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Mexican chicken soup

Mexican Chicken Soup- Instant Pot Spicy Chicken Soup

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.
Course Entree, Low Carb, Main Course, Soup
Cuisine Mexican, Paleo, Whole 30
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 30 minutes
Servings 6
Calories 229kcal


  • 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


  • 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. 



*You can serve this with a side of rice. When you eat the soup you can add in a little rice to the bowl.
*I garnish with a lime for those who want a bit more lime juice.
*I chop up a jalapeño to serve on the side for those who want a spicier soup.


Calories: 229kcal | Carbohydrates: 12g | Protein: 19g | Fat: 12g | Saturated Fat: 1g | Cholesterol: 48mg | Sodium: 1050mg | Potassium: 899mg | Fiber: 4g | Sugar: 4g | Vitamin A: 345IU | Vitamin C: 33.7mg | Calcium: 61mg | Iron: 2.1mg