Skip to Content

Instant Pot Southwestern Chicken Soup Recipe

Welcome to a flavorful journey through the heart of the Southwest with our mouthwatering Instant Pot Southwestern Chicken Soup! Packed with vibrant colors, bold spices, and a medley of wholesome ingredients, this hearty soup is a celebration of the region’s rich culinary heritage. From the comfort of your own kitchen, you’ll embark on a culinary adventure that showcases the fusion of Tex-Mex and traditional Southwestern flavors, all effortlessly prepared with the help of your trusty Instant Pot. So, grab your apron and get ready to savor the taste of the Southwest in every spoonful of this tantalizing chicken soup. Whether you’re a seasoned Instant Pot chef or a novice in the kitchen, this recipe is sure to impress your taste buds and warm your soul. Let’s dive into the irresistible blend of zesty spices, tender chicken, hearty beans, and fresh vegetables that make this Southwestern Chicken Soup an absolute crowd-pleaser. Get ready to experience a burst of Southwest flavors like never before!

Southwest Fiesta in a Bowl: Instant Pot Southwestern Chicken Soup

Indulge in the ultimate comfort of lazy dinners with our incredibly easy and delightful Instant Pot Southwestern Chicken Soup. With just a dump-it approach, this fuss-free recipe will have your taste buds dancing with joy as it unleashes a burst of your favorite taco flavors, all complemented by generous amounts of ooey-gooey cheese. The best part? It’s a soup that encourages individual creativity, inviting your family to customize their bowls with a delightful array of toppings like more cheese, creamy sour cream, zesty salsa, creamy avocado, fresh cilantro, crunchy tortilla chips, and briny black olives. The possibilities are endless, making each serving a unique and satisfying culinary adventure.

Designed to cater to those busy days when life demands simplicity, this Southwestern Chicken Soup delivers the flavors we crave without the fuss. The magic happens within your trusty Instant Pot, bringing together the essence of Mexican cuisine with a delightful Southwestern flair. If you’re looking to elevate the southwestern factor, we recommend incorporating tortillas, just like in our beloved tortilla soup recipe.

With the essence of taco soup and the aromatic appeal of Southwestern spices, this soup is destined to become a cherished addition to your family’s weekly rotation. The ease of preparation ensures it can be a go-to meal that’s always there for you, ready when you are.

To take this soup to the next level of indulgence, consider adding a dollop of rich sour cream to each bowl and, if you’re up for a little extra heat, feel free to kick it up a notch with your favorite hot sauce.

For more inspiring Instant Pot recipes like this mouthwatering pressure cooker Southwestern Chicken Soup, head over to my Pinterest Instant Pot board. There, you’ll discover a treasure trove of fantastic dishes that will excite your taste buds and simplify your cooking experience. Embrace the joy of cooking as we present a soup that’s easy, delicious, and destined to become a family favorite. So, gather your ingredients, unleash the magic of your Instant Pot, and get ready to savor the heartwarming flavors of the Southwest in each spoonful of this delightful chicken soup!

Life sometimes calls for lazy dinners and it doesn’t get much easier than this incredibly easy Instant Pot Southwestern Chicken Soup recipe. It’s a dump-it soup is packed full of your favorite taco flavors (and plenty of cheese). My family loves to customize it by adding their favorite toppings to their bowl: more cheese, sour cream, salsa, avocado, cilantro, tortilla chips, black olives, etc.

Instant Pot Southwestern Chicken Soup


Instant Pot Southwestern Chicken Soup

Servings: 6

Prep Time: 10 minutes

Cook Time: 5 minutes (plus 15 minutes for natural pressure release)


  • 4 chicken breasts, cut into 1-inch cubes
  • 1 medium onion, diced
  • 1 can (10.8 ounces) southwest corn
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 cup thick mild or medium salsa
  • 32 ounces chicken broth
  • 1 package chicken taco seasoning
  • 1 can (4 ounces) diced green chiles, optional
  • 1 cup Mexican cheese, shredded


Instant Pot Southwestern Chicken Soup

How to Make Instant Pot Southwestern Chicken Soup

  1. Dump It: In a 6-quart Instant Pot, add the chicken, diced onion, southwest corn, black beans, salsa, chicken broth, and chicken taco seasoning. Stir well to combine all the ingredients.
  2. Cook: Secure the Instant Pot lid and set the pressure valve to SEALING. Select MANUAL or PRESSURE COOK mode and adjust the cooking time to 5 minutes on high pressure.
  3. Select CANCEL: Once the cooking time is complete, select CANCEL on the Instant Pot and allow the pressure to release naturally for 15 minutes. Keep the pressure valve in the SEALING position during this time.
  4. Serve: After the natural pressure release, carefully open the Instant Pot lid. Stir in 1/2 cup of the shredded Mexican cheese until it’s melted and well incorporated.
  5. Garnishing Options: Serve the Southwestern Chicken Soup into individual bowls and get creative with the garnishing options. Top each bowl with the remaining shredded Mexican cheese for an extra cheesy kick. Additionally, encourage your guests to customize their bowls with their favorite ingredients, such as dollops of sour cream, diced avocado, fresh cilantro leaves, crushed tortilla chips, and sliced black olives.


  • For an extra burst of flavor and heat, consider adding the optional diced green chiles. They’ll give the soup a delightful kick that spice enthusiasts will love.
  • To save time, you can use pre-cooked and shredded rotisserie chicken instead of cubed chicken breasts. Simply adjust the cooking time accordingly, reducing it to 2 minutes under high pressure.
  • This soup is even more delicious when prepared ahead of time and allowed to sit for a few hours or overnight, allowing the flavors to meld together beautifully. Simply reheat it gently before serving.
  • For a heartier version, you can add cooked rice or quinoa to the soup just before serving, creating a delightful Southwestern chicken and rice/quinoa bowl.

