If you’re craving a hearty, comforting meal that bursts with bold, vibrant flavors, look no further than this Instant Pot Tex Mex Chicken and Rice Soup Recipe. It takes all the classic Tex Mex ingredients you love—tender shredded chicken, zesty spices, creamy corn, and rice—and blends them into a soul-warming soup that’s ready in no time. Whether you need a cozy dinner after a long day or something that impresses guests with minimal effort, this recipe brings a fiesta to your bowl with every spoonful.
Ingredients You’ll Need
These ingredients may seem straightforward, but each one plays a crucial role in creating the delicious layers of texture and flavor in this soup. From the rich chicken broth to the spicy chili powder and the sweetness of corn, every item is essential to making this soup pop with authentic Tex Mex charm.
- Olive oil: Adds a fruity, smooth base to sauté ingredients without overpowering flavors.
- Butter: Brings richness and helps brown the chicken for extra depth.
- Chicken breast: Provides lean protein that will shred beautifully to soak up all the tasty broth.
- Onion (chopped): Adds a natural sweetness and fragrant base for the soup.
- Minced garlic: Gives a punch of aromatic warmth that complements the spices.
- Chicken broth: The flavorful liquid foundation that brings everything together.
- Stewed tomatoes: Bring acidity and a slightly chunky texture for heartiness.
- Black beans (drained): Add creaminess and a boost of protein and fiber.
- Mild taco sauce: Imparts a gentle tang and subtle heat that enhances the Tex Mex vibe.
- Green chilies: Bring a mild kick and a touch of smokiness.
- Frozen gold and white corn: Adds natural sweetness and a satisfying crunch.
- Success rice: Absorbs the broth beautifully while keeping the soup hearty.
- Chili powder: Provides that classic Tex Mex warmth and slight earthiness.
- Ground cumin: Offers a nutty, slightly citrusy undertone that elevates the spices.
- Garlic salt: Enhances savory notes while seasoning the soup evenly.
- Seasoned salt: Balances all flavors with a touch of extra zing.
- Seasoned pepper: Adds a mild heat and sharpness to taste.
How to Make Instant Pot Tex Mex Chicken and Rice Soup Recipe
Step 1: Sauté the Chicken
Start by heating the olive oil and butter in your Instant Pot set to the sauté function. Once melted and shimmering, add the chicken breast. Brown it on all sides, which should take about 25 minutes. This step is crucial because that golden-brown crust forms the flavor foundation for the soup.
Step 2: Remove and Shred Chicken
After cooking, switch off the Instant Pot, take out the chicken, and place it on a plate to cool just a little. Then shred it into bite-sized pieces. Meanwhile, pour 6 cups of chicken broth into the pot and soak up all those tasty browned bits stuck to the bottom.
Step 3: De-glaze the Instant Pot
Use a wooden spoon to scrape the bottom of the pot thoroughly. This de-glazing process lifts all those caramelized flavors off the bottom, preventing burning and infusing your broth with extra richness—definitely don’t skip this!
Step 4: Add Remaining Ingredients
Throw the shredded chicken back into the pot along with onion, minced garlic, stewed tomatoes, black beans, mild taco sauce, green chilies, corn, rice, chili powder, cumin, garlic salt, seasoned salt, and pepper. Give everything a good stir so all those flavors mingle beautifully.
Step 5: Pressure Cook the Soup
Seal the lid on your Instant Pot, making sure the pressure valve is set to sealing. Hit the ‘SOUP’ setting and let the magic happen—the Instant Pot will cook everything to tender perfection. Once it beeps, carefully release the pressure and remove the lid.
Step 6: Final Stir and Serve
Give your soup a thorough stir to incorporate any settled bits. Now it’s ready to be ladled into bowls. The colors and aromas at this stage are nothing short of a celebration in a pot!
How to Serve Instant Pot Tex Mex Chicken and Rice Soup Recipe
Garnishes
A little garnish takes this soup from yum to absolutely irresistible. Shredded cheddar cheese adds melty creaminess, while crunchy tortilla chips provide a delightful contrast to the smooth broth. A fresh lime slice on the side brings a citrusy zing that pops with every bite, brightening the deep spices.
Side Dishes
Pair this soup with a simple green salad tossed in a tangy vinaigrette or warm, buttery corn muffins to keep the meal comforting without competing with the soup’s big flavors. Crispy avocado slices or a dollop of sour cream also make fantastic accompaniments.
Creative Ways to Present
Serve the Instant Pot Tex Mex Chicken and Rice Soup Recipe in colorful crocks or festive bowls to match the vibrant flavors. You could even turn it into a DIY soup bar with various toppings like sliced jalapeños, chopped cilantro, or diced red onions so guests can customize their bowls just the way they like.
Make Ahead and Storage
Storing Leftovers
Let the soup cool completely before transferring it to airtight containers. It keeps well in the fridge for up to 4 days, and the flavors actually develop and deepen as it sits, making leftovers a real treat.
