Imagine a hearty, flavorful meal that comes together with minimal effort, perfect for those busy weeknights. This Instant Pot Southwest Chicken Soup is exactly that – a culinary delight bursting with vibrant Mexican-inspired flavors, guaranteed to become a family favorite. It’s comforting, incredibly satisfying, and exceptionally easy to prepare, making it an ideal dinner solution for any occasion.
If you’re looking to expand your collection of delicious and quick Instant Pot soup recipes, be sure to explore more of our favorites. Dive into the classic comfort of our Instant Pot Chicken Stew, spice things up with our Instant Pot Taco Soup Recipe, or discover a unique blend of flavors with our Instant Pot Sweet Potato Kale Beef Soup. Each offers a different yet equally delicious experience, proving the versatility of pressure cooking!
The Instant Pot is a true game-changer in the kitchen, and this Southwest Chicken Soup showcases its power perfectly. It’s designed to bring dinner to the table quickly and effortlessly, transforming a handful of simple ingredients into a rich, complex soup in a fraction of the time compared to traditional methods. With everything we juggle in our daily lives, a wholesome, easy meal like this isn’t just a convenience; it’s a necessity.
This soup is a complete meal in itself. Packed with lean protein from the chicken and an abundance of colorful vegetables, it delivers a nourishing and balanced dish. You get your protein, fiber, and vitamins all in one bowl, meaning you can confidently skip the side dish if you’re in a rush without compromising on nutrition or satisfaction.
One of the greatest advantages of preparing this soup in your Instant Pot is the remarkably easy cleanup, much like our popular Instant Pot Meat Sauce Recipe. Everything, from sautéing the aromatic onions, garlic, and bell peppers to pressure cooking the remaining ingredients, happens in a single pot. This one-pot method not only saves you from a pile of dirty dishes but also allows the flavors to meld and intensify beautifully, creating a depth of taste that belies the short cooking time. It’s truly a culinary win-win!
Don’t own an Instant Pot yet? No worries at all! This incredibly versatile Southwest Chicken Soup can be just as delicious when prepared in a slow cooker or on the stovetop. While these methods will naturally take a bit longer, they offer their own unique benefits. The slow cooker provides a wonderful “set it and forget it” approach, allowing the flavors to slowly develop throughout the day with minimal hands-on effort. Cooking on the stovetop gives you more control over the simmering process, allowing you to fine-tune the consistency and taste. Regardless of your chosen method, your kitchen will be filled with the irresistible aromas of this comforting soup, promising a delightful meal.
Craving even more comforting soup ideas? You’ll love our Ground Beef Vegetable Soup Recipe, a hearty and wholesome option for any day. Or, explore our extensive collection of 30 Healthy Soup Recipes, where you’re sure to find something quick, easy, and satisfying to suit every palate and occasion!
How to Make Instant Pot Southwest Chicken Soup
Creating this flavorful soup in your Instant Pot is a straightforward process that yields incredible results. Follow these simple steps for a delicious and quick dinner.
Sauté the Aromatics to Build a Flavor Base
- Begin by preheating your Instant Pot. Select the SAUTE mode and add a tablespoon of olive oil. Once the oil shimmers, add the chopped white onions, minced garlic, and diced bell pepper. Sauté these ingredients for 5-7 minutes, stirring occasionally. This step is crucial for developing a rich flavor foundation as the onions become beautifully translucent and sweeten.
Add the Remaining Ingredients to the Instant Pot
- After sautéing, add all the remaining ingredients into your Instant Pot. This includes the boneless, skinless chicken breasts, frozen corn, tomato sauce, fire-roasted diced tomatoes, rinsed and drained black beans, tomato paste, chicken broth, chili powder, garlic powder, cumin, and salt and black pepper to taste. Mix everything thoroughly to ensure all components are well combined. Secure the lid on the pot, making sure the pressure release valve is set to the “Sealing” position.
Pressure Cook the Soup to Perfection
- Switch your Instant Pot to MANUAL/PRESSURE COOK mode and set the cooking time for 8 minutes. The Instant Pot will take a few minutes to build pressure before the cooking cycle begins.
