Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Instant Pot® Mexican Chicken Soup Recipe
Instant Pot Mexican Chicken Soup offers interesting variations on traditional chicken soup made in pressure cookers with spicy Mexican flavor development and authentic seasonings. This modern approach maintains classic soup characteristics while incorporating Mexican spice profiles and efficient pressure cooking techniques. The interesting variation creates exciting alternatives.
This recipe offers yet another interesting variation on chicken soup made in the Instant Pot®, this time with some spicy heat from canned chipotle peppers and chili powder.
Prep Time:
20 mins
Cook Time:
30 mins
Additional Time:
5 mins
Total Time:
55 mins
Servings:
10
Yield:
10 servings
Cook Mode (Keep screen awake)
Ingredients
1 tablespoon olive oil, or more as needed
1 onion, diced
5 cloves garlic, chopped
6 cups chicken stock
2 pounds whole skinless, boneless chicken thighs
1 (15 ounce) can black beans, drained and rinsed, or more to taste
1 (14.5 ounce) can fire-roasted tomatoes
1 (4 ounce) can chopped green chilies
1 cup diced carrots
1 cup diced celery
2 teaspoons salt
2 teaspoons cumin
2 teaspoons chili powder
1 teaspoon dried oregano
1 teaspoon adobo sauce from canned chipotles, or to taste (Optional)
2 limes, juiced
Toppings:
1 (12 ounce) package tortilla strips
1 cup shredded Cheddar cheese, or to taste
¼ cup sour cream, or as desired
1 avocado, diced, or to taste
1 fresh jalapeno pepper, sliced
2 tablespoons hot sauce, or to taste
Directions
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil, onion, and garlic. Saute until onion is soft and translucent, 3 to 4 minutes. Add stock, chicken, beans, tomatoes, chiles, carrots, celery, salt, cumin, chili powder, oregano, and adobo sauce. Stir well. Close and lock the lid. Choose manual high pressure and set the timer for 17 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid.
Remove chicken and shred using 2 forks. Return chicken to the pot. Season with lime juice and adjust salt, if necessary.
Ladle soup into bowls and top with tortilla strips, Cheddar cheese, sour cream, avocado, jalapeno pepper, and hot sauce.
Nutrition Facts (per serving)
| 481 | Calories |
| 27g | Fat |
| 38g | Carbs |
| 24g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 10 | |
| Calories 481 | |
| % Daily Value * | |
| Total Fat 27g | 34% |
| Saturated Fat 7g | 37% |
| Cholesterol 66mg | 22% |
| Sodium 1590mg | 69% |
| Total Carbohydrate 38g | 14% |
| Dietary Fiber 8g | 28% |
| Total Sugars 4g | |
| Protein 24g | 48% |
| Vitamin C 21mg | 23% |
| Calcium 211mg | 16% |
| Iron 4mg | 21% |
| Potassium 651mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
