If you haven’t checked out our love affair for the Instant Pot, this will be another testament. Busting at the seams with flavor, this Instant Pot Chipotle Chicken Soup warms the soul and, if you really want to kick it up a notch, can warm your being enough to make you sweat (that’s entirely up to you, though!). We set this recipe up in a way that has some heat to get your taste buds tingling but not completely blow your doors off. If that’s your thing, by all means do your thing.
Chipotles are interesting little devils. They add a unique smokiness to a dish and, since they are essentially smoked jalapenos, a nice kick in the ass that we find very appealing.
We often find ourselves with a fridge full of perishable items that hard-earned money was spent to acquire. The last thing anyone wants is to throw away items due to spoilage. It is literally throwing away money!
For this dish we used a rotisserie chicken. These convenient items are readily available in most grocery stores and make easy dinners for the family. But, you may find yourself with some leftovers from a whole chicken sitting there in the fridge begging you to find a use.
Well, look no further. You’ll likely see many ways to use leftover chicken on our blog but we are really excited to share this one. So, grab those ingredients and let’s get rolling!
Preparation
The beauty of recipes like this is that they are SO EASY. Pull the chicken, grab the canned goods, and cut the veggies and herbs.
Turn the Instant Pot to saute, drop in the oil and allow it to heat, then gently saute the onions, bell peppers, jalapenos, and garlic.
Once slightly softened and the aromas bring delight to your kitchen, add the remaining ingredients (except the toppings and cilantro). Turn the Instant Pot to soup mode – or 15 minutes of high pressure – and let the machine do its magic. Natural pressure release for 20 minutes (release remaining pressure if still pressurized; cautiously, of course!).
And, voila, you have Instant Pot Chipotle Chicken Soup! Simply ladle into bowls then drop a dollop of sour cream into each along with some shredded cheese and cilantro. Finish with a couple tortilla chips and, if your palate desires, your favorite bottle of hot sauce for some additional spice.
Prepare to want seconds, but maybe loosen your belt first!
Equipment: Instant Pot Chipotle Chicken Soup
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You can certainly read about our affinity for the Instant Pot here. It really is a time saver for all kinds of meals. We definitely love it for soups, especially on a weeknight. The one we use is below. There are certainly many other models to choose from but this is a good place to start. Well worth it in our opinion (affiliate link below)!
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Instant Pot Chipotle Chicken Soup
Equipment
- Instant Pot
Ingredients
- 1 lb. Pulled Rotisserie Chicken A store bought rotisserie works very well here
- 1 tbsp. Extra Virgin Olive Oil
- 14½ oz. Fire Roasted Tomatoes, diced 1 can
- 15¼ oz. Black Beans, drained
- 1 Sweet Onion, chopped
- 1 Red Bell Pepper, chopped
- 1 Jalapeno, diced
- 1½ cups Sweet Corn Frozen bagged corn works well for simplicity
- 7 oz. Chipotle Peppers in adobo sauce 1 can
- 4 cups Chicken Broth 1 quart container, can use low sodium
- 4 cups Water
- 1 Lime, juiced
- 2 cloves Garlic, minced
- 1/2 cup Cilantro, chopped
- 1 tsp. Smoked Paprika
- 1 tsp. Ground Cumin
- 1 tsp. Chili Powder
- 1 tsp. Cayenne Pepper Optional
- Sour Cream, Shredded Cheese, Tortilla Chips For plating/topping
Instructions
- Wash, dry, and prep the ingredients as described above.
- Turn the Instant Pot to the saute setting and add the olive oil. Add the onions, bell peppers, jalapenos, and garlic. Cook for 5 minutes or until ingredients just begin to soften, stirring occasionally.
- Add remaining ingredients except cilantro and items for topping. Use about half the adobo sauce from the chipotle peppers, reserving the rest for another time.
- Give the pot a quick stir to mix everything up. Set the Instant Pot to the soup setting (or 15 minutes on high pressure). Naturally release pressure for 20 minutes.
- Ladle soup into bowls, top with a dollop of sour cream, sprinkle with cheese and cilantro, and add a couple of tortilla chips (we used blue corn). Serve immediately.
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