This Caldo de Pollo recipe, or Mexican chicken soup, is a deliciously warming soup that’s bursting with Mexican flavors! It makes a great appetizer course for a Mexican dinner or as a main course .
What Makes This Mexican Chicken Soup So Great
- Fast. A delicious Sopa de Pollo done in 30 minutes .
- Easy. A simple pour and cook recipe .
- Delicious. Authentic Mexican flavors you would expect in a traditional Caldo de Pollo .
- Versatile. Use this as a base recipe for your favorite vegetables or make it low carb by substituting cauliflower rice .
If you haven’t had Caldo de Pollo yet, let me tell you, you are in for quite a treat. This is one of those dishes that is so simple but somehow yields so much flavor. If you love chicken soup , and you love Mexican spices and flavors, then you’re sure to love this simply delicious Mexican soup .
And when I say simple, I mean really simple. But don’t let the simplicity of the recipe fool you, it’s so full of flavor you find yourself craving more.
This is one of those dishes where you basically dump all of the ingredients into the Instant Pot and let it do all the work. No babysitting a boiling soup pot here. Just fill the inner liner of your Instant Pot and relax while it cooks up this delicious Caldos de Pollo to absolute perfection.
Sure, you have to take the chicken out of the pot at some point to shred it, but the Instant Pot makes the chicken so tender that you can hardly consider the task work. So once you have everything in the pot, sit back, relax, and prepare yourself for absolutely amazing Mexican comfort food.
Where Did Caldo De Pollo Originate?
Caldo de Pollo originated in Mexico . You’ll love the authentic flavors from the spices and ingredients found in this Instant Pot recipe.
Grab These Ingredients Before You Get Started
- 1 pound boneless skinless chicken thighs - Provides tender, juicy protein that infuses the broth with rich chicken flavor as it cooks.
- 4 cups chicken broth - Forms the savory base of the soup, carrying all the flavors beautifully.
- 1 cup canned tomatoes - Adds acidity, color, and a touch of sweetness while enhancing the broth’s complexity.
- 1 cup celery - Brings fresh, herbal notes and classic soup texture.
- 1 cup carrots -Adds natural sweetness and bright pops of color.
- 1/2 cup jasmine rice - Helps make the soup hearty and satisfying, absorbing all the flavorful broth.
- 1/2 cup onions - Adds aromatic depth and savory backbone to the broth.
- 5–6 sprigs cilantro (with stems) - Infuses fresh herbal brightness throughout the soup while it cooks.
- 1 tablespoon minced garlic - Delivers warm, bold aromatics that enhance the overall depth of flavor.
- 1 teaspoon ground cumin - Adds earthy warmth that gives the soup its signature Mexican comfort-food character.
- 1/2 teaspoon salt - Balances and enhances all the flavors in the dish.
- 1 teaspoon pepper - Adds a subtle kick and complements the seasoning.
- 1 lime - Juiced at the end to brighten the soup and cut through richness, adding a zesty, refreshing finish.
How To Make Caldo de Pollo
Step 1: Place all ingredients into the inner liner of your Instant Pot .
Step 2: Close the pot and set it to high pressure for 10 minutes. When time is up, let the pot rest for 10 minutes. Then release all remaining pressure.
Step 3: Using silicone tongs , remove the chicken from the pressure cooker and shred it.
Step 4: Stir the shredded chicken back into the soup. If desired, remove the sprigs of cilantro since you were using them mainly for seasoning.
Step 5: Add water if needed to thin. Check for salt and pepper. Serve the soup as is, or with slices of avocado stirred in at the last minute.
How to Make Mexican Chicken Soup With Cooked Chicken
If you’re short on time and patience (or just don’t know how to use that leftover rotisserie chicken) and want to make Mexican soups with cooked chicken, you can easily adjust the recipe to do so. Simply replace the water in the recipe with chicken broth to increase the flavor in the dish as it cooks.
Can You Make Mexican Soup On The Stovetop?
You can, but it won’t be near as fast as if you use your Instant Pot . But I get it. Not everyone has one. Here’s how:
- Sauté onions in a large pot.
- Add spices and rice with an additional 1.5 cups of liquid (broth if you’re using rotisserie chicken)
- Add chicken (if cooking from raw)
- Cook on low heat until chicken is near finished and add veggies.
