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.

Instant pot southwest soup
  • Prep time:10min
  • Cook time:25min
  • Total time:35min

The perfect cold weather recipe!

  • 2 Tablespoons Olive Oil
  • 1 Teaspoon Salt
  • 1 Teaspoon Oregano
  • 1 Green Chili, Diced
  • 2 Tablespoons Minced Garlic
  • 2 Tablespoons Lime Juice
  • 1 Jalapeno, Sliced
  • 2 Teaspoon Chili Powder
  • 2 Teaspoons Cumin
  • 1 Cup Carrots, Sliced
  • 1 Cup Celery, Sliced
  • 1 Can Fire Roasted Tomatoes
  • 1 Can Black Beans
  • 6 Cups Chicken Stock
  • 1 Cup Celery, Sliced
  • 1.5 Pounds Turkey or Chicken Breast
  • 5 Flour Tortilla Shells
  • ¼ Cup Green Onions, Chopped
  • Mexican Style 4 Cheese Blend, Rustic Cut
  • 1 Avocado, Cubed
  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!

Author: Glitter and Bubbles

shopping list
  • 1 Green Chili, diced
  • Lime, 2 tablespoons juice
  • Garlic, 2 tablespoons minced
  • 1 Jalapeno, Sliced
  • Carrots, 1 cup sliced
  • Celery, 1 cup sliced
  • Green Onions, 1/4 cup chopped
  • 1 Avocado, cubed
  • Turkey or Chicken Breast, 1.5 pounds
Canned Goods:
  • 1 Can Fire Roasted Tomatoes
  • 1 Can Black Beans
  • Chicken Stock, 6 cups
Spices: (ALSO Spices is spelled incorrectly on the recipe card)
  • Olive Oil, 2 tablespoons
  • Salt, 1 teaspoon
  • Oregano, 1 teaspoon
  • Chili Powder, 2 teaspoon
  • Cumin, 2 teaspoons
  • Mexican Style 4 Cheese Blend
  • Flour Tortillas, 5
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Photo Credit & Food Styling: Leah Nolan