If you’re craving a hearty, comforting meal that’s bursting with bold flavors and comes together in a flash, the Instant Pot Southwest Chicken Soup Recipe is an absolute game-changer. This soup combines tender chicken, smoky tomatoes, and a medley of spices to deliver a cozy bowl perfect for any day of the year. Plus, it’s all made effortlessly in the Instant Pot, making it a weeknight winner you’ll want on repeat!
Why You Should Make This Recipe
- Speedy and Easy: Thanks to the Instant Pot, dinner is ready in under 30 minutes without compromising on flavor.
- Rich Southwest Flavors: This recipe is infused with cumin, chili powder, and fire-roasted tomatoes that bring a vibrant, smoky depth to every spoonful.
- Healthy and Wholesome: Loaded with lean chicken, vegetables, and beans, it’s a nutritious meal that satisfies and fuels your body.
- Versatile and Customizable: Whether you want to spice it up or keep it mild, or swap ingredients to suit your pantry, this soup is super adaptable.
Ingredients & Substitutions
The magic of this Instant Pot Southwest Chicken Soup Recipe lies in its simple, accessible ingredients that each add something special—whether it’s the creamy sweetness of corn, the tangy brightness of lime, or the depth of smoky spices. These components come together to create a bowl that’s as colorful as it is delicious.
- Olive Oil: A good quality oil ensures the veggies sauté beautifully without sticking, adding a subtle richness.
- White Onion, Garlic & Green Bell Pepper: These aromatics build the flavorful foundation of the soup and bring a mild sweetness and crunch.
- Boneless Skinless Chicken Breast: Lean and tender, it cooks quickly and absorbs all the spices perfectly. You can swap for chicken thighs if you like a juicier texture.
- Frozen Corn: Adds a pop of sweetness and texture, balancing the savory elements.
- Fire Roasted Diced Tomatoes & Tomato Sauce: These ingredients bring a smoky, tangy backbone that gives the soup its signature Southwest flair.
- Black Beans: For protein, fiber, and heartiness, they round out the soup beautifully.
- Chicken Broth: The flavorful liquid base that melds all ingredients together.
- Chili Powder, Garlic Powder, Cumin: The spice trio that adds warmth, depth, and that iconic Southwest kick.
- Lime Juice: Added at the end for a fresh, zesty finish that brightens the entire dish.
- Fresh Green Onions and Parsley: For garnish, these fresh herbs add color and a burst of freshness just before serving.
How to Make Instant Pot Southwest Chicken Soup Recipe
Step 1: Sauté the Veggies
Fire up your Instant Pot with the sauté function and drizzle in the olive oil. Toss in chopped onions, minced garlic, and green bell pepper, stirring every few minutes until the onions turn translucent and fragrant—this builds the perfect flavor base for the soup.
Step 2: Add Remaining Ingredients and Pressure Cook
Next, stir in the chicken, frozen corn, tomato sauce, fire-roasted tomatoes, black beans, tomato paste, chicken broth, and all the spices. Mix everything thoroughly. Seal the lid tightly with the valve set to “sealing.” Cancel the sauté mode, hit manual or pressure cook, and set the timer for 8 minutes—let the Instant Pot work its magic.
Step 3: Release Pressure and Shred
Once cooking stops, allow the pressure to release naturally for 5 minutes, then carefully switch the valve to “venting” to release any remaining pressure. Open the lid, shred the cooked chicken using two forks, then stir in fresh lime juice to brighten the flavors.
How to Serve Instant Pot Southwest Chicken Soup Recipe
Garnishes
Fresh garnishes are a must! Top your soup with chopped green onions and parsley to add a lively crunch and color. For an extra special touch, consider adding crushed tortilla chips, shredded cheese, or creamy avocado slices to create layers of texture and flavor.
Side Dishes
This soup stands beautifully on its own but pairs wonderfully with warm cornbread, a light green salad, or even some crispy tortilla strips for dipping. Mexican rice or a simple avocado and tomato salad also complement the Southwest vibes perfectly.
Creative Ways to Present
Serve this soup in fun, colorful bowls to highlight the vibrant ingredients. Layer your garnishes in small dishes for a build-your-own toppings bar—it’s perfect for entertaining and lets everyone customize their bowl just the way they like!
Make Ahead and Storage
Storing Leftovers
Got leftover soup? No worries! Store it in an airtight container in the fridge for up to 4 days to enjoy quick, flavorful meals later in the week.
