Description
A quick, comforting bowl of cozy flavors—tomato, corn, black beans and shredded chicken brightened with lime and cilantro. Perfect for busy weeknight dinners.
Ingredients
- 1 lb boneless, skinless chicken breasts or thighs
- 1 can black beans, rinsed and drained
- 1 can diced tomatoes, with juice
- 1 cup corn (fresh, frozen, or canned)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth (low-sodium is fine)
- 1 tablespoon taco seasoning (store-bought or homemade)
- Salt and pepper to taste
- Tortilla strips or crushed tortilla chips (for topping)
- Sliced or diced avocado (for topping)
- Shredded cheese (Mexican blend or cheddar, for topping)
- Fresh cilantro leaves (for topping)
- Lime wedges (for topping)
Instructions
- Set the Instant Pot to Sauté. Add a tablespoon of oil, then sauté the diced onion and minced garlic until translucent and fragrant, about 3–5 minutes.
- Add the chicken pieces to the pot. Sprinkle the taco seasoning over the chicken and season lightly with salt and pepper. Stir to coat the meat.
- Pour in the chicken broth, then add the diced tomatoes (with juice), rinsed black beans, and corn. Stir gently to combine and scrape up any browned bits from the bottom.
- Close and seal the lid. Cook on High Pressure for 10 minutes.
- When the cook time ends, perform a quick manual release (carefully open the valve). Remove the lid.
- Use two forks to shred the chicken directly in the pot or remove the chicken to shred on a cutting board and return it to the soup. Stir to combine.
- Taste and adjust seasoning, adding more salt, pepper, or lime juice as needed. Serve hot with your choice of toppings.
Notes
Swap breasts for thighs 1:1 for richer flavor. For lower sodium, choose no-salt-added tomatoes and low-sodium broth, then salt to taste at the end.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Pressure Cooking
- Cuisine: Mexican