Winter is the perfect time to start preparing soups and stews to warm you up on cold days. If you have a favourite chicken soup recipe, why not spice it up a bit to make this Instant Pot Santa Fe chicken soup.
Saving time in the kitchen when you are extremely busy makes the Instant Pot the number one choice for these days, so your meal is cooked in a short time. If you are home and want the aroma of the flavours throughout your house hen, you can just do the Santa Fe soup in a slow cooker.
Santa Fe Soup Seasonings
Santa Fe is in New Mexico so you will get Mexican flavours similar to Indian cuisine due to the vibrant colours and flavourful taste. What is Santa Fe seasoning? Well, of course, it is going to be spicy, but what spices will you use? To spice it up, you will be tossing in some cumin, chilli, and cayenne pepper. If you like the spicy flavour, then you can combine the seasoning ahead of time and keep it in an air-tight container or spice jar.
It’s not just the spices that make this Sante Fe soup with chicken, but also the other ingredients like beans, peppers, onions, corn, and of course jalapenos with the veins and seeds removed.
Best spicy soup
This Santa Fe style chicken soup uses rotisserie chicken chopped up and broth as the main ingredient. Once you have made your seasoning and diced the vegetables that are not canned, then put all ingredients in the instant pot and you are about 30 minutes away from a delicious meal. This healthy instant pot soup recipe serves 6, so if you have a bigger family just double this recipe for spicy soup or freeze some of it up for a later time. Add this nice Cajun Corn salad as a side for the full Santa Fe feeling.
Yummy winter soups
If you are looking for delicious winter soups, you can try:
This Quick and Hearty Turkey Barley Soup is a winter pipping bowl of soup for your family to sip on and enjoy making from scratch!
Soup lovers can find dining inspiration with the Homemade Turkey Noodle Soup. You can use leftover turkey meat too. This is the best turkey soup ever!
This Delicious Tomato Basil Soup In A Bread Bowl recipe is very creamy and tasty. It’s so appetizing to serve the soup in the bread bowl.
Sante Fe Chicken Soup
- Sante Fe Chicken Soup Serves: 6
- Prep time: 10 minutes
- Cook time: 15 minutes
- Instant pot cooking time: 29 minutes
santa fe soup ingredients
- 2 lbs Rotisserie Chicken, shredded
- 4 cups chicken broth
- 2 cans fire-roasted tomatoes, diced or homemade fire-roasted diced tomato
- 4 ounces can fire-roasted hatch chiles (US), Chopped Green Chilies (Canada) or homemade fire-roasted hatch chiles
- 2 cans black beans, rinsed
- 2 cans fire-roasted corn (US), rinsed or homemade fire-roasted corn
- 1 yellow onion, chopped
- 4 mini red and orange peppers (2 of each), seeded and diced
- 2 tbsp minced garlic
- 1 tsp Cumin
- 1 tsp Chili powder
- 1 tsp Cayenne powder
- 1 tsp Lemon pepper seasoning
- 1 jalapeno chopped, de-seeded, deveined
- 3 green onions sliced for garnish
- 1 cup cilantro, chopped optional topping
How to make santa fe soup
Remove the skin off the chicken and shred into small chunks. Set to the side. Add olive oil to the Instant Pot and set to sauté. Add the onions, mini peppers, and garlic to the Instant Pot. Sauté for 5 minutes until the onions are translucent, and make sure to stir often. Turn off the sauté 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.
Instant pot cooking time: Set to manual for 10 minutes. Once the time is up, open the vent to release steam and pressure. Stir until fully combined.
Garnish with green onions and cilantro, and enjoy this spicy instant pot soup!
I hope you enjoyed this Instant Pot Santa Fe Chicken Soup. If you make the recipe, make sure to share with us on Facebook or Twitter! Also, check out all of our other Recipes.
Instant Pot Santa Fe Chicken Soup
Equipment
- 1 Instant Pot
Ingredients
- 2 lbs Rotisserie Chicken shredded
- 4 cups chicken broth
- 2 cans fire-roasted tomatoes diced or homemade fire-roasted diced tomato
- 4 ounces fire-roasted hatch chiles can is US, Chopped Green Chilies (Canada) or homemade fire-roasted hatch chiles
- 2 cans black beans rinsed
- 2 cans fire-roasted corn US, rinsed or homemade fire-roasted corn
- 1 yellow onion chopped
- 4 mini red and orange peppers 2 of each, seeded and diced
- 2 tbsp minced garlic
- 1 tsp Cumin
- 1 tsp Chili powder
- 1 tsp Cayenne powder
- 1 tsp Lemon pepper seasoning
- 1 jalapeno chopped, de-seeded, deveined
- 3 green onions sliced for garnish
- Tortilla strips optional
- 1 cup cilantro chopped optional topping
Instructions
- Remove the skin off the chicken and shred into small chunks. Set to the side.
- Add olive oil to the Instant Pot and set to sauté. Add the onions, mini peppers, and garlic to the Instant Pot. Sauté for 5 minutes until the onions are translucent, and make sure to stir often. Turn off the sauté 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.
- Instant pot cooking time: Set to manual for 10 minutes. Once the time is up, open the vent to release steam and pressure. Stir until fully combined.
- Garnish with green onions and cilantro, and enjoy this spicy instant pot soup!