- Finish on low heat until rice and chicken are tender. Chicken should be cooked to the point that it is easy to shred.
Tips And Tricks
Instant Pot Caldo de Pollo Mexicano is the culinary equivalent of wrapping yourself in a warm, cozy blanket, and with the right tricks you can make every spoonful taste like home. Here’s how to ensure rich flavor and perfectly tender ingredients every time:
- Chicken . If you want to use chicken breast for this recipe, cut it into small pieces and cook as directed. You can use chicken breasts , chicken thighs, chicken drumsticks , all the chicken pieces! You can use turkey instead of chicken, but cut it into 3-4 inch pieces rather than putting in a whole turkey breast for example.
- Improvise . You could use this as a base chicken recipe and vary the spices to suit your taste.
- Vegetables . Similarly, you can vary the vegetables to suit your taste. Just note that since this recipe cooks for 10 minutes, you will necessarily have softened veggies. You can use any frozen veggies you have lying around–that’s what I typically do anyway! Some additional vegetables that I might suggest for this are chopped onion , carrots, potatoes, & fresh tomatoes. I like chayote in this recipe as well. It adds a lovely bit of bite. If you can’t get chayote, try zucchini but don’t add it until the soup has finished cooking. A few slices of red pepper added after it’s cooked are also very pretty in here. If you like a little more crunch to your veggies, I suggest you cook the soup with half the veggies. Once it is done cooking, turn the pot on sauté and add the remaining vegetables. Cook only for 4-5 minutes until the veggies are cooked through and serve. You can use frozen mirepoix instead of chopping up all the vegetables. In that case, you do not need to adjust cooking times. And of course, do not forget the wonderful flavor and scent of cilantro to this. You can also add chopped cilantro after it is done cooking if you are a cilantro fan! The burst of fresh lime juice at the end is so good! Use lemon juice if you don’t have any lime juice.
- Keto . To make this keto , consider adding riced cauliflower instead of rice.
- Water or Broth. You may also want to use chicken stock, chicken bouillon, bouillon cubes, or chicken broth for this. I’ve even made this with Knorr Caldo de Pollo or Knorr caldo de tomate and it’s quite lovely.
- Corn Tortillas or Chips. I also like to serve this with warmed corn tortillas or even crushed tortilla chips on top.
- Slow Cooker. You can make this in the slow cooker with fresh chicken as well. Add all ingredients into the slow cooker and cook on low for 6 hours.
Variations
Instant Pot Caldo de Pollo is wonderfully adaptable. Change up the veggies, spices, or protein, and you’ll discover a new comforting creation every time while still keeping those soul-warming Mexican flavors alive. Try one of these tasty variations the next time you want to switch things up:
- Classic Bone-In Version - Swap boneless thighs for bone-in chicken pieces for a richer, deeper broth that tastes like it simmered all day.
- Caldo de Pollo con Elote - Add halved corn on the cob for pops of sweetness that perfectly complement the savory broth.
- Veggie-Packed Verde - Stir in zucchini, cabbage, and green salsa or tomatillos for a bright green version full of tangy freshness.
- Chipotle Kick - Add a chipotle pepper in adobo for a smoky, spicy broth that warms you right to your toes.
What To Serve With Chicken And Rice Soup
Instant Pot Mexican Chicken Soup is deliciously comforting on its own, but pairing it with the right sides and toppings turns each bowl into a full fiesta filled with texture, color, and fresh bursts of flavor. Here are some tasty ideas to serve alongside:
- Warm Corn Tortillas - Perfect for dunking or piling high with shredded chicken from the bowl.
- Avocado Slices or Guacamole - Creaminess that balances the warmth of the broth, like a cozy hug for your taste buds.
- Mexican Rice or Cilantro Lime Rice - Adds substance and soaks up the flavorful broth beautifully.
- Pickled Red Onions - Tangy, vibrant crunch that livens up every spoonful.
How Long Does It Last?
This Caldo de Pollo Mexicano lasts up to 5 days in the refrigerator after it is cooked. That is, if it lasts that long. It’s absolutely bursting with flavor, and the leftovers make a really filling and easy lunch the next day.
Can You Freeze It?
Yes, you can freeze caldo de pollo! Allow the soup to cool completely, then transfer it to airtight containers or freezer-safe bags, leaving a little space for expansion. It freezes well for up to 2–3 months.