Freezing
This soup freezes beautifully! Portion it out into freezer-safe containers or heavy-duty freezer bags and it will last for up to 3 months. When ready, thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stove over medium heat, stirring occasionally to prevent sticking. You can also microwave individual servings—just cover and heat in short bursts, stirring in between until hot. If the soup thickens too much after refrigeration, add a splash of chicken broth or water to revive that perfect soupy consistency.
FAQs
Can I use frozen chicken instead of fresh for this recipe?
Absolutely! Just adjust the initial cooking time to ensure the chicken is fully cooked before shredding. Cooking frozen chicken directly in the Instant Pot works fine as well, but make sure to check for doneness before proceeding.
Is it necessary to use an Instant Pot for this soup?
While the Instant Pot makes this recipe incredibly quick and easy, you can adapt it for stovetop. Just simmer everything in a large pot once the chicken is cooked, allowing the rice and flavors to meld together over about 25-30 minutes.
Can I substitute white rice with brown rice?
You can, but brown rice requires more cooking time and liquid. If substituting, add extra broth and increase the cooking time to ensure the rice is fully tender.
How spicy is the Instant Pot Tex Mex Chicken and Rice Soup Recipe?
This recipe delivers a gentle, mild heat that is very approachable. You can always amp up the spice with extra chili powder, jalapeños, or hot sauce if you prefer your soup with more kick.
What can I add to make this soup more filling or nutritious?
Great additions include diced bell peppers, zucchini, or even quinoa instead of rice for a different texture and extra nutrients. You can also top with avocado slices or a scoop of plain Greek yogurt for extra creaminess and protein.
Final Thoughts
This Instant Pot Tex Mex Chicken and Rice Soup Recipe is a total game-changer for busy weeknights and casual get-togethers alike. It’s bursting with flavor, quick to prepare, and downright comforting with every bite. Give it a go—you might just find your new favorite go-to soup that everyone asks for again and again!
Print
Instant Pot Tex Mex Chicken and Rice Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Instant Pot
- Cuisine: Tex Mex
Description
This Instant Pot Tex Mex Chicken and Rice Soup is a hearty, flavorful dish combining tender shredded chicken, black beans, stewed tomatoes, corn, and seasoned rice in a zesty blend of Tex Mex spices. Perfectly cooked in the Instant Pot for convenience, this soup offers a comforting meal with a delightful balance of savory, spicy, and fresh flavors, ideal for busy weeknights or casual gatherings.
Ingredients
Main Ingredients
- 1 Tablespoon Olive oil
- 2 Tablespoons butter
- 1 large Chicken Breast
- 1 large onion, chopped (about 1 pound)
- 1 teaspoon minced garlic
- 6 cups chicken broth
- 16 ounces Stewed Tomatoes
- 16 ounces black beans, drained
- 1/4 cup mild Taco sauce
- 1 can green Chiles
- 1 package frozen gold and white corn (Birdseye brand)
- 1 package Success Rice
- 1 teaspoon Chili powder
- 1 teaspoon ground Cumin
- 1 teaspoon garlic salt
- 1 teaspoon seasoned salt
- Seasoned pepper, to taste
Instructions
- Prepare Instant Pot: Place the olive oil and butter into the Instant Pot and set it to the ‘Sauté’ mode to melt the fats and prepare the pot for cooking.
- Cook Chicken Breast: Add the chicken breast to the melted butter and olive oil. Cook, turning occasionally, until browned on all sides and cooked through, approximately 25 minutes, ensuring there is no pink in the middle.
- Remove and Shred Chicken: Turn off the Instant Pot. Remove the cooked chicken breast onto a plate and shred it using forks or your preferred method.
- Deglaze the Pot: Pour chicken broth into the Instant Pot. Let it rest for about 5 minutes, then use a wooden spoon to scrape and loosen any browned bits stuck to the bottom of the pot. This process prevents burning and adds flavor to the soup.
- Add Ingredients: Return the shredded chicken to the pot. Add chopped onion, minced garlic, stewed tomatoes, black beans, taco sauce, green chiles, corn, rice, chili powder, ground cumin, garlic salt, seasoned salt, and pepper.
- Mix and Seal: Stir all ingredients thoroughly. Secure the lid on the Instant Pot and ensure the pressure valve is set to ‘SEALING’.
- Pressure Cook Soup: Press the ‘SOUP’ function on the Instant Pot. Allow the soup to cook until the Instant Pot signals completion and turns off.
- Release Pressure and Serve: Confirm all pressure is released and the float valve has dropped. Open the lid carefully, stir the soup once more, and serve hot.
- Final Presentation: Serve the soup in bowls or crocks, garnished with tortilla chips and shredded cheddar cheese. Add fresh lime slices on the side for an extra burst of flavor. Enjoy!
Notes
- Ensure the chicken breast is fully cooked before shredding to avoid any undercooked meat.
- Deglazing the pot is crucial to prevent the Instant Pot from displaying a burn notice and enhances flavor.
- Adjust the level of chili powder and cumin to suit your spice preference.
- For a thicker soup, use less chicken broth or add less water when cooking rice.
- Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
