CookingLight diet CookingLight diet

Instant Pot Tex-Mex Chicken and Black Bean Soup

Jennifer Causey
Active Time
15 Mins
Total Time
25 Mins
Yield
Serves 5 (serving size: about 2 cups soup, 1 1/2 tbsp. yogurt, and 1 1/2 tbsp. cilantro)
By Jamie Vespa, MS, RD
November 2018

This filling and flavorful soup is ideal for a chilly evening. Freeze leftover chipotle chiles and adobe sauce in a flattened Ziploc bag for future use. Want to make this soup in your slow cooker? Click here for the recipe. 

Ingredients

  • 1 1/4 pounds boneless, skinless chicken thighs (about 4 thighs)
  • 4 cups unsalted chicken stock (such as Swanson)
  • 1 (15-oz.) can unsalted black beans, drained and rinsed
  • 1 (14.5-oz.) can unsalted diced tomatoes
  • 1 cup chopped yellow onion
  • 1 cup chopped red or orange bell pepper
  • 1 cup fresh or frozen corn kernels
  • 2 tablespoons chopped canned chipotle chiles in adobo sauce
  • 2 garlic cloves, minced
  • 2 teaspoons chili powder
  • 2 teaspoons ground cumin
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh lime juice
  • 1/2 cup plain whole-milk Greek yogurt
  • 1/2 cup fresh cilantro leaves

Nutritional Information

  • Calories 315
  • Fat 8g
  • Satfat 2g
  • Unsatfat 4g
  • Protein 35g
  • Carbohydrate 29g
  • Fiber 7g
  • Sugars 7g
  • Added sugars 0g
  • Sodium 615mg
  • Calcium 11% DV
  • Potassium 11% DV

How to Make It

Step 1

Combine chicken, stock, beans, tomatoes, onion, bell pepper, corn, chiles, garlic, chili powder, cumin, salt, and black pepper in Instant Pot. Cover with lid, and turn to manual. Turn lid valve to seal, and set to high pressure for 10 minutes.

Step 2

Release valve with a towel (be careful of the pressurized steam), and release steam until it stops. Carefully uncover, and transfer chicken to a cutting board. Shred chicken into small pieces; return to Instant Pot. Stir in lime juice.

Step 3

Divide soup evenly among 5 bowls. Top evenly with yogurt and cilantro.

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