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
Katie says
You use raw chicken.
Savannah says
Do you use raw or cooked chicken? Just got an Instant Pot!
Katie says
Yes. It will be just as good. I am not sure on the timing on the stove top, but if you cook it long enough for the chicken to easily fall apart, it will be perfect. The Instant Pot just makes everything quicker and easier.
Tina says
I’m going to boil the chicken first on stove top for 30 to 45 min, and then add everything in. Since I dont have a crockpot.
You think it would still taste good?
Maggie says
Great recipe!! I do think your times are a bit off – I wish I could chop the celery, an onion, and a jalapeño in 5 minutes. The total cook time does not include both pressure cook and natural release time, let alone the time it takes to come to pressure.. am I missing something?
Katie says
I used a generic rotel version that was actually 14 oz… I definitely would use rotel or a generic version. The tomatoes with chiles really gives a good flavor. If you can’t find a generic size of the 14oz, I would go ahead and use 2 cans of the rotel. You might want to use the mild version if you don’t like things too spicy.
Mary Ann says
Do you use rotel tomatoes with green chilies ( which are only 10 oz. ) or diced can tomatoes which is 14 oz.???
karrie @ Tasty Ever After says
So happy you posted this because I LOVE Mexican chicken soup and don’t have an Instant Pot recipe for one! I’m going to make it Sunday night so we can have lunch leftovers for Monday.
Katie says
I am so glad you liked it Mike!!
Mike says
Nice and easy and good
Has a nice little kick to it
Will make again?
Katie says
You could cook it in the crockpot the same way, just longer… maybe 4 hours? I am only estimating, because I have not done it. If you cooked it on the stove, cook it the same way on low heat, but cook it until the chicken begins to fall apart. I have no idea how long that would be. I would estimate 3 to 4 hours on stove top, but I really have no idea. If you try it, let me know.
Charlotte says
This looks amazing! I don’t have an instant pot, but I’m assuming this could easily be a stove-top recipe too? Would you make any major changes if not using an instant pot?
Dawn - Girl Heart Food says
I LOVE Mexican food too! I saw this on FB yesterday and I knew I had to check out! This looks amazingly delicious, Katie! I love lime too so would definitely be adding extra…and top with lots of avocado and cilantro.