I LOVE THIS SOUP! Mexican is my absolute favorite and this is a great way to lighten up a traditional Mexican feast but also feel fully satisfied.
I used to make this in the crockpot (if you need one, this is the best one) but now I make it in the instant pot (and if you need one – here it is!) – life changing!
INGREDIENTS
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 3 cups chicken broth
- 8 oz can tomato sauce
- 1-2 tsp chipotle chili in adobo sauce, add more or less based on your preference
- 1/4 cup chopped cilantro
- 15 oz can black beans, rinsed and drained
- 14.5 oz can petite diced tomatoes
- 2 cups canned corn corn – extra crispy
- 1 tsp cumin
- 1/2 tsp dried oregano
- 2 skinless chicken breasts, 16 oz total
Directions:
- Press saute on the Instant Pot. Add onion and garlic and sauté until soft, 3-4 minutes. Slowly add the chicken broth, tomato sauce and chipotle adobo sauce and cilantro.
- Add the drained beans, diced tomatoes, corn, cumin, oregano and stir. Add the chicken breasts; cover and cook on high pressure for 20 minutes. Quick or natural release.
- Remove chicken and shred with two forks. Add chicken back into the soup, adjust salt and cumin to taste.
I always have a topping bar – gives it the finishing touch it needs:
- Cheddar Cheese
- Scallions
- Cilantro
- Sour Cream
- Avocado
- Tortilla Chips
