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.
The spicy flavors makes this 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.
Watch how to make
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...
Or you can make my low carb Mexican cauliflower rice! It will be delicious with the soup.
Steps to make
Follow these easy steps to make.
- Turn on Instant Pot saute setting.
- Sauté 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.
Can you freeze it?
This pressure cooker Mexican Chicken Soup freezes well, so it is great for meal prep.
Just store in an airtight container and freeze.
When you are ready to cook, defrost, reheat, and top with your fresh toppings!
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!
Notes
****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!
For more great Instant Pot recipes, try:
- 15 Minute Instant Pot Salsa Verde Chicken
- Instant Pot Gumbo with Shrimp and Sausage
- Instant Pot Stuffed Pepper Soup
- Instant Pot Cheesesteak Sloppy Joes
Mexican Chicken Soup- Instant Pot Spicy Chicken Soup
Ingredients
- 1 pound chicken breast
- 2 celery stalks, chopped
- 1 onion, chopped
- 1 jalapeno, diced
- 2 tablespoon olive oil
- 4 garlic cloves, crushed
- 14 oz can diced tomatoes with chiles
- 6 cups chicken broth
- 1 lime, juiced
- 1 teaspoon cumin
- ½ bunch cilantro, chopped
- 1 avocado sliced
- 1 lime, sliced for garnish
Instructions
- Turn on Instant Pot saute setting.
- Sauté 2 chopped celery stalks, 1 chopped onion, 1 diced jalapeño, and 4 crushed garlic cloves in 2 tbs olive oil. Cook until tender.
- Add 1 pd chicken breasts, 14 oz canned tomatoes, 6 cups chicken broth, and 1 teaspoon 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 juice from 1 lime and stir. Add in fresh chopped cilantro.
- Serve soup with a slice of avocado.