For the best texture, freeze without potatoes or avocado if your recipe includes them, and add those fresh when reheating.
Thaw overnight in the refrigerator or reheat directly from frozen on the stovetop or in the Instant Pot until hot and comforting again.
Want MoreChicken Recipes?
- Caldo De Res - Another amazingly simple soup recipe.
- Chicken Tortilla Soup - A family favorite.
- Chicken Taco Soup - You probably have the ingredients already.
- Poblano Chicken Soup - One of my most popular dishes.
- Chicken Pot Pie Soup - Comfort food at it’s finest.
- Butter Chicken - How I got my nickname.
- Keto Chicken Tenders - Make the kids happy with these.
- One Pot Chicken and Rice Recipes - Try one tonight.
- Arroz con Pollo - Chicken and Rice done right!
Caldo de Pollo
Equipment
- Instant Pot
- Silicone Tongs
Ingredients
- ▢ 1 pound Boneless Skinless Chicken Thighs
- ▢ 4 cups Chicken Broth
- ▢ 1 cup Canned Tomatoes , undrained
- ▢ 1 cup Celery , chopped
- ▢ 1 cup Carrots , chopped
- ▢ 1/2 cup Jasmine Rice , or other small grain rice
- ▢ 1/2 cup onions, chopped
- ▢ 5-6 sprigs Cilantro , with stems
- ▢ 1 tablespoon Minced Garlic
- ▢ 1 teaspoon Ground Cumin
- ▢ 1/2 teaspoon salt
- ▢ 1 teaspoon pepper
- ▢ 1 medium Lime
Instructions
- Place all ingredients into the inner liner of your Instant Pot .
- Close the pot and set it to high pressure for 10 minutes.
- When time is up, let the pot rest for 10 minutes. Then release all remaining pressure.
- Using silicone tongs , remove the chicken from the pressure cooker and shred it.
- Stir the shredded chicken back into the soup. If desired, remove the sprigs of cilantro since you were using them mainly for seasoning.
- Squeeze in the lime or lemon juice.
- Serve the soup as is, or with slices of avocado stirred in at the last minute. I like to serve with additional lime wedges, warmed corn toritllas, or crushed tortilla chips.
Watch The Video
- Chicken . If you want to use chicken breast for this recipe, cut it into small pieces and cook as directed. You can use chicken breasts, chicken thighs, chicken drumsticks , all the chickens! You can use turkey instead of chicken, but cut it into 3-4 inch pieces rather than putting in a whole turkey breast for example.
- Improvise . You could use this as a base chicken recipe and vary the spices to suit your taste.
- Vegetables . Similarly, you can vary the vegetables to suit your taste. Just note that since this recipe cooks for 10 minutes, you will necessarily have softened veggies. You can use any frozen veggies you have lying around–that’s what I typically do anyway! Some additional vegetables that I might suggest for this are onions , carrots, potatoes, & fresh tomatoes. I like chayote in this recipe as well. It adds a lovely bit of bite. A few slices of red pepper added after it’s cooked are also very pretty in here. If you like a little more crunch to your veggies, I suggest you cook the soup with half the veggies. Once it is done cooking, turn the pot on sauté and add the remaining vegetables. Cook only for 4-5 minutes until the veggies are cooked through and serve. You can use frozen mirepoix instead of chopping up all the vegetables. In that case, you do not need to adjust cooking times. And of course, do not forget the wonderful flavor and scent of cilantro to this. You can also add chopped cilantro after it is done cooking if you are a cilantro fan! The burst of fresh lime juice at the end is so good! Use lemon juice if you don’t have any lime juice.
- Keto . To make this keto, consider adding riced cauliflower instead of rice.
- Water or Broth. You may also want to use chicken stock, chicken bouillon, bouillon cubes, or chicken broth for this instead of water.
- Corn Tortillas or Chips. I also like to serve this with warmed corn tortillas or even crushed tortilla chips on top.
- Slow Cooker. You can make this in the slow cooker with fresh chicken as well. Add all ingredients into the slow cooker and cook on low for 6 hours.
- Stovetop . If you want to make this on the stovetop, just add everything into a 3-quart soup pot , and bring everything to a boil. When the chicken broth or water is boiling, turn it down to a simmer, and cook until the vegetables are tender.
