A vibrant, comforting Mexican-inspired soup made quickly in the Instant Pot, featuring shredded chicken, black beans, corn, and tomatoes topped with crispy tortilla strips and fresh garnishes. This one-pot meal delivers authentic flavors in a fraction of the traditional cooking time.
Tortilla strips can be store-bought or made by cutting corn tortillas into strips and baking at 375°F for 8-10 minutes until crispy. Customize the heat level by adjusting the amount of chili powder or adding jalapeños during the sauté step.
Store in an airtight container in the refrigerator for up to 4 days.
Ingredients
Scale
Measurement units
- 2 tbsp Olive oil
- 1 large Yellow onion, diced
- 3 cloves Garlic, minced
- 2 tsp Ground cumin
- 1 tsp Chili powder
- 1 lb Boneless, skinless chicken breasts
- 6 cups Chicken broth
- 14 ½ oz Diced tomatoes with green chiles
- 15 oz Black beans, drained and rinsed
- 1 cup Frozen corn
- 1 tsp Salt
- ½ tsp Black pepper
- 1 Lime, cut into wedges
- Corn tortilla strips (for serving)
- Fresh cilantro (for garnish)
- Diced avocado (for garnish)
- Shredded cheddar cheese (for garnish)
- Sour cream (for serving)
Ingredients
Scale
Measurement units
- 2 tbsp Olive oil
- 1 large Yellow onion, diced
- 3 cloves Garlic, minced
- 2 tsp Ground cumin
- 1 tsp Chili powder
- 1 lb Boneless, skinless chicken breasts
- 6 cups Chicken broth
- 14 ½ oz Diced tomatoes with green chiles
- 15 oz Black beans, drained and rinsed
- 1 cup Frozen corn
- 1 tsp Salt
- ½ tsp Black pepper
- 1 Lime, cut into wedges
- Corn tortilla strips (for serving)
- Fresh cilantro (for garnish)
- Diced avocado (for garnish)
- Shredded cheddar cheese (for garnish)
- Sour cream (for serving)
Instructions
Heat oil in Instant Pot
Set your Instant Pot to the sauté function.
Heat the olive oil (2 tbsp) until shimmering.
Equipment: Instant Pot
Sauté onion
Add the diced onion (1 medium), stirring occasionally, until softened and fragrant.
Equipment: Instant Pot
Add garlic and spices
Stir in the minced garlic (3 cloves), ground cumin (1 tsp), and chili powder (1 tsp), cooking until the spices are fragrant.
Equipment: Instant Pot
Add main ingredients
Add the chicken breasts (1 lb), chicken broth (4 cups), diced tomatoes with green chiles (1 can), black beans (1 can), corn (1 cup), salt (1 tsp), and black pepper (½ tsp) to the pot.
Equipment: Instant Pot
Seal Instant Pot
Cancel the sauté function.
Seal the Instant Pot lid, ensuring the valve is set to sealing.
Equipment: Instant Pot
Pressure cook
Cook on high pressure.
Equipment: Instant Pot
Release pressure
Once cooking is complete, allow the pressure to release naturally.
Manually release any remaining pressure.
Equipment: Instant Pot
Shred chicken
Carefully open the lid.
Remove the chicken breasts using tongs.
Shred the chicken using two forks.
Return shredded chicken to the pot.
Equipment: Instant Pot, tongs, forks
Combine soup
Stir the soup well to combine all ingredients.
Equipment: Instant Pot
Serve with toppings
Ladle the soup into bowls.
Serve with lime wedges, tortilla strips, cilantro, avocado, cheese, and sour cream on the side for guests to customize their bowls.
Equipment: bowls, ladle
Before you cook
Cook notes
- • Store in an airtight container in the refrigerator for up to 4 days
- • Tortilla strips can be store-bought or made by cutting corn tortillas into strips and baking at 375°F for 8-10 minutes until crispy
- • Customize the heat level by adjusting the amount of chili powder or adding jalapeños during the sauté step
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