MEGA flavorful, this Instant Pot Mexican Chicken Soup is a delicious and complete on pot meal.
For me this is just about one of the most exciting (cooking) time of the year. Wanna know why? Cinco de Mayo baby!! Just thinking of all the salsa, cilantro, jalapeño, guacamole and TACOS makes me feel like a happy piñata!
This year with the addition of my Instant Pot, MAGIC will be happening fast. But if you don’t (yet) own an Instant Pot, no worries I’ve got options for you. Here are some;
Ranchero Beans Breakfast Burrito
Ground Beef Brown Rice Stuffed Peppers
Black Bean Enchiladas (Vegetarian )
**CAUTION**
“EXPLOSION OF FLAVORS ZONE”. ENTER AT YOUR OWN RISK!
MEGA flavorful, this Instant Pot Mexican Chicken Soup is a delicious and complete on pot meal. I used few ingredients in this recipe, yet it is bursting with flavor and very filling.
This Mexican Chicken Soup is not only perfect for Cinco de Mayo as it is still cold-ish this time of year, but for all winter and months leading up to Cinco de Mayo (May). This easy soup recipe is a nice way to add a lot of flavor to your plate and let’s not forget about all the nutrition you can enjoy from consuming meals packed with earth grown ingredients.
Now let’s discuss the best methods for cooking this insanely delicious Mexican Chicken Soup!
Table of Contents
The Instant Pot Method
It’s hard to not give preference to the Instant Pot method because it cooks really fast, require no stirring or watchful eyes and the result is truly just as delicious as the traditional stove top method. This two step recipe is done a lot quicker in the Instant Pot and will leave you with a lot less dishes to clean up.
I am a huge fan on Instant Pot meals, as you’ve probably seen an array of IP recipes on my blog in the past couple months. I’ll plug in a few here if you care to check it out;
INSTANT POT SHORT RIBS WITH CREAMY POLENTA
INSTANT POT SOY-FREE ASIAN SALMON
The Stove Top Method
This method will require some stirring, longer cooking time and because we are adding chicken this is a two process recipe. The chicken can either be baked in the oven, pan sautéed or steamed (I actually believe that steaming might be best here).
I will say this, because the IP does take some time to build up pressure AND to release pressure, the overall times for both methods is just about the same (not cooking times).
**I will come back to update this recipe with stove top times and instruction once I have that ready for you.
A persoanl note
Give me a pot, fresh garden veggies and a wooden spoon and I feel on top of the world. Yep, I pretty much feel mostly empowered when cooking. At some point in life I discovered that my number one form of love expression is by feeding others. Anyone! Naturally, by sharing food and recipes though GITK I extend my most loving self to you, with and open heart filled with gratitude for these few minutes that you chose to be here with me. Thank you!
Instant Pot Mexican Chicken Soup
Ingredients
- 1 1/4 lb chicken breast, about 3 breasts
- 4 cups chicken stock or broth, divided
- 2 tbsp olive oil
- 1 pk taco seasoning
- 1 can 15oz black beans, rinsed
- 1 can 15oz garbanzo beans, rinsed
- 1 can 15oz corn, rinsed
- 1 can 28oz crushed tomatoes
- 1/4 tsp red pepper flakes
- 1 pinch sea salt + pepper
Instructions
- Turn the Instant Pot on sauté mode. When hot add in the oil. Sauté the chicken breasts on both sides, about 5-6 minutes on each side.
- Pour in two cups of chicken stock. Cancel out sauté mode, cover and seal the valve. Cook on high pressure for 8 minutes, when done release all pressure and open the pot.
- Transfer the chicken to a large plate or platter. Using two forks, start to shred the chicken completely. The chicken should be able to come apart very easily. When done, transfer the shredded chicken back into the pot.
- Add remaining ingredients at this point, including the remaining two cups of chicken stock. Season with taco seasoning, red pepper flakes, salt and pepper to taste. Give it a good stir.
- Cover the pot once again and seal the valve. Cook on high pressure mode for 3 minutes. When done, quickly release the pressure.
- Serve with avocado (or guacamole), cilantro, fresh jalapeño slices, sour cream and plenty of tortilla chips.
Can you give me an idea how to make this without an instant pot
Hi Michelle! You have two choices; you can cook the chicken immersed in water/ chicken broth until it is fork tender and easy to shred OR you can steam the chicken breast, until fork tender. Once the chicken is fully cooked and shredded, you can just follow the recipe instructions. Add remaining ingredients to the pot and cook (simmer) for about 15 minutes. Hope this helps!
Hi, can you give me an idea on what to replace the beans with? I’m allergic.
Hi Vanessa! you don’t necessarily need replace the beans, the chickpeas and corn should be enough. You could add more chickpeas if you like or add more veggies.
Is an instant pot like a large rice cooker?
I have one that looks almost exactly like your instant pot. 🙂
Not exactly Tabatha. My instant pot also has the rice function, 7 functions all together but a rice cooker isn’t the same as a pressure cooker. Hope this helps
Just made this! It was delicious! I did lessened the red pepper to 1/8 tsp and it didn’t give it a huge kick but just enough…also used thighs instead of breasts. Amazing soup!
Thank you so much for your feedback! Glad you hear that you liked this soup!