Description
A quick, flavorful, and forgiving weeknight meal made in the Instant Pot. This one-pot wonder uses rotisserie chicken and pantry staples to create a rich, smoky soup that is ready in about 30 minutes.
Ingredients
- 2 cups shredded rotisserie chicken (about 300g)
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 can (15oz/425g) black beans, drained and rinsed
- 1 cup frozen corn
- 4 cups low-sodium chicken broth
- 1 can (14.5oz/410g) fire-roasted diced tomatoes
- 1 tablespoon tomato paste
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 2 bay leaves
- Olive oil (for sautéing)
- Salt to taste
- Toppings: 2 ripe avocados, 1 cup shredded Mexican blend cheese, crushed tortilla chips, 1 lime cut into wedges, ½ cup fresh cilantro chopped
Instructions
- Press the ‘Sauté’ button on the Instant Pot. Add a splash of olive oil and cook the diced onion for 2-3 minutes until soft and translucent.
- Add the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
- Add the chili powder, cumin, and salt. Stir constantly for 30-60 seconds to bloom the spices.
- Pour in the chicken broth and scrape the bottom of the pot with a wooden spoon to deglaze and remove any stuck bits.
- Add the fire-roasted tomatoes, tomato paste, and bay leaves. Stir to combine.
- Add the black beans, corn, and shredded chicken. Stir well.
- Secure the lid, ensure the valve is set to ‘Sealing,’ and press ‘Manual’ or ‘Pressure Cook’ on High for 10 minutes.
- Once the timer beeps, perform a Quick Release by carefully turning the valve to ‘Venting.’ Wait for the pin to drop before opening the lid.
- Remove the bay leaves. Taste the soup and adjust seasoning with salt or lime juice as needed.
- Ladle into bowls and serve with toppings: avocado, cheese, crushed tortilla chips, cilantro, and a squeeze of fresh lime.
Notes
[“Deglazing the pot is crucial to prevent a ‘Burn’ error caused by tomato paste and spices sticking to the bottom.”, ‘Shred the chicken while warm for easier handling and better flavor absorption.’, ‘Taste for salt before adding extra, as broth sodium levels vary.’, ‘For a thicker soup, mash some of the beans against the side of the pot before serving.’, ‘Avocado and tortilla chips should be added fresh upon serving to maintain texture and color.’, ‘Soup freezes well for up to 3 months (omit avocado and chips before freezing).’]
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl with toppings
- Calories: 320
- Sugar: 6
- Sodium: 600
- Fat: 10
- Saturated Fat: 3
- Carbohydrates: 35
- Fiber: 8
- Protein: 25
Keywords: Instant Pot, Chicken Tortilla Soup, Weeknight Dinner, One Pot Meal, Pressure Cooker, Mexican Food, Quick Recipes, Rotisserie Chicken