Mexican Chicken Soup is flavorful soup made with lime, cilantro, onion, and a jalapeño to spice it up! It is topped with a fresh slice of avocado and served with a side of rice. You can find it at your favorite Mexican restaurant or make this Instant Pot Spicy Chicken Soup recipe to enjoy at home.
Mexican Chicken Soup
Our family LOVES Mexican food. We eat at our local restaurant, Mi Casita almost once a week. They have great street tacos and enchiladas so it is hard to steer away from those… However, one day I was fighting a nasty cold and ordered their Mexican Chicken Soup. I couldn’t believe how delicious it was. It is a chicken lime soup with cilantro, onion, and a small amount of jalapeño. It is the perfect soup to fight a cold, but is delicious enough to eat any day of the week. It has become one of my favorite dishes.
I love this soup so much I had to create this Mexican Chicken Soup recipe to share with my readers. I made a huge batch and invited my girlfriends over for a girls night in. In the restaurant, they serve this soup with a side of rice. You can add or not add in the rice. We are all currently watching our waistlines, so it is great that the rice is optional. Without the rice, this naturally is a delicious Whole 30 soup, Paleo soup, or low carb soup!!! And it is low in calories…
Instant Pot Spicy Chicken Soup
But just because it is healthy doesn’t mean it isn’t one of the BEST SOUPS EVER!!! It really is wicked good. My girlfriends couldn’t believe this Instant Pot spicy chicken soup was healthy because of how good it tasted. They thought I was hiding something secret in the soup that would add on a bunch of weight. After all, how often can you find a guiltless dish that brings comfort and tastes amazing?
This pressure cooker Mexican Chicken Soup freezes well, so it is great for meal prep. It is also perfect to bring over to a sick friend. I only add one jalapeño in the recipe just to give it a little heat. However, I chop up a few fresh ones to serve on the side for those who like that extra kick. Besides being a big bowl of warm comfort fresh jalapeños help open those sinuses, and the limes are full of vitamin c!
****I only add one lime to this recipe because not everyone likes a strong lime flavor. HOWEVER, when I make it for myself, I add in 2 limes. Because you add the lime juice in at the end, you can taste it with one lime and decide if you want to add in the additional lime. Or you can serve it with slices of fresh lime for those who want to add it in additionally.
Enjoy!
If you like this recipe, check out: 15 Minute Instant Pot Salsa Verde Chicken, Low Carb Zuppa Toscana,, Mexican Quinoa, and Mexican Turkey Meatloaf.
Mexican Chicken Soup- Instant Pot Spicy Chicken Soup
Ingredients
- 1 pound chicken breast
- 2 celery stalks, chopped
- 1 onion, chopped
- 1 jalapeno, diced
- 2 tbsp olive oil
- 4 garlic cloves, crushed
- 14 oz can diced tomatoes with chiles
- 6 cups chicken broth
- 1 lime, juiced
- 1 tsp cumin
- 1/2 bunch cilantro, chopped
- 1 avocado sliced
- 1 lime, sliced for garnish
Instructions
- Turn on Instant Pot saute setting.
- Saute celery, onions, jalapeño, and garlic in the olive oil. Cook until tender.
- Add chicken, canned tomatoes, chicken broth, and cumin.
- Cover and lock the lid. Cook on manual High pressure for 10 minutes. Natural release 15 minutes and quick release after.
- Remove the chicken breasts from the soup and shred the chicken.
- Return the shredded chicken. Add lime juice and stir. Add in fresh chopped cilantro.
- Serve soup with a slice of avocado.
Video
Notes
Nutrition- Nutrition info is based on estimation only.
Sue says
This was my first Instapot recipe and we were so pleased! We halved it cause there are only two of us and we had to sub some ingredients due to Covid and not wanting to shop. We used 1 chicken breast, cup of chopped yellow pepper, fresh chopped tomatoes (3/4 cup) red pepper flakes (no jalepeños in the house,) and 1/4 cup bottled lime juice. Everything else as stated, but half. It was so tasty. Tried it with rice, without, with tortilla chips, and with sour cream— every combo was yumzola. Thanks so much for the great recipe.
Donna Pena says
I made this over the weekend and have to make another batch today because my family absolutely loves it! I love that it’s a quick and super easy soup that does not involve a lot of prep work. AND IT”S DELICIOUS! I serve it with Mexican rice and top it with onions, cilantro, lime and avocado. With a side of corn tortillas. YUMMY!