- Once the 8-minute cooking cycle is complete, allow the pressure to naturally release for 5 minutes. This natural release helps keep the chicken tender and prevents foam from escaping through the valve. After 5 minutes, carefully switch the pressure release valve to the “Venting” position to quick release any remaining pressure.
- Once the float valve drops and the lid can be safely opened, remove the chicken breasts from the pot. Using two forks, shred the chicken directly in a bowl or on a cutting board, then return the shredded chicken to the soup. Stir in the fresh lime juice.
- Serve your delicious Instant Pot Southwest Chicken Soup immediately, garnished with fresh chopped green onions and parsley. Enjoy the rich, vibrant flavors!
How to Make Southwest Chicken Soup in the Slow Cooker
For those days when you prefer a hands-off approach and a slow, simmering flavor development, the slow cooker is your best friend. This method allows the ingredients to meld beautifully over several hours.
- Combine all the ingredients (except the lime juice, green onions, and parsley for garnish) into your slow cooker pot. Give everything a good stir to ensure even distribution of flavors.
- Cook on high for 4-6 hours, or on low for 6-8 hours. The cooking time may vary slightly depending on your slow cooker model and how tender you prefer your chicken. The chicken should be easily shreddable with a fork when done.
- Once the cooking is complete, carefully remove the chicken breasts and shred them using two forks. Return the shredded chicken to the soup, then stir in the fresh lime juice.
- Garnish each serving with a generous sprinkle of fresh chopped green onions and parsley before enjoying your comforting slow cooker Southwest Chicken Soup.
How to Make Southwest Chicken Soup on the Stovetop
The stovetop method is perfect if you don’t have a pressure cooker or slow cooker, or simply prefer traditional simmering. It offers excellent control over the cooking process and still delivers fantastic results.
- In a large, heavy-bottomed pot or Dutch oven, heat one tablespoon of olive oil over medium heat. Once the oil is hot, add the chopped white onions, minced garlic, and diced bell pepper. Sauté for 5-7 minutes, stirring occasionally, until the onions are translucent and fragrant. This foundational step is key to a flavorful soup.
- Add all the remaining ingredients to your pot, except for the lime juice, green onions, and parsley which are reserved for garnish. Include the chicken breasts, frozen corn, tomato sauce, fire-roasted diced tomatoes, rinsed and drained black beans, tomato paste, chicken broth, chili powder, garlic powder, cumin, and season with salt and black pepper to taste. Stir everything together well.
- Bring the soup to a gentle boil, then reduce the heat to low, cover the pot, and let it simmer for at least 45 minutes. Simmering allows the chicken to cook through and become tender, while the flavors deepen and meld. For a richer flavor, you can simmer for up to 60-90 minutes, stirring occasionally.
- Once the chicken is fully cooked and tender, remove it from the pot and shred it with two forks. Return the shredded chicken to the soup and stir in the fresh lime juice.
- Ladle the warm soup into bowls and garnish with fresh chopped green onions and parsley. A dash of hot sauce can be added for those who enjoy extra spice!
Notes and Customization for Your Southwest Chicken Soup
This Instant Pot Southwest Chicken Soup recipe is incredibly versatile, allowing for various customizations to suit your taste preferences and what you have on hand. Here are some tips and substitution ideas to make this soup truly your own:
- Garnish Galore: Beyond green onions and parsley, elevate your soup with a variety of toppings. Crushed tortilla chips add a satisfying crunch, shredded cheddar or Monterey Jack cheese offers a creamy, savory note, and diced avocado provides a cool, rich contrast. A dollop of sour cream or plain Greek yogurt can also add creaminess. Fresh cilantro is another excellent herb choice.
- Instant Pot Pressure Build-Up: Don’t be alarmed if your Instant Pot doesn’t start cooking immediately after setting the time. It needs a few minutes to come up to full pressure before the countdown begins. This is normal operation.