Get support & connect with our community on Facebook!
Nutrition
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
This Caldo de Pollo recipe, or Mexican chicken soup, is a deliciously warming soup that’s bursting with Mexican flavors! It makes a great appetizer course for a Mexican dinner or as a main course .
What Makes This Mexican Chicken Soup So Great
- Fast. A delicious Sopa de Pollo done in 30 minutes .
- Easy. A simple pour and cook recipe .
- Delicious. Authentic Mexican flavors you would expect in a traditional Caldo de Pollo .
- Versatile. Use this as a base recipe for your favorite vegetables or make it low carb by substituting cauliflower rice .
If you haven’t had Caldo de Pollo yet, let me tell you, you are in for quite a treat. This is one of those dishes that is so simple but somehow yields so much flavor. If you love chicken soup , and you love Mexican spices and flavors, then you’re sure to love this simply delicious Mexican soup .
And when I say simple, I mean really simple. But don’t let the simplicity of the recipe fool you, it’s so full of flavor you find yourself craving more.
This is one of those dishes where you basically dump all of the ingredients into the Instant Pot and let it do all the work. No babysitting a boiling soup pot here. Just fill the inner liner of your Instant Pot and relax while it cooks up this delicious Caldos de Pollo to absolute perfection.
Sure, you have to take the chicken out of the pot at some point to shred it, but the Instant Pot makes the chicken so tender that you can hardly consider the task work. So once you have everything in the pot, sit back, relax, and prepare yourself for absolutely amazing Mexican comfort food.
Where Did Caldo De Pollo Originate?
Caldo de Pollo originated in Mexico . You’ll love the authentic flavors from the spices and ingredients found in this Instant Pot recipe.
Grab These Ingredients Before You Get Started
- 1 pound boneless skinless chicken thighs - Provides tender, juicy protein that infuses the broth with rich chicken flavor as it cooks.
- 4 cups chicken broth - Forms the savory base of the soup, carrying all the flavors beautifully.
- 1 cup canned tomatoes - Adds acidity, color, and a touch of sweetness while enhancing the broth’s complexity.
- 1 cup celery - Brings fresh, herbal notes and classic soup texture.
- 1 cup carrots -Adds natural sweetness and bright pops of color.
- 1/2 cup jasmine rice - Helps make the soup hearty and satisfying, absorbing all the flavorful broth.
- 1/2 cup onions - Adds aromatic depth and savory backbone to the broth.
- 5–6 sprigs cilantro (with stems) - Infuses fresh herbal brightness throughout the soup while it cooks.
- 1 tablespoon minced garlic - Delivers warm, bold aromatics that enhance the overall depth of flavor.
- 1 teaspoon ground cumin - Adds earthy warmth that gives the soup its signature Mexican comfort-food character.
- 1/2 teaspoon salt - Balances and enhances all the flavors in the dish.
- 1 teaspoon pepper - Adds a subtle kick and complements the seasoning.
- 1 lime - Juiced at the end to brighten the soup and cut through richness, adding a zesty, refreshing finish.
How To Make Caldo de Pollo
Step 1: Place all ingredients into the inner liner of your Instant Pot .
Step 2: Close the pot and set it to high pressure for 10 minutes. When time is up, let the pot rest for 10 minutes. Then release all remaining pressure.
Step 3: Using silicone tongs , remove the chicken from the pressure cooker and shred it.
Step 4: Stir the shredded chicken back into the soup. If desired, remove the sprigs of cilantro since you were using them mainly for seasoning.
Step 5: Add water if needed to thin. Check for salt and pepper. Serve the soup as is, or with slices of avocado stirred in at the last minute.
How to Make Mexican Chicken Soup With Cooked Chicken
If you’re short on time and patience (or just don’t know how to use that leftover rotisserie chicken) and want to make Mexican soups with cooked chicken, you can easily adjust the recipe to do so. Simply replace the water in the recipe with chicken broth to increase the flavor in the dish as it cooks.
Can You Make Mexican Soup On The Stovetop?
You can, but it won’t be near as fast as if you use your Instant Pot . But I get it. Not everyone has one. Here’s how:
- Sauté onions in a large pot.
- Add spices and rice with an additional 1.5 cups of liquid (broth if you’re using rotisserie chicken)
- Add chicken (if cooking from raw)
- Cook on low heat until chicken is near finished and add veggies.
