Chipotle Instant Pot Chicken Soup

Chipotle Instant Pot Chicken Soup

Spicy chipotle chicken soup is fast and easy to make. It's brimming with earthy spices and smoldering heat! Will take the chill out of any day.

Course Soup

Cuisine American, Mexican

Prep Time 5

Cook Time 8

Total Time 13

Servings 1-cup servings (total yield: 8 cups)

Calories 92kcal

Author Toni Dash

Ingredients

For the Chicken Soup

1 medium Red onion chopped
1 medium Jalapeño seeds removed and diced
3 Garlic cloves minced
1 15-ounce can Fire roasted tomatoes whole or diced
1.5-2 teaspoons ground Chipotle Peppers
1.5 teaspoons smoked paprika regular NOT hot smoked paprika
2 teaspoons cumin
1 pound boneless skinless chicken breast
3 cups low sodium chicken stock
Juice from 2 limes
½ cup fresh cilantro chopped

For serving (options):

2 cups prepared rice
1 Avocado diced
¼ cup red onion chopped
½ Jalapeño thinly chopped
crushed Tortilla chips
sour cream or Greek yogurt
shredded cheese

Instructions

To make the soup

Place all the chicken ingredients into the Instant Pot and stir to combine. Close the lid and valve and set on high pressure for 7 minutes.
Manually release steam and open the valve and lid.
With the help of 2 forks, roughly shred the chicken.
Add the lime juice and half the chopped cilantro and stir to incorporate.

Serving

Serve into bowls. Top with rice, avocado, red onion, jalapeño, fresh cilantro, sour cream grated cheese and/or tortilla chips.

Notes

The nutritional calculation does not include toppings.

Pro Tips

To make the soup less spicy:

leave out the jalapeno or use a partial jalapeno
use 1 teaspoon of the chipotle chili powder
add dairy sour cream or cheese when serving

Storing leftovers

Store in an airtight container in the refrigerator for up to 3 days. Or freeze for up to 3 months. Thaw in the refrigerator. Reheat in the microwave or on the stove top.

Nutrition