Instant Pot Mexican Chipotle Chicken Soup
This might look like a lot of ingredients (a lot of them are canned) but this is pretty much a dump it and cook it IP recipe. There’s very little chopping involved. You can saute the veggies (optional) or just dump everything in the IP and push the button.
- Total Time: 35 minutes
- Yield: 8 to 10 1x
- Category: Soups
- Cuisine: Mexican or Southwestern
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, finely chopped
- 1 green bell pepper, finely chopped
- 1 large jalapeño, finely chopped
- 2 tablespoons minced garlic
- 2 teaspoons smoked paprika
- 2 tablespoons cumin
- 1 teaspoon oregano
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 cans (15 ounce) petite diced tomatoes with juice (may use 1 large 29-ounce can)
- 1 small can hominy drained or one 15 ounce can corn, drained or about 1 1/2 cups corn kernels
- 1 can fire roasted green chiles and any juice
- 1 to 3 chipotle chilis from a can of Chipotles in Adobo along with some of the adobo (see note)
- 2 pounds (about) frozen boneless chicken breast (see note)
- 1 48 ounce box Chicken Broth
- 2 tablespoons lime juice
- Garnish with fresh cilantro, lime, cheese and sour cream (along with any of your other favorite accompaniments)
Instructions
Add oil to Instant Pot and press the Saute button for medium heat. (see note) When hot add chopped vegetables and saute for several minutes until the onions and peppers begin to soften. Add the garlic. Sauté briefly until fragrant. Add spices and stir to distribute, stirring for just a minute.
Add canned tomatoes, hominy or corn, green chiles, chiles in adobes, broth, and chicken. Cancel Saute mode and set Instant Pot to High Pressure for 10 minutes. Let natural release for 5 minutes. Remove chicken and shred. Add shredded chicken into to Instant Pot and stir in lime juice.
Garnish as desired. Serve with fresh, warm tortillas or Jalapeno Cornbread.
Notes:
- Saute: If you are in a hurry, you can skip the saute of the vegetables.
- Chilis in Adobo: Know your heat level. 1 is pretty mild, 2 medium, 3 a nice hot and if you wish you can go up from there; some people use a whole can!
- Chicken: This recipe calls for frozen chicken which is nice, but works well with fresh, too. The amount of chicken isn’t particular, just a suggested amount.
- This is a large pot of soup and will come right up to the max fill line, maybe even a bit over. If that bothers you, remove some of the broth and add it after the soup is done, stirring in to heat through.
- Timing: The Instant Pot, after using the saute function for the vegetables took about 15 minutes to come up to pressure, then 10 to cook.
Keywords: Bargain Meal of the Week, Bell Peppers, canned green chile, canned tomatoes, Chicken, Chicken Stock, Chipotle, Corn, hominy, Hot Peppers, Instant Pot, Jalapeno, Lime, Mexican or Southwestern, Soup, Tomatoes