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
Scale
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.