Freezing
This Instant Pot Southwest Chicken Soup Recipe freezes like a dream! Let it cool completely, then pack it into freezer-safe containers, leaving a bit of room for expansion. It keeps beautifully for 3 to 4 months, ready whenever you need a nourishing meal fast.
Reheating
Reheat your soup gently on the stovetop over medium heat, stirring occasionally, or zap it in the microwave in a microwave-safe bowl until piping hot. Add a splash of broth or water if it feels too thick after storing.
FAQs
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Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs will add extra juiciness and flavor to the soup. Just adjust the cooking time slightly if your thighs are on the bone, but boneless thighs work perfectly with the 8-minute cook time in the Instant Pot.
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Is it possible to make this soup on the stovetop?
Yes! Simply combine all ingredients in a large pot and simmer on low for about 45 minutes until the chicken is cooked through and flavors meld wonderfully.
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How can I add more heat if I like spicy food?
Feel free to add diced jalapeños when sautéing the veggies, sprinkle in cayenne pepper, or serve with a few dashes of your favorite hot sauce for that extra kick.
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What are some garnish ideas for the soup?
Great garnishes include fresh green onions, chopped parsley or cilantro, shredded cheese, crushed tortilla chips, diced avocado, or a dollop of sour cream. These add texture, color, and layers of deliciousness.
Final Thoughts
If you’re ready for a soul-warming meal that’s fast, flavorful, and fuss-free, this Instant Pot Southwest Chicken Soup Recipe is calling your name. Whip it up any day and enjoy a bowl of sunshine, spice, and comfort that feels like a warm hug in a bowl. Happy cooking and savor every spoonful!
Print
Instant Pot Southwest Chicken Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 26 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Instant Pot
- Cuisine: Southwestern American
- Diet: Gluten Free
Description
This Instant Pot Southwest Chicken Soup is a hearty and flavorful meal combining tender chicken breasts, fire-roasted tomatoes, black beans, corn, and southwestern spices, all cooked quickly under pressure. Garnished with fresh green onions and parsley, it’s a comforting, nutritious soup perfect for weeknight dinners or meal prep.
Ingredients
Vegetables and Aromatics
- 1 cup white onion, chopped
- 1 tbsp garlic, minced
- 1 cup green bell pepper, chopped
- 1 cup frozen corn
- 1–15 ounce can fire roasted diced tomatoes
- ½ cup tomato sauce
- 1 tablespoon tomato paste
- Fresh green onions and parsley for garnish, chopped
Proteins
- 2 lb boneless skinless chicken breast
- 1–15 ounce can black beans, rinsed and drained
Liquids and Oils
- 1 tablespoon olive oil
- 2 cup chicken broth
- Juice of 1 lime
Spices
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt and black pepper to taste
Instructions
- Preheat and Sauté: Preheat your Instant Pot using the SAUTE function and add olive oil. Once hot, add chopped onions, minced garlic, and green bell peppers. Sauté for 5-7 minutes, stirring occasionally, until onions are translucent.
- Add Ingredients: Add the chicken breast, frozen corn, tomato sauce, fire roasted diced tomatoes, black beans, tomato paste, chicken broth, chili powder, garlic powder, cumin, salt, and black pepper to the pot. Mix well to combine.
- Pressure Cook: Place the lid on the Instant Pot, making sure the pressure valve is set to sealing. Press cancel/off, then select the MANUAL/PRESSURE COOK button and set the timer to 8 minutes.
- Pressure Release and Shred: When cooking completes, allow a natural pressure release for 5 minutes, then carefully turn the valve to venting to release remaining steam. Open the lid, shred the chicken with two forks, and stir in the juice of one lime.
- Garnish and Serve: Ladle the soup into bowls and garnish with freshly chopped green onions and parsley. Enjoy your warm, flavorful Southwest Chicken Soup!
Notes
- Boneless, skinless chicken thighs can be used instead of chicken breasts for a juicier texture.
- To make this soup on the stovetop, combine all ingredients in a pot and simmer on low heat for about 45 minutes.
- Alternatively, use a slow cooker: cook on high for 4-6 hours or low for 6-8 hours.
- You can allow the Instant Pot to release pressure naturally for the entire duration if preferred.
- For extra flavor, garnish with crushed tortillas, shredded cheese, or avocado slices.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat leftovers on the stovetop or in the microwave until hot.
- Soup can be frozen for 3 to 4 months in a freezer-safe container; leave space for expansion.
