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Instant Pot Mexican Chicken Soup

5 from 1 vote
Black beans, tomatoes, green chilies and chipotle peppers is a deliciously zesty and comforting meal made quick and easy in the pressure cooker.
Prep Time 5 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings 8
Calories 201

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  • 2 medium chicken breasts, boneless, skinless (about 1 pound)
  • 15 ounce black beans, rinsed and drained
  • 14.5 ounce diced tomatoes
  • 7 ounce green chilies
  • 1/2 medium red onion, chopped
  • 2 cups chicken stock
  • 1 medium chipotle pepper in adobo
  • 3 tbsp tomato paste
  • 1 tbsp fresh cilantro, chopped
  • 2 tsp garlic powder
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 cup corn kernels
  • avocado slices, sour cream, tomato and cilantro for garnish, optional


  • Add all ingredients except corn to the Instant Pot. Stir to combine.
  • Lock on lid and turn vent to "Sealing". Set Instant Pot to Pressure Cook - High Pressure. Use the (+/-) buttons to manually set cook time to 12 minutes. When cooking is done, allow Instant Pot to natural release for 5 minutes, then carefully turn vent to "venting" and let remaining steam to vent. Carefully open lid.
  • Remove the cooked chicken breasts from the Instant Pot and shred into bite size pieces. Return the shredded chicken to the pot and stir to combine.
  • Ladle soup into bowls and top with avocado slices, sour cream, chopped tomato and cilantro.
  • Store leftovers covered in the refrigerator for up to 3 days or freeze for up to 3 months.



Serving: 1cup | Calories: 201kcal | Carbohydrates: 25g | Protein: 20g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 38mg | Sodium: 356mg | Potassium: 677mg | Fiber: 7g | Sugar: 5g | Vitamin A: 372IU | Vitamin C: 11mg | Calcium: 41mg | Iron: 3mg
Course: Main Course, Soup
Cuisine: Mexican

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