Save My neighbor showed up one Tuesday with a steaming bowl of something that smelled like a vacation to Mexico, and within ten minutes I was asking for the recipe. She laughed and said the secret was her Instant Pot and about fifteen minutes of actual work, which seemed almost too good to be true. That first time I made it, I kept waiting for it to taste rushed or incomplete, but instead something magical happened in that sealed pot—the spices bloomed, the chicken turned silky, and suddenly I had a soup that tasted like it had been simmering all day. Now it's my go-to when I want something that feels impressive but doesn't ask much of me.
I made this soup the night before a dinner party and realized at 6 PM that I'd completely forgotten about it. When I opened the pot to reheat, the aroma hit me like a warm hug, and suddenly I didn't feel panicked anymore—I just ladled it into bowls, set out the toppings, and watched people reach for seconds without hesitation. That's when I understood why my neighbor had been so confident sharing the recipe.
Ingredients
- Boneless, skinless chicken breasts or thighs (1 lb): Thighs are more forgiving and stay tender, but breasts work fine if you're watching calories—just don't skip the natural pressure release or they'll dry out.
- Yellow onion, diced (1 medium): The foundation of flavor here; don't rush the sauté step because those caramelized edges matter more than you'd think.
- Garlic, minced (3 cloves): Fresh is non-negotiable, and I learned this the hard way after trying jarred once.
- Red bell pepper, diced (1): Adds sweetness and color; if you only have green, that works but the soup won't look as vibrant.
- Jalapeño, seeded and diced (optional): Leave the seeds in if you like heat, remove them if you're feeding people who think salsa is spicy.
- Corn kernels (1 cup): Frozen is perfectly fine and honestly tastes just as good as fresh in this soup.
- Diced tomatoes with juices (1 can, 14.5 oz): Don't drain them—those juices are liquid gold for depth.
- Black beans, drained and rinsed (1 can, 15 oz): Rinsing matters because it removes the thick starch that can make the soup feel heavy.
- Low-sodium chicken broth (4 cups): Low-sodium lets you control the salt yourself; trust me, regular broth can overpower everything.
- Tomato paste (1 tablespoon): This small amount creates an umami backbone that makes people ask what your secret ingredient is.
- Lime juice (from 1 lime): Freshly squeezed, always—it brightens everything at the last second like turning up the volume on your favorite song.
- Chili powder, ground cumin, smoked paprika, dried oregano (1 teaspoon, 1 teaspoon, 1 teaspoon, ½ teaspoon respectively): These four spices are the beating heart of the soup; toasting them in the pot for a minute releases their full personality.
- Salt and black pepper (1 teaspoon and ½ teaspoon): Taste and adjust at the end because everyone's salt tolerance is different.
Instructions
- Sauté the aromatics and bloom the spices:
- Switch your Instant Pot to Sauté mode, add a splash of oil, and watch the onions turn golden and soft—this takes about two to three minutes and fills your kitchen with a smell that promises something good is coming. Once they're translucent, stir in the garlic and bell pepper, let them get friendly for another minute, then add the tomato paste and all those spices, cooking just long enough to smell the shift as they wake up in the heat.
- Build the soup base:
- Add your chicken, tomatoes with their juices, black beans, corn, and broth, stirring until everything is submerged and the spices are evenly distributed. You want to see the liquid shimmer with color and smell the cumin and paprika floating through the steam.
- Pressure cook:
- Lock the lid, make sure the valve is set to Sealing, and set the pot to high pressure for ten minutes—this is the moment where you walk away and trust the machine. The pot will take a few minutes to build pressure, and that's perfect because it means everything is steaming gently before the real work begins.
- Release the pressure naturally, then finish:
- Let the pressure release naturally for five minutes (your instinct will be to rush this, but resist), then carefully turn the valve to quick-release any remaining pressure. Open the pot and you'll see the chicken falling apart just from existing in that steam.
- Shred and adjust:
- Use two forks to pull the chicken into tender shreds right in the pot, then squeeze in the lime juice and taste—this is your moment to decide if it needs more salt, more spice, or just more lime. Adjust until it tastes like your best version of this soup.
- Serve with all the toppings:
- Ladle the soup into bowls and let people build their own experience with tortilla strips, avocado, cilantro, cheese, and sour cream—everyone gets to make it taste like home.
Save I served this to my partner on a night when neither of us had energy to cook properly, and halfway through the bowl he looked up and asked if I'd been secretly taking cooking classes. I laughed because the truth is simpler—sometimes the best meals are the ones where the tool does the heavy lifting and you just show up with good ingredients and a little bit of love.
Why This Soup Feels Like Both Comfort and Celebration
There's something about Mexican soup that straddles the line between everyday and special—it's humble enough for a random Tuesday dinner but tasty enough to feel like you're doing something meaningful in your kitchen. This version respects both those truths.
Making It Your Own
I've made this soup probably twenty times now, and it's never exactly the same twice because I play with what's in my pantry. Sometimes I add a can of fire-roasted tomatoes instead of regular, sometimes I throw in a smoked chipotle for a darker, smokier note, and once I added a cup of shredded zucchini because I had it and it was perfect. The structure is solid enough that you can riff on it without worrying you'll ruin something beautiful.
Storage and Second Lives
This soup stores beautifully in the refrigerator for up to four days, and I've learned that it actually tastes better on day two when all the flavors have had time to get to know each other. Freeze it in portions if you want future-you to have an easy win on a busy night, though I'd skip the toppings and add them fresh after reheating.
- Store in an airtight container and let it cool completely before refrigerating to avoid condensation and flavor dilution.
- Reheat gently on the stovetop with a splash of broth if it seems too thick after sitting overnight.
- The toppings are where the magic lives on the second serving, so don't skip them even if you did the first time.
Save This soup has become my answer to a lot of different questions—what to make when I'm tired, what to bring when someone needs feeding, what to cook when I want to prove that good food doesn't require hours in the kitchen. It's proof that sometimes the best meals are the ones that feel effortless to make.
Common Questions
- → Can I freeze this soup?
Yes, this freezes beautifully. Let it cool completely, then store in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
- → What's the best chicken cut to use?
Boneless, skinless thighs stay more tender and juicy, but breasts work perfectly fine too. Both shred easily after pressure cooking.
- → How can I make it spicier?
Add the jalapeño seeds, include a chipotle chili in adobo, or stir in hot sauce before serving. Adjust heat level to your preference.
- → Can I make this vegetarian?
Absolutely. Replace chicken with extra black beans, diced zucchini, or butternut squash. Swap chicken broth for vegetable broth.
- → Do I need to thaw frozen corn first?
No, frozen corn goes straight into the pot. No thawing needed—it cooks perfectly with the other ingredients.
- → What if I don't have an Instant Pot?
Simmer on the stovetop for 45-60 minutes until chicken is tender and shreds easily. Add more broth as needed since it evaporates faster.