Hearty Mexican Chicken Rice Soup🍖 Main

Name: Hearty Mexican Chicken Rice Soup
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 6 servings
Ingredients: 1 tbsp vegetable oil; 1/2 yellow onion, peeled and chopped; 2 cloves garlic, peeled and minced; 2 boneless, skinless chicken breasts, raw or frozen; 6 cups chicken broth; 15 oz canned corn, drained; 14 1/2 oz canned diced tomatoes with green chiles; 15 oz black beans, drained and rinsed; 1 tbsp chili powder; 1/2 tbsp dried oregano; 1/2 tsp cumin; 1/2 tsp salt; 1/4 tsp black pepper; 1 cup white rice, uncooked; Shredded cheese; Sour cream; Chopped cilantro; Diced avocado; Tortilla chip strips

This soul-warming chicken and rice soup made in your pressure cooker brings bold flavors from the Southwest straight to your bowl! Simple to prepare yet incredibly tasty, it's definitely one you'll want to add to your regular rotation!

By Jason Miller, Weeknight Cook & Household Coordinator

Prep: 5 minCook: 35 minServes: 6

mexican soup instant pot chicken rice pressure cooker easy

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A great soup is one of the most satisfying things you can cook at home — it fills the kitchen with warmth and aroma, makes the house feel lived-in, and yields enough to feed a crowd or stock the freezer. This hearty mexican chicken rice soup is a recipe worth learning well, because you will want to make it every time the weather turns cool or you need a reliable, comforting meal.

Add the garlic after the other aromatics have softened — it burns faster than onions and can turn bitter if it hits high heat for too long. When adding dairy, lower the heat first and stir continuously. Cream and cheese can break if they hit a rolling boil, and you want a silky, smooth result.

This soup tastes even better the next day after the flavors have had time to deepen overnight. It freezes beautifully in individual portions, making it an excellent meal-prep option. Serve it with crusty bread or a simple green salad for a complete meal.

Ingredients

1 tbsp vegetable oil
1/2 yellow onion, peeled and chopped
2 cloves garlic, peeled and minced
2 boneless, skinless chicken breasts, raw or frozen
6 cups chicken broth
15 oz canned corn, drained
14 1/2 oz canned diced tomatoes with green chiles
15 oz black beans, drained and rinsed
1 tbsp chili powder
1/2 tbsp dried oregano
1/2 tsp cumin
1/2 tsp salt
1/4 tsp black pepper
1 cup white rice, uncooked

Toppings

Shredded cheese
Sour cream
Chopped cilantro
Diced avocado
Tortilla chip strips

Nutrition (Per 6 servings)*

398

Calories

27g

Protein

56g

Carbs

Fat

Fiber

1288mg

Sodium

* AI-estimated values only — not a substitute for professional nutrition labeling.

Instructions

Press the "sautee" button on your Instant Pot. Add the oil to the cooking vessel. Once hot, add the onions and cook for 2-3 minutes or until soft. Add the garlic and cook for 1 minute stirring constantly to prevent burning. Turn off the Instant Pot.
Add the chicken, chicken broth, corn, tomatoes with green chilis, black beans, chili powder, oregano, cumin, salt, pepper, and rice to the Instant Pot. Give everything a quick stir.
Cover and secure the Instant Pot lid. Be sure the release valve is set to seal. Press the "soup" setting button and then the "manual" button. Use the + and - buttons to set the soup for 15 minutes.
Once the Instant Pot has pressurized and cooked for 15 minutes it will beep that it's done. Turn off the Instant Pot and let it sit for 20 minutes. After 20 minutes, carefully turn the release valve to vent (use tongs or a kitchen towel to prevent scalding) and let the valve run until no more steam comes out. Carefully remove the lid.
Remove the chicken breasts to a plate and shred. Return to the pot and stir to combine. Ladle the soup into serving bowls and garnish as desired. Serve immediately.