicious! It is easy & it does freeze well! I took it to a family Christmas gathering & received many compliments! Thanks!!!
I really appreciate you letting me know. So glad it was a hit. And glad to know it freezes well.
The color is absolutely amazing! I am still on the fence about purchasing an instant pot. My slow cooker died and I haven’t replaced it yet either. You are making a good argument for the IP!
This sounds heavenly Lea Ann! I’m ready for some simple comfort food and this fits the bill!
Lea Ann, sounds sooooo good, so easy, so perfect for summer AND it is so pretty! I wish Instant Pot would take pity on me and send me a 6-quart DUO!
Thanks Jean, always good to hear from you. I was hoping for the same thing from Instant Pot, I finally had to break down and buy one.:)
Wow. Looks sooo good. Great photos. Yum.
Why thank you Dan!
Yum! I love anything Southwestern and that can be made in the Instant Pot!! Sharing now.
Thanks so much Toni.
It looks delicious. Thanks for the shout out.
Thank you Barbara. And thanks for all of your pressure cooking inspiration. You’re the best.
This looks SO flavorful! Good use of the Instant Pot, too. I really need to get one. Once I figure out where I’d store it. 🙂 Anyway, good stuff — thanks.
Thanks so much John.
The soup looks very good and sounds like you are getting a lot of use from your pot.
Thank you Larry.