- Chicken Choices: While boneless, skinless chicken breasts are specified, boneless, skinless chicken thighs are an excellent alternative. They tend to be more forgiving and stay incredibly moist and tender during pressure cooking.
- Boost the Flavor with Charred Corn: If you have a few extra minutes, consider charring fresh corn kernels (or even frozen corn thawed) in a dry skillet before adding them to the soup. This extra step adds a wonderful smoky depth and sweetness that complements the Southwest flavors beautifully.
- Bean Swaps: No black beans? No problem! White beans (such as cannellini or navy beans) or pinto beans can be easily substituted for black beans, offering a similar texture and nutritional value. Just be sure to rinse and drain them thoroughly.
- Add Some Heat: For those who enjoy a spicier kick, consider adding a diced jalapeño or serrano pepper along with the bell pepper during the sautéing stage. You can also add a pinch of cayenne pepper or a dash of your favorite hot sauce at the end.
- Extra Veggies: Feel free to toss in other vegetables you enjoy or need to use up. Diced zucchini, a handful of spinach (stirred in at the very end until wilted), or even diced sweet potatoes (add with other ingredients for pressure cooking) would be delicious additions.
- Vegetarian Option: To make this soup vegetarian, simply omit the chicken and use vegetable broth instead of chicken broth. You can increase the amount of black beans or add other hearty vegetables like diced potatoes or chickpeas for extra substance.
Instant Pot Southwest Chicken Soup
Olivia Ribas
6 people
10 minutes
8 minutes
8 minutes
26 minutes
Cozy up to a large bowl of this Instant Pot Southwest Chicken Soup tonight for dinner! Made with delicious Mexican flavours, this soup is an easy family friendly weeknight dinner.
Ingredients
- 1 tablespoon olive oil
- 1 cup white onion chopped
- 1 tbsp garlic minced
- 1 cup green bell pepper chopped
- 2 lb boneless skinless chicken breast
- 1 cup frozen corn
- ½ cup tomato sauce
- 1-15 ounce can fire roasted diced tomatoes
- 1-15 ounce can black beans rinsed and drained
- 1 tablespoon tomato paste
- 2 cup chicken broth
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt and black pepper to taste
- Juice of 1 lime
- Fresh green onions and parsley for garnish chopped
Instructions
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Preheat yourInstant Pot using the SAUTE function on the display panel and add olive oil. Once the oil is hot, add onions, garlic and bell pepper. Sauté for 5-7 minutes. Stir every couple minutes until the onions become translucent.
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Add all the remain ingredients (except the lime juice, green onions and parsley for garnish), in your Instant Pot. Mix all well and place the lid on the pot and make sure the pressure valve is in the sealing position.
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On the display panel, press the cancel/off button. Then select the MANUAL/PRESSURE COOK button and use the +/- buttons until the display says 8 minutes.
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When time is up, naturally release for 5 minutes before switching the pressure valve to the venting position. Once opened, shred the chicken with two forks and stir in lime juice.
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Garnish with fresh chopped green onions and parsley. Enjoy!
Notes
- You can use boneless and skinless chicken thighs for this recipe.
- If you prefer to make this recipe on the stove top, you just need to add all the ingredients in a pot and simmer on low for 45 minutes or so.
- You can also make this recipe in a slow cooker. Just cook on high for 4-6 hours or low for 6-8 hours.
- You can let the pressure release naturally entirely.
- You can garnish your soup with crushed tortillas, shredded cheese and avocado as well.
- To store: Store the soup in an airtight container in the fridge for up to 4 days.
- To reheat: Reheat leftover soup on the stovetop or in the microwave.
- To freeze: Cooled soup can be stored in a freezer-safe container for 3 to 4 months. Always make sure to leave some space in the container as the soup will expand as it freezes.
Nutrition
Calories: 375kcal,
Carbohydrates: 31g,
Protein: 57g,
Fat: 6g,
Cholesterol: 91mg,
Sodium: 782mg,
Potassium: 1020mg,
Fiber: 7g,
Sugar: 7g
Nutrition information is automatically calculated, so should only be used as an approximation.