Instant Pot Mexican Chicken Soup

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Instant Pot Mexican Chicken Soup is a light and delicious one-pot chicken and bean soup that with delight your taste buds. Easy to make and this soup can be a complete meal if any grain is added to it.

I have been under weather for many days, and so was my elder one. First, it was fever and then sour throat. we were not able to swallow anything as it hurt a lot. I felt like just having warm liquids all the time. My doctor told me to have chicken broth, but I don’t like plain broth. Mexican food is my second favorite food and so I decided to make this Mexican Chicken soup in an Instant Pot. As I was not well, because of Instant pot, It was so easy for me to make this soup, as I just dumped all the things in the pot, set the time and went back to bed to nap. Once I woke up, this delicious Instant pot Mexican chicken soup was ready. Yes, the only task left was to photograph it.


Why is this Instant pot Mexican chicken soup good for you when you are sick?
1. Chicken soup is good for soothing both cold and flu symptoms. The chicken soup has anti-inflammatory properties.
2. Black beans are packed with fiber and protein, which means they will keep you feeling full and energetic for hours.
3. Made in the Instant Pot, this soup is so easy to make, you don’t need to keep standing and wait till the soup is done.


How long can you keep homemade Mexican chicken soup in the refrigerator?

  • Properly stored, the cooked chicken soup will last for 3 to 4 days in the refrigerator. So you can make a big batch of this soup and enjoy it later.
  • To further extend the shelf life of the cooked chicken soup, freeze it in an airtight container or heavy-duty freezer bags.


Before freezing the soup. make sure it comes to room temperature after cooking. Make sure you should not keep the food outside for more than 2 hours before freezing.

Here is the recipe for this delicious  Mexican Chicken Soup. Check out the step wise step collage below the recipe

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Instant Pot Mexican Chicken Soup

A light and nutritious Chicken and black bean soup to delight your taste buds.

Course Soup
Cuisine Mexican
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Author Swati Goyal

Ingredients

  • 1 Chicken Breast
  • 1 cup diced mixed bell peppers
  • 1/2 cup cooked black beans
  • 3 cloves of garlic chopped
  • 1 red onion chopped
  • 1 can diced tomatoes
  • 4 cup Chicken broth
  • 1/2 Avocado diced
  • cilantro for garnish
  • 1 tsp olive oil
  • 1 cup water ( add according to desired consistency)

Spices used

  • 1/2 tsp garlic powder
  • 1/2 tsp black pepper
  • 1/2 tsp dried parsley
  • 1/2 tsp oregano
  • 1/2 tsp cumin powder
  • 1/2 tsp paprika or red chili powder
  • salt to taste

Instructions

  1. Put the Instant pot on Saute mode and once it is hot, add the olive oil.

  2. now add chopped garlic, onions and saute for 1 minute.

  3. Add bell peppers and saute for another minute.

  4. Add the diced tomatoes, black beans and saute for another minute.

  5. Now add the chicken breast, followed by the spices and broth. If you want more liquid, you can add water at this stage.

  6. Close the lid and set the instant pot on poultry mode, this takes about 15 minutes.

  7. Once the timer is off, using quick release take out the pressure.

    open the instant pot and take the cooked chicken breast out.

  8. Using a fork, shred the chicken and add it back to the soup.

  9. put the pot on saute mode and let the soup cook for about 10 minutes or till you get the desired consistency.

  10. Serve the soup in bowls, add avocados and garnish with chopped cilantro and serve.

Recipe Notes

Keep a check on the amount of salt you add. As the chicken broth already has salt, make sure you add the salt accordingly.

You can adjust the spice level according to your taste. You can also add lime juice to the soup. I like to add lime juice to my soup.

Add brown rice or pasta to make this soup a complete one-pot meal.

 

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Instant pot mexican chicken soup
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Thanks,
Swati Goyal

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