- Finish on low heat until rice and chicken are tender. Chicken should be cooked to the point that it is easy to shred.
Tips And Tricks
Instant Pot Caldo de Pollo Mexicano is the culinary equivalent of wrapping yourself in a warm, cozy blanket, and with the right tricks you can make every spoonful taste like home. Here’s how to ensure rich flavor and perfectly tender ingredients every time:
- Chicken . If you want to use chicken breast for this recipe, cut it into small pieces and cook as directed. You can use chicken breasts , chicken thighs, chicken drumsticks , all the chicken pieces! You can use turkey instead of chicken, but cut it into 3-4 inch pieces rather than putting in a whole turkey breast for example.
- Improvise . You could use this as a base chicken recipe and vary the spices to suit your taste.
- Vegetables . Similarly, you can vary the vegetables to suit your taste. Just note that since this recipe cooks for 10 minutes, you will necessarily have softened veggies. You can use any frozen veggies you have lying around–that’s what I typically do anyway! Some additional vegetables that I might suggest for this are chopped onion , carrots, potatoes, & fresh tomatoes. I like chayote in this recipe as well. It adds a lovely bit of bite. If you can’t get chayote, try zucchini but don’t add it until the soup has finished cooking. A few slices of red pepper added after it’s cooked are also very pretty in here. If you like a little more crunch to your veggies, I suggest you cook the soup with half the veggies. Once it is done cooking, turn the pot on sauté and add the remaining vegetables. Cook only for 4-5 minutes until the veggies are cooked through and serve. You can use frozen mirepoix instead of chopping up all the vegetables. In that case, you do not need to adjust cooking times. And of course, do not forget the wonderful flavor and scent of cilantro to this. You can also add chopped cilantro after it is done cooking if you are a cilantro fan! The burst of fresh lime juice at the end is so good! Use lemon juice if you don’t have any lime juice.
- Keto . To make this keto , consider adding riced cauliflower instead of rice.
- Water or Broth. You may also want to use chicken stock, chicken bouillon, bouillon cubes, or chicken broth for this. I’ve even made this with Knorr Caldo de Pollo or Knorr caldo de tomate and it’s quite lovely.
- Corn Tortillas or Chips. I also like to serve this with warmed corn tortillas or even crushed tortilla chips on top.
- Slow Cooker. You can make this in the slow cooker with fresh chicken as well. Add all ingredients into the slow cooker and cook on low for 6 hours.
Variations
Instant Pot Caldo de Pollo is wonderfully adaptable. Change up the veggies, spices, or protein, and you’ll discover a new comforting creation every time while still keeping those soul-warming Mexican flavors alive. Try one of these tasty variations the next time you want to switch things up:
- Classic Bone-In Version - Swap boneless thighs for bone-in chicken pieces for a richer, deeper broth that tastes like it simmered all day.
- Caldo de Pollo con Elote - Add halved corn on the cob for pops of sweetness that perfectly complement the savory broth.
- Veggie-Packed Verde - Stir in zucchini, cabbage, and green salsa or tomatillos for a bright green version full of tangy freshness.
- Chipotle Kick - Add a chipotle pepper in adobo for a smoky, spicy broth that warms you right to your toes.
What To Serve With Chicken And Rice Soup
Instant Pot Mexican Chicken Soup is deliciously comforting on its own, but pairing it with the right sides and toppings turns each bowl into a full fiesta filled with texture, color, and fresh bursts of flavor. Here are some tasty ideas to serve alongside:
- Warm Corn Tortillas - Perfect for dunking or piling high with shredded chicken from the bowl.
- Avocado Slices or Guacamole - Creaminess that balances the warmth of the broth, like a cozy hug for your taste buds.
- Mexican Rice or Cilantro Lime Rice - Adds substance and soaks up the flavorful broth beautifully.
- Pickled Red Onions - Tangy, vibrant crunch that livens up every spoonful.
How Long Does It Last?
This Caldo de Pollo Mexicano lasts up to 5 days in the refrigerator after it is cooked. That is, if it lasts that long. It’s absolutely bursting with flavor, and the leftovers make a really filling and easy lunch the next day.
Can You Freeze It?
Yes, you can freeze caldo de pollo! Allow the soup to cool completely, then transfer it to airtight containers or freezer-safe bags, leaving a little space for expansion. It freezes well for up to 2–3 months.
