When a craving for something warm, zesty, and incredibly fast hits, this Instant Pot Mexican Chicken Soup is the answer! Forget simmering for hours; this vibrant, flavor-packed soup comes together in a mind-blowing 15 minutes from start to finish. It’s the perfect weeknight warrior, delivering all the comforting goodness of a classic chicken soup with a bold, spicy Mexican twist. Let the pressure cooker do the work while you get ready to dive into a bowl of pure deliciousness.
Ingredients
• 8 cups / 2 L Chicken Broth
• ½ tsp / 2.5 g minced Habanero
• 1/3 cup / 80 mL Salsa
• 1 tsp / 3 g Garlic Powder
• 2 cups / 300 g cooked and shredded Chicken
• 1 tsp / 3 g Onion Powder
• 1 tbsp / 7 g Cumin
• ½ cup / 50 g chopped Scallions
• ½ cup / 20 g chopped Cilantro
• 4 ounces / 113 g canned and chopped Green Chilies
• 1 cup / 150 g Celery Root, diced
• Salt and Pepper, to taste
Instructions
1. Combine : Place the chicken broth, minced habanero, salsa, garlic powder, shredded chicken, onion powder, cumin, scallions, cilantro, green chilies, and diced celery root into the inner pot of your Instant Pot.
2. Season and Stir: Give all the a thorough stir to combine. Season generously with salt and pepper to your preference.
3. Pressure Cook: Secure the lid, ensuring the steam release valve is in the ‘Sealing’ position. Select the ‘SOUP’ function and set the cook time to 10 minutes.
4. Natural Release: Once the cooking cycle is complete, allow the pressure to release naturally. This helps the flavors meld and is safer for liquid-based recipes.
5. Serve and Enjoy: Carefully open the lid once the float valve has dropped. Stir the soup, ladle into bowls, and serve immediately with your favorite toppings.
Nutritional Information
• Per Serving: 1 cup
• Calories: 100
• Total Fats: 4g
• Net Carbs: 3g
• Protein: 11g
• Fiber: 0.5g
Pro Tips
• For a super quick prep, use a store-bought rotisserie chicken. Simply shred the meat and add it directly to the pot.
• Elevate your soup with toppings like crushed tortilla strips, a dollop of sour cream, shredded Monterey Jack cheese, fresh avocado, and a squeeze of lime.
• Control the heat by using a mild salsa and omitting the habanero for a kid-friendly version, or add a pinch of cayenne for an extra spicy kick.
• This soup stores beautifully. Keep it in an airtight container in the refrigerator for up to 4 days. The flavors get even better the next day.
FAQ
Q: Can I use rotisserie chicken for this Instant Pot soup
A: Yes, using a store-bought rotisserie chicken is a fantastic shortcut for this recipe. Simply shred the meat and add it directly to the pot for a super quick prep.
Q: How can I make this Mexican chicken soup less spicy
A: To control the heat and make a milder, kid-friendly version, use a mild salsa and omit the minced habanero entirely.
Q: What are the best toppings for Mexican chicken soup
A: Elevate your soup with toppings like crushed tortilla strips, a dollop of sour cream, shredded Monterey Jack cheese, fresh avocado, and a squeeze of lime.
Q: How long does this soup last in the fridge
A: This soup stores beautifully in an airtight container in the refrigerator for up to 4 days. The flavors often get even better the next day.
