📝 About This Recipe
This vibrant Mexican-inspired classic transforms simple pantry staples into a complex, soul-warming masterpiece using the magic of the Instant Pot. Infused with smoky chipotle, aromatic cumin, and a hint of bright lime, the broth achieves a 'simmered-all-day' depth in just a fraction of the time. It is the ultimate weeknight comfort food, balancing tender shredded chicken with a customizable array of fresh, crunchy toppings.
🥗 Ingredients
The Base
- 2 tablespoons Olive Oil (extra virgin)
- 1 large Yellow Onion (finely diced)
- 1 medium Bell Pepper (red or orange, diced)
- 1 Jalapeño (seeded and minced for mild heat; keep seeds for spice)
- 4 cloves Garlic (minced)
Protein and Broth
- 1.5 pounds Chicken Breast (boneless, skinless)
- 4 cups Chicken Broth (low-sodium)
- 14.5 ounces Fire-Roasted Diced Tomatoes (1 can, with juices)
- 15 ounces Black Beans (1 can, drained and rinsed)
- 1 cup Frozen Corn (sweet yellow corn)
Seasonings
- 2 teaspoons Chili Powder
- 1 teaspoon Ground Cumin
- 1 teaspoon Smoked Paprika
- 1 tablespoon Chipotle Peppers in Adobo (finely chopped sauce and pepper)
- 1 teaspoon Kosher Salt (adjust to taste)
- 2 tablespoons Lime Juice (freshly squeezed)
- 1/4 cup Fresh Cilantro (chopped)
For Serving
- 1 cup Tortilla Strips (store-bought or homemade)
- 1 large Avocado (diced)
- 1/2 cup Shredded Monterey Jack (or Mexican blend)
- 1/4 cup Sour Cream (for dolloping)
👨🍳 Instructions
-
1
Turn on the Instant Pot and select the 'Sauté' function. Allow it to heat for 2 minutes until the display reads 'Hot'.
-
2
Add the olive oil to the inner pot. Sauté the diced onion, bell pepper, and jalapeño for 4-5 minutes until the vegetables are softened and the onions are translucent.
-
3
Stir in the minced garlic, chili powder, cumin, and smoked paprika. Cook for 1 minute until the spices are fragrant, being careful not to burn the garlic.
-
4
Pour in about 1/4 cup of the chicken broth and use a wooden spoon to scrape the bottom of the pot (deglazing). This ensures no burnt bits are stuck, which prevents the 'Burn' error.
-
5
Add the remaining chicken broth, fire-roasted tomatoes (with juice), black beans, corn, and chipotle peppers in adobo. Stir well to combine.
-
6
Submerge the raw chicken breasts into the liquid, ensuring they are mostly covered by the broth.
-
7
Secure the lid and set the steam release valve to the 'Sealing' position. Cancel the Sauté function.
-
8
Select 'Pressure Cook' or 'Manual' on High Pressure and set the timer for 10 minutes.
-
9
Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes. Then, carefully turn the valve to 'Venting' to release any remaining steam.
-
10
Open the lid and carefully remove the chicken breasts to a cutting board. Use two forks to shred the chicken into bite-sized pieces.
-
11
Return the shredded chicken to the pot. Stir in the fresh lime juice and chopped cilantro.
-
12
Taste the broth and add more salt or a pinch of black pepper if needed. The lime juice is key to brightening all the heavy spices!
-
13
Ladle the hot soup into deep bowls. Top generously with tortilla strips, diced avocado, shredded cheese, and a dollop of sour cream.
💡 Chef's Tips
For an even richer broth, blend 1/4 cup of the beans with some broth before adding them to the pot to act as a natural thickener. If using chicken thighs instead of breasts, increase the pressure cooking time to 12 minutes for maximum tenderness. Always use fresh lime juice; the bottled stuff lacks the essential oils that make this soup 'pop'. To make your own tortilla strips, slice corn tortillas into thin ribbons, toss with oil and salt, and air fry at 375°F for 5-7 minutes until golden. If the soup is too spicy, add an extra dollop of sour cream or Greek yogurt to your bowl to mellow the heat.
🍽️ Serving Suggestions
Pair with a crisp, cold Mexican lager or a refreshing hibiscus iced tea (Jamaica). Serve alongside a simple wedge salad with a creamy cilantro-lime dressing. A side of warm, honey-drizzled cornbread helps balance the smoky heat of the chipotle. For a fuller meal, serve over a small scoop of cilantro-lime white rice. Offer extra lime wedges on the side for guests who love an extra hit of acidity.