Instant Pot Southwest Soup

Between getting our home organized, working, ski lessons, and party throwing, our schedules have been nonstop (in a super fun way!). But when Sunday hits, it’s family time. There is nothing better than curling up on the couch and spending the whole day lounging around as a crew. On days when we can just hang, I like making food that we can graze on all day, and nothing is easier than Southwest Chicken Soup. I can make this in the Instant Pot in about 30 minutes, and it’s super easy to cut the veggies up the night before (or a few days before) and just drop everything in the pot. Once its finished, I put the Instant Pot on warm and everyone in my house eats as they get hungry. This soup does have a bit of kick, so if spice isn’t your thing, leave out the chilies, jalapeno and cayenne. What’s your favorite cozy cold weather dish? Tell us in the comments below.

An easy Instant Pot recipe for Southwest Soup. A plate of vegetable sits on a blue background waiting to be put into a delicious Southwest Soup.How to make crispy soup toppings with tortilla shells. How to make Instant Pot Southwest Soup with Glitter and Bubbles.

Photo Credit & Food Styling: Leah Nolan

Instant Pot Southwest Soup
The perfect cold weather recipe!
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
  1. 2 Tablespoons Olive Oil
  2. 1 Teaspoon Salt
  3. 1 Teaspoon Oregano
  4. 1 Green Chili, Diced
  5. 2 Tablespoons Minced Garlic
  6. 2 Tablespoons Lime Juice
  7. 1 Jalapeno, Sliced
  8. 2 Teaspoon Chili Powder
  9. 2 Teaspoons Cumin
  10. 1 Cup Carrots, Sliced
  11. 1 Cup Celery, Sliced
  12. 1 Can Fire Roasted Tomatoes
  13. 1 Can Black Beans
  14. 6 Cups Chicken Stock
  15. 1 Cup Celery, Sliced
  16. 1.5 Pounds Turkey or Chicken Breast
  17. 5 Flour Tortilla Shells
  18. ¼ Cup Green Onions, Chopped
  19. Mexican Style 4 Cheese Blend, Rustic Cut
  20. 1 Avocado, Cubed
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  1. Whisk the spices together in a bowl, add the celery and carrots, and toss.
  2. Turn the Instant Pot to the saute setting and add the garlic. Allow to cook for 1-2 minutes and then add the celery and carrots. Allow to cook for 3-4 minutes.
  3. Turn off the Instant Pot and add the black beans, chili, jalapeno, tomatoes, and turkey or chicken.
  4. Pour in the chicken stock. Pressure cook on high.
  5. While the soup is cooking, use a pizza cutter to cut the tortillas into strips. Place on a baking sheet, drizzle with olive oil and sprinkle with salt. Broil for 2-3 minutes and flip; broil for another 2-3 minutes until crispy.
  6. Once the soup is done, use the quick pressure release and add the lime juice; stir.
  7. Ladle the soup into bowls. Top each with avocado cubes, cheese, tortilla strips, and green onions.
  8. Serve to your crew!
Glitter & Bubbles https://glitterandbubbles.com/

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