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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
