Instant Pot® Mexican Chicken Soup

This Mexican chicken soup recipe is an interesting variation on chicken soup made in the Instant Pot®, this time with some spice from canned chipotle peppers and chili powder.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 481 Calories

Ingredients

• 2 teaspoons salt
• 1 teaspoon dried oregano
• 1 onion, diced
• 1 cup diced celery
• 1 cup diced carrots
• 5 cloves garlic, chopped
• 2 teaspoons chili powder
• 2 limes, juiced
• 6 cups chicken stock
• 1 fresh jalapeno pepper, sliced
• 2 teaspoons cumin
• 1 (4 ounce) can chopped green chilies
• 1 tablespoon olive oil, or more as needed
• 1 avocado, diced, or to taste
• 1 cup shredded Cheddar cheese, or to taste
• 1 (14.5 ounce) can fire-roasted tomatoes
• 2 pounds whole skinless, boneless chicken thighs
• 1 (15 ounce) can black beans, drained and rinsed, or more to taste
• 1 (12 ounce) package tortilla strips
• 2 tablespoons hot sauce, or to taste
• 1 teaspoon adobo sauce from canned chipotles, or to taste
• 0.25 cup sour cream, or as desired

Recipe Instructions

Step 1

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil, onion, and garlic. Saute until onion is soft and translucent, 3 to 4 minutes. Add stock, chicken, beans, tomatoes, chiles, carrots, celery, salt, cumin, chili powder, oregano, and adobo sauce. Stir well. Close and lock the lid. Choose manual high pressure and set the timer for 17 minutes. Allow 10 to 15 minutes for pressure to build.

Step 2

Remove chicken and shred using 2 forks. Return chicken to the pot. Season with lime juice and adjust salt, if necessary.

Step 3

Ladle soup into bowls and top with tortilla strips, Cheddar cheese, sour cream, avocado, jalapeno pepper, and hot sauce.

Step 4

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.