Save The first time I tried making this a sudden rainstorm had knocked out my grill plans so I turned to the pressure cooker in a panic. The house immediately filled with the scent of toasted cumin and lime making the gloomy weather feel like a distant memory. It turned out so well that my neighbors ended up knocking on the door curious about what smelled so incredible. Now it is my go to emergency meal when the day feels a bit too long and I need something that hugs back.
I vividly remember serving this during a frantic Tuesday night when everyone was coming and going at different times. I kept the pot on the warm setting and the way the broth thickened slightly made each bowl better than the last. We ended up sitting on the kitchen floor with a bag of chips just talking and dipping until the pot was empty. It was one of those rare moments where the food did all the hard work of bringing us together.
Ingredients
- 1 lb chicken: I prefer thighs because they stay juicy even under high pressure.
- 1 yellow onion: This forms the aromatic backbone that makes the whole house smell like a professional kitchen.
- 1 red bell pepper: This adds a subtle sweetness and a beautiful pop of color to the bowl.
- 3 cloves garlic: Freshly minced garlic provides a much sharper and better flavor than the bottled kind.
- 1 jalapeño: Seed the pepper carefully unless you want a real kick that clears your sinuses.
- 1 cup corn kernels: These add a wonderful texture and make the soup feel substantial enough for a main course.
- 1 can black beans: Make sure to rinse these well to keep the broth clear and vibrant.
- 1 can diced tomatoes: The juices from the can provide essential liquid and a deep umami flavor.
- 1 tablespoon tomato paste: This adds a richness that helps the broth feel silky rather than watery.
- 4 cups chicken broth: Use a low sodium version so you have total control over the final saltiness.
- 1 teaspoon chili powder: This provides a foundational warmth that defines the whole dish.
- 1 teaspoon cumin: This earthy spice is what gives the soup its iconic Southwestern aroma.
- 1 teaspoon smoked paprika: This is the secret weapon for that char grilled flavor profile.
- 1/2 teaspoon oregano: This herb adds a subtle floral note that balances the heavier spices.
- Juice of 1 lime: Never skip this because the acidity brightens all the heavy spices instantly.
Instructions
- Sauté the aromatics:
- Start by softening the onion and peppers in the pot to release their natural sweetness. This step ensures you do not have crunchy onions in your finished soup.
- Bloom the spices:
- Stir in the tomato paste and spices for a minute until they smell toasted and fragrant. This quick toast awakens the oils in the spices for maximum flavor.
- Combine ingredients:
- Add the chicken beans tomatoes and broth before locking the lid into its sealing position. Ensure the chicken is submerged so it cooks evenly and stays tender.
- Pressure cook:
- Set the timer for ten minutes on high and let the magic happen inside the pot. The high pressure infuses the flavors into the meat in record time.
- Shred the chicken:
- Let the pressure drop naturally for five minutes before pulling the chicken out to shred it. Two forks make quick work of the tender meat.
- Finish and serve:
- Return the chicken to the pot and stir in the lime juice for a fresh finish. Ladle it into big bowls and pile on your favorite toppings like avocado or cheese.
Save One snowy afternoon I taught my younger brother how to make this and we spent the whole time arguing over who got the most avocado. He still texts me photos of his soup success every time he makes a batch for his roommates.
Choosing Your Toppings
Topping this soup is where you can really let your personality shine through. I like to pile on the cilantro and cheese until you can barely see the liquid underneath. The crunch of the tortilla strips is the absolute highlight for me.
Leftover Storage Secrets
This soup actually gets better the next day as the flavors continue to marry in the fridge. Just be sure to store the tortilla strips separately so they do not turn into mush. It freezes beautifully if you want to save a batch for a rainy day.
Customizing the Heat
If you are cooking for kids keep the peppers mild and let the adults add hot sauce later. This makes the meal accessible for everyone while still allowing for a spicy kick.
- Keep extra lime wedges on the table for people who like a zesty kick.
- A dollop of sour cream is the perfect way to cool down a spicy bowl.
- Toss in a few extra chips at the end for a crunch that lasts.
Save This soup is more than just a meal it is a warm embrace in a bowl that never fails to satisfy. I hope it brings as much joy to your table as it has to mine over the years.
Questions & Answers
- → Can I use chicken thighs instead of breasts?
Absolutely. Boneless, skinless chicken thighs work beautifully and add extra richness. Just keep the cooking time the same—10 minutes on high pressure yields perfectly tender meat that shreds easily.
- → How do I store leftovers?
Cool completely and store in an airtight container in the refrigerator for up to 4 days. The flavors actually develop and deepen over time. Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed.
- → Can I make this vegetarian?
Yes. Simply omit the chicken and swap the chicken broth for vegetable broth. Add extra black beans, diced zucchini, or butternut squash to maintain the heartiness. The cooking time remains the same.
- → What if I don't have an Instant Pot?
You can make this on the stovetop. Sauté the vegetables as directed, then add all ingredients except toppings. Simmer covered for 25-30 minutes until chicken is cooked through. Remove, shred, and return to the pot.
- → Can I freeze this soup?
Yes, it freezes well for up to 3 months. Let it cool completely, then transfer to freezer-safe containers. Thaw overnight in the refrigerator before reheating. Note that toppings like avocado and sour cream are best added fresh.
- → How can I make it spicier?
Add more jalapeño (include the seeds for extra heat), stir in a diced chipotle pepper in adobo sauce, or add a dash of hot sauce before serving. You can also increase the chili powder to 1.5 teaspoons.