For the best texture, freeze without potatoes or avocado if your recipe includes them, and add those fresh when reheating.
Thaw overnight in the refrigerator or reheat directly from frozen on the stovetop or in the Instant Pot until hot and comforting again.
Want MoreChicken Recipes?
- Caldo De Res - Another amazingly simple soup recipe.
- Chicken Tortilla Soup - A family favorite.
- Chicken Taco Soup - You probably have the ingredients already.
- Poblano Chicken Soup - One of my most popular dishes.
- Chicken Pot Pie Soup - Comfort food at it’s finest.
- Butter Chicken - How I got my nickname.
- Keto Chicken Tenders - Make the kids happy with these.
- One Pot Chicken and Rice Recipes - Try one tonight.
- Arroz con Pollo - Chicken and Rice done right!
Caldo de Pollo
Equipment
- Instant Pot
- Silicone Tongs
Ingredients
- ▢ 1 pound Boneless Skinless Chicken Thighs
- ▢ 4 cups Chicken Broth
- ▢ 1 cup Canned Tomatoes , undrained
- ▢ 1 cup Celery , chopped
- ▢ 1 cup Carrots , chopped
- ▢ 1/2 cup Jasmine Rice , or other small grain rice
- ▢ 1/2 cup onions, chopped
- ▢ 5-6 sprigs Cilantro , with stems
- ▢ 1 tablespoon Minced Garlic
- ▢ 1 teaspoon Ground Cumin
- ▢ 1/2 teaspoon salt
- ▢ 1 teaspoon pepper
- ▢ 1 medium Lime
Instructions
- Place all ingredients into the inner liner of your Instant Pot .
- Close the pot and set it to high pressure for 10 minutes.
- When time is up, let the pot rest for 10 minutes. Then release all remaining pressure.
- Using silicone tongs , remove the chicken from the pressure cooker and shred it.
- Stir the shredded chicken back into the soup. If desired, remove the sprigs of cilantro since you were using them mainly for seasoning.
- Squeeze in the lime or lemon juice.
- Serve the soup as is, or with slices of avocado stirred in at the last minute. I like to serve with additional lime wedges, warmed corn toritllas, or crushed tortilla chips.
Watch The Video
- Chicken . If you want to use chicken breast for this recipe, cut it into small pieces and cook as directed. You can use chicken breasts, chicken thighs, chicken drumsticks , all the chickens! You can use turkey instead of chicken, but cut it into 3-4 inch pieces rather than putting in a whole turkey breast for example.
- Improvise . You could use this as a base chicken recipe and vary the spices to suit your taste.
- Vegetables . Similarly, you can vary the vegetables to suit your taste. Just note that since this recipe cooks for 10 minutes, you will necessarily have softened veggies. You can use any frozen veggies you have lying around–that’s what I typically do anyway! Some additional vegetables that I might suggest for this are onions , carrots, potatoes, & fresh tomatoes. I like chayote in this recipe as well. It adds a lovely bit of bite. A few slices of red pepper added after it’s cooked are also very pretty in here. If you like a little more crunch to your veggies, I suggest you cook the soup with half the veggies. Once it is done cooking, turn the pot on sauté and add the remaining vegetables. Cook only for 4-5 minutes until the veggies are cooked through and serve. You can use frozen mirepoix instead of chopping up all the vegetables. In that case, you do not need to adjust cooking times. And of course, do not forget the wonderful flavor and scent of cilantro to this. You can also add chopped cilantro after it is done cooking if you are a cilantro fan! The burst of fresh lime juice at the end is so good! Use lemon juice if you don’t have any lime juice.
- Keto . To make this keto, consider adding riced cauliflower instead of rice.
- Water or Broth. You may also want to use chicken stock, chicken bouillon, bouillon cubes, or chicken broth for this instead of water.
- Corn Tortillas or Chips. I also like to serve this with warmed corn tortillas or even crushed tortilla chips on top.
- Slow Cooker. You can make this in the slow cooker with fresh chicken as well. Add all ingredients into the slow cooker and cook on low for 6 hours.
- Stovetop . If you want to make this on the stovetop, just add everything into a 3-quart soup pot , and bring everything to a boil. When the chicken broth or water is boiling, turn it down to a simmer, and cook until the vegetables are tender.
