Instant Pot Baja Chicken Soup Recipe

Introduction

Instant Pot Baja Chicken Soup is a vibrant and hearty dish packed with bold spices and fresh ingredients. This easy-to-make soup combines tender chicken, fire-roasted tomatoes, black beans, and corn for a comforting meal with a southwestern twist.

Ingredients

• 2 large boneless skinless chicken breasts, diced
• 1 small white onion, diced
• 3 cloves garlic, minced
• 1 tablespoon cumin
• 1 tablespoon paprika
• 1 teaspoon cayenne pepper
• 1 can black beans, drained
• 3 cans fire roasted tomatoes
• 1 can whole sweet corn, drained (or use frozen corn)
• 48 oz. chicken stock
• 1/2 lime, juiced
• 1 bundle cilantro, chopped
• 2 spring onions, sliced
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups water

Instructions

1. Step 1: Turn on the Instant Pot sauté mode to normal heat. Add the diced chicken, onion, and garlic to the pot. Cook until the chicken is browned on the outside.
2. Step 2: Stir in the paprika, cumin, and cayenne pepper until the chicken and onions are well coated with the spices.
3. Step 3: Add the fire roasted tomatoes, corn, and drained black beans. Pour in the chicken stock and 2 cups of water. Stir in the lime juice.
4. Step 4: Press the sauté button again to change to high heat. Add the chopped cilantro, reserving some for garnish.
5. Step 5: Bring the soup to a boil. Once boiling, turn off the sauté mode and switch to keep warm. This will keep the soup ready until serving.
6. Step 6: Season with salt and pepper to taste. Serve the soup topped with the reserved cilantro and sliced spring onions.

Tips & Variations

• For a spicier kick, add extra cayenne pepper or a diced jalapeño when sautéing the chicken.
• Swap black beans with pinto beans for a different flavor and texture.
• Use frozen corn if fresh or canned isn’t available; just add it directly without thawing.
• Add a diced avocado or a dollop of sour cream when serving for creaminess.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. The flavors often deepen after a day, making it even more delicious the next day.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, boneless skinless chicken thighs work well and add extra juiciness. Just adjust cooking time if needed to ensure they are cooked through.

Is this soup gluten-free?

Yes, all the ingredients in this recipe are naturally gluten-free. Just be sure to check your chicken stock label if buying pre-made to confirm it does not contain gluten.

Instant Pot Baja Chicken Soup Recipe

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★★★★★

4.9 from 121 reviews

• Author: Ethan
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Diet: Gluten Free

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Description

This Instant Pot Baja Chicken Soup is a flavorful and hearty dish featuring tender diced chicken, smoky spices, black beans, fire-roasted tomatoes, and corn simmered together to create a comforting and zesty soup. Infused with fresh lime juice and cilantro, it brings a taste of the Baja coast right to your kitchen, made quickly and easily using the Instant Pot.

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Ingredients

Scale 1x2x3x

Protein

• 2 large boneless skinless chicken breasts, diced

Vegetables & Aromatics

• 1 small white onion, diced
• 3 cloves garlic, minced
• 1 can black beans, drained
• 3 cans fire roasted tomatoes
• 1 can whole sweet corn, drained (or frozen corn equivalent)
• 1 bundle cilantro, chopped (reserve some for topping)
• 2 spring onions, sliced

Spices & Seasonings

• 1 tablespoon cumin
• 1 tablespoon paprika
• 1 teaspoon cayenne pepper
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Liquids

• 48 oz. chicken stock
• 2 cups water
• 1/2 lime, juiced

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Instructions

1. Sauté Chicken and Aromatics: Turn on the Instant Pot to sauté mode on normal heat. Add the diced chicken breasts, diced onions, and minced garlic to the pot. Cook until the chicken is browned on the outside, stirring occasionally to prevent sticking.
2. Add Spices: Sprinkle in the paprika, cumin, and cayenne pepper. Stir well to evenly coat the chicken and onions with the spices, allowing the flavors to bloom for a minute.
3. Add Main Ingredients and Liquids: Add the fire roasted tomatoes, drained corn, and black beans into the pot. Stir to combine. Pour in the chicken stock followed by 2 cups of water. Mix well. Then, add the lime juice and stir again.
4. Increase Heat and Add Cilantro: Press the sauté mode button again to change to high heat. Add the chopped cilantro, reserving some for garnish. Bring the mixture to a boil while stirring intermittently.
5. Simmer and Keep Warm: Once the soup reaches a rolling boil, turn off the sauté mode and activate the ‘Keep Warm’ setting. This will maintain the soup at a warm temperature, ready for serving.
6. Season and Serve: Taste and adjust seasoning with salt and pepper as needed. Serve the soup hot, topped with the reserved cilantro and sliced spring onions for freshness and crunch.

Notes

• You can substitute frozen corn if canned corn is not available.
• Adjust cayenne pepper quantity to suit your preferred spice level.
• For a thicker soup, reduce the added water by 1/2 cup.
• If you don’t have an Instant Pot, you can prepare this soup on the stovetop by sautéing the ingredients and simmering until cooked through.
• Leftovers store well in the refrigerator for up to 3 days or freeze for up to 3 months.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Soup
• Method: Instant Pot
• Cuisine: Mexican

Keywords: Instant Pot Baja Chicken Soup, chicken soup, Mexican chicken soup, fire roasted tomato soup, black bean soup, easy Instant Pot recipes, healthy chicken soup