A delicious southwestern-style soup made in a fraction of the time with the Instant Pot!
- 1 Tbsp olive oil
- 2 lb boneless skinless chicken thighs, cut into 1/2 inch pieces.
- 1 tsp kosher salt
- 1 tsp freshly ground black pepper
- 1 red onion, diced
- 1 red bell pepper, diced
- 3 cloves fresh garlic, minced
- 1 Tbsp chili powder
- 2 tsp ground cumin
- 1 tsp dried mexican oregano
- 1 cup frozen yellow corn
- 1 15 oz can black beans, drained & rinsed
- 1 10 oz can diced tomatoes with green chilies
- 3 cups chicken broth
- 2 Tbsp tomato paste
- 1 lime (juice)
- Fresh cilantro, for garnish
- Tortilla strips, for garnish
- Avocado, for garnish (optional)
- Fresh jalapeno, sliced (optional, for garnish)
- Sour cream, for garnish (optional)
- SAUTE: Set Instant Pot to “Saute (High)” and allow to come to heat. Pat cut chicken dry and season with kosher salt and freshly ground black pepper. When Instant Pot display says “Hot”, add butter and allow to melt. After 30 seconds, add chicken. Cook chicken, stirring occasionally, until no longer pink. Add in diced onion, red bell pepper and garlic and cook for one minute. Then, add chili powder, ground cumin and mexican oregano and stir together. Cook one minute more to toast spices.
- COOK: Add frozen yellow corn and black beans. Stir everything together. On top, dump in diced tomatoes with green chilies and tomato paste. Do not stir in (tomatoes can burn if they sink to the bottom of pot). Pour in chicken broth. Close lid and make sure the pressure valve is set to “sealing”. Set Instant Pot to Manual High Pressure for 14 minutes. Allow about 10 minutes for it to come to pressure.
- FINISH: When timer goes off, manually release the pressure by flipping the pressure valve to venting. When pressure is released (indicator valve will go down), carefully open lid. Squeeze in lime juice and stir together. If mixture is too soupy, set Instant Pot to “Saute” and simmer until it reaches desired thickness.
- SERVE: To serve, spoon into individual bowls. Garnish with fresh cilantro leaves, fresh jalapeno and a dollop of sour cream.
- You can sub in dry black beans, if you like. Simply increase the cooking time from 14 minutes to 25. Personally, I prefer quality canned black beans that have been rinsed and strained well.
- Topping combos are really up to you. Personally I like some fresh cilantro, a dollop of sour cream, about 3 slices of fresh jalapeno, and some tortilla strips.
- When it comes to tortilla strips, I buy the salad topping bags from the salad section at the grocery store. The tri-colored ones help to add a pop of color to the plate. However, if you have some corn tortillas around, you can use those, too. Simply brush them with olive oil and toss them in an oven – or air fryer – until crisp.
- Category: Main Course
- Method: Pressure Cook
- Cuisine: Southwestern
Keywords: Southwestern Recipe, Chicken Tortilla Soup, Healthy Soup