Hearty Mexican Chicken Rice Soup🍖 Main
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 Priya Patel, Recipe Curator
Shared by the Home Cook Assistant community ยท Reviewed for clarity
There is a quiet confidence to a dish like hearty mexican chicken rice soup that comes from knowing every element has a purpose. This is not just another variation on a familiar idea. It is a well balanced plate where 1 tbsp vegetable oil, 1/2 yellow onion, peeled and chopped come together in a way that feels both comforting and intentional, the kind of meal that makes a regular weeknight feel a little more cared for. Whether you are cooking for family, hosting friends, or simply treating yourself to something made with attention, this recipe rewards you with layers of flavor that belie how approachable it really is.
You will want to pay attention to two small details that make a big difference here. First, Read through the steps once before you start and have everything measured and within reach. A calm setup prevents the rushed mistakes that happen when you are chopping while something is already in the pan. Second, Season in layers rather than all at once. A pinch when you add the aromatics, another when the main ingredients go in, and a final adjustment at the end builds depth that one big addition at the start cannot match. These are not fussy chef tricks. They are the practical habits that separate a good version of this dish from a great one, and once you do them a few times they become second nature.
Serve it as written the first time, then make it yours. Swap the herbs for what you have, add a handful of greens at the end, or turn up the heat with a pinch of chili flakes. The base technique stays the same while the flavors shift to match your pantry. If this is your first time with hearty mexican chicken rice soup, this soul-warming chicken and rice soup made in your pressure cooker brings bold flavors from the southwest straight to that the process is forgiving and the results are consistently satisfying. It is the kind of recipe that earns a permanent spot in your rotation, not because it is complicated, but because it is reliably delicious and adaptable to what you have on hand.
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)*
* AI-estimated values only โ 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.
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