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Instant Pot® Mexican Chicken Soup
Instant Pot® Mexican Chicken Soup
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
55 minutes
Spicy Mexican chicken soup made in the Instant Pot® with chipotle peppers for a flavorful twist.
Ingredients:
  • 1 tablespoon olive oil, or more as needed
  • 1 onion, diced
  • 5 cloves garlic, chopped
  • 6 cups chicken stock
  • 2 pounds whole skinless, boneless chicken thighs
  • 1 (15 ounce) can black beans, drained and rinsed, or more to taste
  • 1 (14.5 ounce) can fire-roasted tomatoes
  • 1 (4 ounce) can chopped green chilies
  • 1 cup diced carrots
  • 1 cup diced celery
  • 2 teaspoons salt
  • 2 teaspoons cumin
  • 2 teaspoons chili powder
  • 1 teaspoon dried oregano
  • 1 teaspoon adobo sauce from canned chipotles, or to taste
  • 2 limes, juiced
  • 1 (12 ounce) package tortilla strips
  • 1 cup shredded Cheddar cheese, or to taste
  • 0.25 cup sour cream, or as desired
  • 1 avocado, diced, or to taste
  • 1 fresh jalapeno pepper, sliced
  • 2 tablespoons hot sauce, or to taste
Instructions:
  • 1. Heat oil in a multi-functional pressure cooker on Saute mode. Cook onion and garlic until soft, about 3 to 4 minutes. Add stock, chicken, beans, tomatoes, chiles, carrots, celery, salt, cumin, chili powder, oregano, and adobo sauce. Stir to combine. Seal the lid, select manual high pressure, and set the timer for 17 minutes. Let pressure naturally release for 10 to 15 minutes.
  • Release pressure using the quick-release method following the manufacturer's instructions for about 5 minutes. Then, unlock and remove the lid.
  • Shred the chicken using two forks, then return it to the pot. Season with lime juice and adjust salt to taste.
  • Serve the soup with a generous garnish of tortilla strips, Cheddar cheese, sour cream, avocado, jalapeno pepper, and hot sauce.

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