Enjoy this Instant Pot Southwestern Chicken Soup that captures the vibrant flavors of the Southwest in every spoonful!

When you’re finished, why not give your Instant Pot a deep clean with this guide.

FAQs (Frequently Asked Questions) for Instant Pot Southwestern Chicken Soup:

1. Can I use frozen chicken breasts in this recipe? Yes, you can use frozen chicken breasts in this recipe. However, keep in mind that the cooking time will need to be adjusted. Increase the cooking time to 10 minutes on high pressure, and ensure that the internal temperature of the chicken reaches a safe 165°F (74°C) before serving.

2. Can I make this soup ahead of time and freeze it? Absolutely! This soup is a great candidate for meal prep. Once the soup has cooled down, transfer it to airtight containers or freezer bags. Label them with the date and freeze for up to 3 months. To reheat, simply thaw the soup in the refrigerator overnight and warm it up on the stovetop or in the microwave.

3. Can I use a different type of meat instead of chicken? Certainly! While this recipe is designed for chicken, you can easily substitute it with diced turkey, ground beef, or even pork. Adjust the cooking time based on the type and cut of meat you choose, ensuring it’s fully cooked before serving.

4. How can I make this soup spicier? To add some heat to the soup, you can include diced jalapeño peppers or use a spicier salsa. Additionally, you may opt for the optional diced green chiles, as they bring a mild level of spiciness to the dish. Adjust the level of heat to your liking and preferences.

5. Can I make this soup vegetarian? Absolutely! To make a vegetarian version, simply omit the chicken and use vegetable broth instead of chicken broth. You can also add more vegetables like bell peppers, zucchini, or carrots to enhance the flavors and texture.

6. How do I thicken the soup if it’s too thin? If you find the soup to be too thin, you can use an immersion blender to partially puree some of the beans and vegetables. Alternatively, mix a tablespoon of cornstarch with a splash of cold water to form a slurry, and then stir it into the soup. Allow the soup to simmer for a few minutes until it thickens to your desired consistency.

7. Can I use homemade chicken broth instead of store-bought? Certainly! Homemade chicken broth will add an extra layer of flavor to the soup. Feel free to use it as a substitute for store-bought broth. Just ensure it’s well-seasoned and strained before adding it to the Instant Pot.

8. Can I double the recipe to serve a larger crowd? Absolutely! This recipe can be easily doubled or even halved to accommodate your serving needs. Just make sure not to exceed the Instant Pot’s maximum fill line to avoid any potential issues during cooking.

9. How long will the leftovers last in the refrigerator? Once the soup is cooked, store any leftovers in airtight containers in the refrigerator. Properly stored, it should last for up to 3-4 days.

10. Can I use different toppings for garnishing? Certainly! While the suggested toppings add a burst of flavors and textures, feel free to get creative with your garnishes. You can include sliced scallions, shredded lettuce, diced tomatoes, or even a squeeze of fresh lime juice for an extra zing.

Enjoy preparing and savoring this Instant Pot Southwestern Chicken Soup, and don’t hesitate to experiment and make it your own!

Alternative Names for this Recipe:

  1. Tex-Mex Chicken Fiesta Soup
  2. Southwest Chicken Taco Soup
  3. Instant Pot Tex-Mex Tortilla Soup
  4. Cheesy Southwestern Chicken Stew
  5. Zesty Chicken Taco Chowder
  6. Southwest-Inspired Dump-and-Go Soup
  7. Spicy Chicken Salsa Soup
  8. Quick and Easy Chicken Taco Chili
  9. Instant Pot Southwest Corn and Chicken Chowder
  10. Mexican-Inspired Chicken Bean Soup
instant pot southwestern chicken soup in white bowl with chunk of chicken and vegetables being lifted out on spoon

Instant Pot Southwestern Chicken Soup Recipe

Yield: 4 servings
Prep Time: 7 minutes
Cook Time: 20 minutes
Total Time: 27 minutes

Instant Pot magic brings the Southwest to your table with zesty Tex-Mex flavors in our easy Southwestern Chicken Soup. Cheesy, hearty, and delish!


  • 4 chicken breasts, cut into 1-inch cubes
  • 1 medium onion, diced
  • 10.8 ounce can of southwest corn
  • 15 ounce can of Black Beans, drained and rinsed
  • 1 cup thick mild or medium salsa
  • 32 ounces chicken broth
  • 1 pkg. chicken taco seasoning
  • 4 ounce can of diced green chiles, optional
  • 1 cup Mexican Cheese, shredded


    Dump It:

    1. In 6-quart Instant Pot, add chicken, onion, corn, black beans, salsa, chicken broth, and seasoning, stirring to combine.


    1. Secure lid; set the pressure valve to SEALING. Select MANUAL or PRESSURE COOK; cook on high pressure for 5 minutes. 
    2. Select CANCEL. 
    3. Keep the pressure valve in a SEALING position to release pressure naturally for 15 minutes.


    1. Stir in 1/2 cup of the cheese. 
    2. Serve into bowls and top with remaining cheese and preferred ingredients.
    Nutrition Information:
    Yield: 4 Serving Size: 1
    Amount Per Serving: Calories: 519Total Fat: 15gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 135mgSodium: 1765mgCarbohydrates: 39gFiber: 12gSugar: 7gProtein: 57g

    The Nutritional Information may not be accurate.

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Instagram

    Skip to Recipe
    error: Content is protected !!