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Mexican chicken soup in instant pot
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5 from 3 votes

Instant Pot Mexican Chicken Soup

This foolproof Instant Pot Mexican Chicken Soup is perfect for healthy weeknight dinners, meal prep, and flavor-packed lunches! It’s easy to make in 30 minutes and loaded with shredded chicken, black beans, veggies, and savory Mexican spices.
Prep Time5 minutes
Cook Time23 minutes
Total Time28 minutes
Course: Soup
Cuisine: Mexican
Keyword: Instant Pot Mexican Chicken Soup, Instant Pot Mexican Recipes, Mexican Chicken Soup Recipe
Servings: 8 servings
Author: Silvia Dunnirvine

Ingredients

  • 3 lb chicken breast
  • 32 oz chicken broth
  • 1 tbsp olive oil
  • 1 can black beans drained
  • 1 can corn drained
  • 2 tomatoes diced
  • 1 red bell pepper chopped
  • 2 cups tomato sauce
  • 1 pk taco seasoning
  • 1 tsp paprika
  • 1 pinch sea salt + pepper

Instructions

  • Season chicken breasts with salt, pepper and paprika. 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. 
  • Add in about 2 cups of chicken broth. 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 cutting board. Using two forks, 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, cilantro, fresh jalapeño slices, feta cheese and plenty of tortilla chips.

Notes

Substitute diced tomatoes + tomato sauce for 28oz can diced or crushed tomatoes. 
Store the cooled, leftover soup in an airtight container in the fridge for up to 3 days. It can also be frozen for about 2 months.
Allow the frozen soup to thaw fully in the fridge first, then reheat in the microwave or in a pot on the stove until warmed through.

Nutrition

Calories: 339kcal | Carbohydrates: 27g | Protein: 43g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 111mg | Sodium: 1269mg | Potassium: 1160mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1607IU | Vitamin C: 35mg | Calcium: 36mg | Iron: 3mg