Easy Chicken and White Bean Soup with Mexican Flavors Recipe

Make dinner deliciously simple with this Easy Chicken and White Bean Soup with Mexican Flavors made in your electric pressure cooker.

This Easy Chicken and White Bean Soup with Mexican Flavors is a weeknight lifesaver because it’s comforting, hearty, and full of zesty Southwestern flair. Using your Instant Pot or electric pressure cooker creates tender shredded chicken cooked perfectly with creamy white beans, onions, carrots, and celery with a blend of Mexican spices for incredible depth of flavor in just minutes. It’s a cozy, satisfying meal that tastes like it simmered all day.

Loaded with protein and fiber, this chicken and white bean soup is a nourishing option for family dinners or meal prep. The combination of paprika, cumin, and cayenne pepper gives every bite a vibrant kick, while radishes and avocado add freshness. It’s naturally gluten-free and easy to customize with your favorite toppings or extra veggies.

Best of all, this Instant Pot Mexican-inspired soup requires minimal prep and cleanup. Just sauté, seal, and cook – it’s that simple. Whether you’re craving a healthy comfort food or a flavorful one-pot meal, this Easy Chicken and White Bean Soup with Mexican Flavors brings authentic taste and convenience to your table in under 30 minutes.

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Ingredients

• 1 yellow onion, diced
• 2 carrots, peeled and sliced
• 3 stalks celery, sliced
• 2 teaspoon salt
• 2 teaspoons smoked paprika
• 2 teaspoons ground cumin
• 1 teaspoon onion powder
• 1/4 teaspoon cayenne pepper
• 1 1/4 pound boneless skinless chicken thighs
• 1 quart chicken broth
• 14 ounce can white beans, any variety – drained
• 4 ounce can diced green chilies
• 1 avocado, sliced
• 4 radishes, sliced
• olive oil for cooking

(Serves 4)

To Prepare:

1. In an instant pot or electric pressure cooker, add 1 tablespoon olive oil.
2. Add onions, carrots and celery, saute for 3 minutes.
3. Add salt, paprika, cumin, onion powder, and cayenne, stir. Cook 1 minute.
4. Add chicken thighs and broth. Place lid on top and cook on high pressure for 30 minutes.
5. Remove lid and shred chicken with two forks in pot. Add white beans and chilies, stir.
6. Ladle into bowls and top with avocado slices and radishes. Enjoy!

This Easy Chicken and White Bean Soup with Mexican Flavors makes a delicious lunch the next day – just reheat in a microwave.