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Bowls of pressure cooker Mexican chicken soup.

Mexican Chicken Soup

This is a 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.
Cuisine Southwestern Mexican
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8
Calories 67kcal


  • 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
  • 1/2 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


  • 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.


Calories: 67kcal | Carbohydrates: 8g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 430mg | Potassium: 254mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1033IU | Vitamin C: 8mg | Calcium: 38mg | Iron: 1mg