Get support & connect with our community on Facebook!
Nutrition
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
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Caldo de Pollo
Ingredients
- 1 pound Boneless Skinless Chicken Thighs
- 4 cups Chicken Broth
- 1 cup Canned Tomatoes undrained
- 1 cup Celery chopped
- 1 cup Carrots chopped
- 1/2 cup Jasmine Rice or other small grain rice
- 1/2 cup onions, chopped
- 5-6 sprigs Cilantro with stems
- 1 tablespoon Minced Garlic
- 1 teaspoon Ground Cumin
- 1/2 teaspoon salt
- 1 teaspoon pepper
- 1 medium Lime
Instructions
Place all ingredients into the inner liner of your Instant Pot .
Close the pot and set it to high pressure for 10 minutes.
When time is up, let the pot rest for 10 minutes. Then release all remaining pressure.
Using silicone tongs , remove the chicken from the pressure cooker and shred it.
Stir the shredded chicken back into the soup. If desired, remove the sprigs of cilantro since you were using them mainly for seasoning.
Squeeze in the lime or lemon juice.
Serve the soup as is, or with slices of avocado stirred in at the last minute. I like to serve with additional lime wedges, warmed corn toritllas, or crushed tortilla chips.
Chicken . If you want to use chicken breast for this recipe, cut it into small pieces and cook as directed. You can use chicken breasts, chicken thighs, chicken drumsticks , all the chickens! You can use turkey instead of chicken, but cut it into 3-4 inch pieces rather than putting in a whole turkey breast for example.
Improvise . You could use this as a base chicken recipe and vary the spices to suit your taste.
Vegetables . Similarly, you can vary the vegetables to suit your taste. Just note that since this recipe cooks for 10 minutes, you will necessarily have softened veggies. You can use any frozen veggies you have lying around–that’s what I typically do anyway! Some additional vegetables that I might suggest for this are onions , carrots, potatoes, & fresh tomatoes. I like chayote in this recipe as well. It adds a lovely bit of bite. A few slices of red pepper added after it’s cooked are also very pretty in here. If you like a little more crunch to your veggies, I suggest you cook the soup with half the veggies. Once it is done cooking, turn the pot on sauté and add the remaining vegetables. Cook only for 4-5 minutes until the veggies are cooked through and serve. You can use frozen mirepoix instead of chopping up all the vegetables. In that case, you do not need to adjust cooking times. And of course, do not forget the wonderful flavor and scent of cilantro to this. You can also add chopped cilantro after it is done cooking if you are a cilantro fan! The burst of fresh lime juice at the end is so good! Use lemon juice if you don’t have any lime juice.
Keto . To make this keto, consider adding riced cauliflower instead of rice.
Water or Broth. You may also want to use chicken stock, chicken bouillon, bouillon cubes, or chicken broth for this instead of water.
Corn Tortillas or Chips. I also like to serve this with warmed corn tortillas or even crushed tortilla chips on top.
Slow Cooker. You can make this in the slow cooker with fresh chicken as well. Add all ingredients into the slow cooker and cook on low for 6 hours.
Stovetop . If you want to make this on the stovetop, just add everything into a 3-quart soup pot , and bring everything to a boil. When the chicken broth or water is boiling, turn it down to a simmer, and cook until the vegetables are tender.
Caldo de Pollo https://twosleevers.com/instant-pot-caldo-de-pollo/
This Vegetarian Tortilla soup is an easy pour and cook recipe made in your Instant Pot. Rich broth flavored with an array of vegetables is the perfect choice for your next Meatless Monday.
Why You’re Going To Love This Soup
- Easy. A simple pour and cook recipe .
- Vegetarian . A great option for your next Meatless Monday or a filling meal if you’re living a vegetarian lifestyle.
- Quick. Flavors that are highly developed in a fraction of the time with the hlep of your Instant Pot .
- Versatile. Easily switch up the ingredients and toppings to make your perfect bowl of soup .
This soup is made in quite the same fashion as th e chicken tortilla soup recipe . One thing to be aware of is that cooking the beans within the same broth does cause the broth to darken. It still tastes amazing, but if you want a redder broth, you may need to cook the black beans separately. Me, I don’t care what it looks like. I want it to be authentic, and easy. This is easy.
