Comforting Mexican soup with tender chicken, beans, and spices made effortlessly in the Instant Pot.
# What You'll Need:
→ Proteins
01 - 1 pound boneless, skinless chicken breasts or thighs
→ Vegetables
02 - 1 medium yellow onion, diced
03 - 3 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 jalapeño, seeded and diced
06 - 1 cup corn kernels, fresh, frozen, or canned
07 - 1 can (14.5 ounces) diced tomatoes with juices
→ Beans
08 - 1 can (15 ounces) black beans, drained and rinsed
→ Liquids
09 - 4 cups low-sodium chicken broth
10 - 1 tablespoon tomato paste
11 - Juice of 1 lime
→ Spices and Seasonings
12 - 1 teaspoon chili powder
13 - 1 teaspoon ground cumin
14 - 1 teaspoon smoked paprika
15 - 1/2 teaspoon dried oregano
16 - 1 teaspoon salt, or to taste
17 - 1/2 teaspoon black pepper
→ Toppings
18 - Tortilla strips or chips
19 - Sliced avocado
20 - Chopped fresh cilantro
21 - Shredded cheese
22 - Sour cream
23 - Extra lime wedges
# Step-by-Step Guide:
01 - Set the Instant Pot to Sauté mode. Add a splash of oil, then sauté the onion, garlic, and bell pepper for 2 to 3 minutes until softened.
02 - Stir in the tomato paste, chili powder, cumin, paprika, oregano, salt, and pepper. Cook for 1 minute until fragrant.
03 - Add the chicken, diced tomatoes with juices, black beans, corn, and chicken broth. Stir thoroughly to combine all ingredients.
04 - Secure the lid and ensure the valve is set to Sealing. Set to Pressure Cook on High for 10 minutes.
05 - Allow a natural pressure release for 5 minutes, then carefully quick-release any remaining pressure.
06 - Remove the chicken from the pot and shred with two forks. Return the shredded chicken to the pot.
07 - Stir in lime juice. Taste and adjust seasoning if needed.
08 - Ladle soup into bowls and top with tortilla strips, avocado, cilantro, cheese, sour cream, and lime wedges as desired.
