Instant Pot Santa Fe Chicken Soup

The best Instant Pot Santa Fe Chicken Soup recipe for your pressure cooker, it is packed with flavour to warm you up from the inside out!

This flavourful soup is an easy, one pot meal. It’s perfect for a chilly day or when you’re feeling under the weather.

This Instant Pot Santa Fe Chicken Soup is easy, tasty, and made with wholesome ingredients. You can customize it to your taste with toppings like sour cream, avocado and cilantro. Plus, it cooks in just minutes in your Instant Pot!

How to Easily Shred Chicken

Shredding chicken can be time consuming since you need to exert effort to tear apart the chicken. Some people use forks or chicken shredding tools which are still quite time consuming to use.

Using the following method on how to shred chicken, you can easily separate meat with no effort. This is convenient if your making recipes for your favourite soups or salads that require shredded meat.

It also ensures that all of the chicken has been separated into tiny pieces since this method is so effective.

You will need to pull out your electric stand mixer for this method. Simply throw your boneless (or de-boned) cooked chicken into your mixing bowl then turn on your mixer at a low speed and let it knead away at the chicken until shredded.

Nothing is more satisfying than being able to shred chicken so quickly and easily with your mixer!

So if you have a recipe that requires shredded chicken or if you just want to try this method out, let your electric stand mixer do the work for you.

How to Store Santa Fe Chicken Soup

To store this dish, make sure it’s placed in an airtight container, and place it in the refrigerator. This should be stored for no longer than three to four days.

If you need to store it for longer than four days, place it in the freezer. It will last up to six months if you store the soup in an airtight container or in a heavy duty freezer storage bag.

About the Ingredients for Santa Fe Chicken Soup

Chicken – We are using rotisserie chicken for this soup because its pretty cheap, and already cooked. You could also use chicken breast and poach them yourself first.

Broth – I use regular chicken broth because I definitely love my soup a little salty. If you don’t, use sodium reduced chicken broth.

Tomato – I used canned diced tomatoes because its easy but you could also use fresh diced plum or roma tomatoes.

Beans – Black beans is usually the bean of choice for this soup but you can swap in any other bean you like.

Corn – Again, we used canned corn because it’s just easy but you could also use fresh or frozen. Grilled corn would be amazing here.

Onion – Yellow or white onion.

Peppers – Use a trio of peppers to add more colour and flavour to the soup.

Garlic – Fresh garlic. Add loads more if you like, I won’t judge.

Taco seasoning – Use store bought or homemade taco seasoning.

Jalapeno – Remove the seeds before dicing your jalapenos so you get more flavour than heat from these guys. If you want more heat simply garnish as I did with whole slices of jalapeno.

Garnish – Garnish with any of the following: lime wheels, jalapeno slices, fritos, sour cream, cheddar cheese, or avocado.

Looking for more Comforting Soup Recipes?

Check out some of my favourite cold weather soups:

This Lasagna soup is the ultimate in comfort food. It has all the cheesy-meaty goodness of lasagna with tender pieces of lasagna and a delicious tomato base that delivers all the flavours of lasagna without all the fuss.

This Keto Tuscan soup recipe is a low carb take on the classic zuppa toscana. It’s hearty, creamy, full of flavour and made in just one-pot!

This Jamaican Pumpkin Beef Soup is filled with dumplings, Jamaican Pumpkin & Beef. Perfect for a delicious and filling family dinner!

How to Make Instant Pot Santa Fe Chicken Soup

Yields: 6-8 Servings | Prep time: 10 Mins | Cook time: 15 Mins

Ingredients:

• Rotisserie Chicken, shredded
• 4 cups chicken broth
• 2 cans diced tomato
• 2 cans black beans, rinsed
• 2 cans corn
• 1 yellow onion, chopped
• 1 red pepper, diced
• 1 yellow pepper, diced
• 1 orange pepper, diced
• 3 cloves garlic, minced
• 1 package Taco Seasoning
• 2 jalapeno, de-seeded, diced

Directions:

Remove the skin off the chicken and shred. Set to the side.

Add olive oil to the Instant Pot and set to saute.

Add the onions, peppers and garlic, to the Instant Pot.

Saute for 5 minutes until the onions are translucent, make sure to stir often. Turn off the saute function on the Instant Pot.

Add all other ingredients to the Instant Pot and stir to combine. Cover with the lid and seal to a closed vent.

Set to manual for 10 minutes.

Once the time is up open the vent to release steam and pressure. Stir until fully combined. Season with salt and pepper to taste.

Garnish and enjoy