There’s really only one manual step, but this one is an important one. It’s essential to sauté the vegetables until they thicken. This will take at most 10 minutes but will add a world of flavor to your soup.
So whether you’re looking for a vegetarian soup dish or just a delicious dish in general, you’re sure to enjoy this Vegetarian Tortilla Soup . It’s a quick and easy Instant Pot recipe that’s both flavorful and healthy!
Ingredients You’ll Need
- Tomatoes - Gives the traditional red colored broth that you expect in a tortilla soup
- Onion
- Garlic
- Chipotle chili in adobe sauce - Just one tablespoon from the can, no peppers.
- Jalapeño Peppers
- Chopped Cilantro - if you don’t have cilantro on hand, you can also use parsley.
- Kosher Salt
- Oil
- Dried black beans - these will need to be soaked for one hour in hot water before you prepare your soup.
- Water - mixed with all of the other flavorful ingredients, this becomes the broth of the soup.
- Corn tortillas - these are optional in this recipe. They are used to thicken the broth a little bit, but it is just as tasty without them.
- Frozen Corn Kernels - I prefer frozen because they maintain their texture better after being cooked under pressure.
How To Make Vegetarian Tortilla Soup
- Blend together onion, tomatoes, garlic, chipotle chili, jalapeno, salt, and cilantro.
- Turn your Instant Pot on to Sauté and add the oil.
- Once the oil is hot, pour in the blended vegetables and stir. Keep stirring for 10 minutes until the sauce begins to thicken.
- Add water. If you’re using the corn tortillas to thicken, add them.
- Add in beans and set your Instant Pot to manual. Let it release pressure naturally when finished.
- Add in frozen corn and stir to let it heat through.
- Serve, garnish, and enjoy!
What To Serve With It
This soup is absolutely packed with flavor and delicious without any help. If you’re like me, you like adding layers of flavor to customize this into your perfect bowl of soup.
Here are some of my favorite things to garnish with:
- Cheese
- Sour Cream
- Avocado
- Scallions
- Tortilla Chips
The possibilities are endless. Pick your favorite taco toppings and play around with flavors and textures to keep your tastebuds guessing with each bite.
How Long Does It Last?
This recipe is one that is great for doubling or tripling because of how great it is for leftovers, and how long it lasts. Because of the ingredients in this soup, it stays just as delicious as the day you made it for up to 5-7 days stored in an airtight container in the refrigerator.
More Delicious Soups
- Keto Taco Soup
- Sauerkraut Soup
- Brazilian Moqueca
- Low Carb Italian Sausage Soup
Vegetarian Tortilla Soup
Ingredients
- ▢ 1/2 cup ( 80 g ) Onion , roughly chopped
- ▢ 1 cup ( 149 g ) Tomatoes , chopped
- ▢ 2 cloves ( 2 cloves ) Garlic
- ▢ 1 ( 1 ) chipotle chili in adobe sauce from can with 1 teaspoon sauce
- ▢ 1/2 ( 0.5 ) Jalapeño Peppers
- ▢ 1/4 cup ( 4 g ) Chopped Cilantro or Parsley
- ▢ 1-2 teaspoons ( 1 teaspoons ) Kosher Salt
- ▢ 1 tablespoon ( 1 tablespoon ) Oil
- ▢ 1 cup ( 172 g ) dried black beans, , soaked for one hour in hot water
- ▢ 4 cups ( 1 kg ) Water
- ▢ 2 ( 2 ) corn tortillas, , cut into small pieces (optional)
- ▢ 1 cup ( 164 g ) Frozen Corn Kernels
Instructions
- In a blender, blend together onion, tomatoes, garlic, chipotle chili, jalapeno, salt, and cilantro.
- Turn your electric Instant Pot on to Sauté, for 12 minutes, and when it is hot, add the oil.
- Once the oil starts shimmering, pour in the blended vegetables and stir well. Keep stirring on and off for 10 minutes until the sauce is relatively thickened.
- Add in 4 cups of water, and if you’re using the corn tortillas to thicken, add them now.
- Add in the soaked beans, set your Instant Pot to manual, High pressure 25 minutes and let it release pressure naturally when finished.
- Add in frozen corn and stir to let it heat through, and serve with cheese, slices of avocado, corn tortilla strips or other garnishes.
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Nutrition
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
