Instant Pot Chipotle Chicken Soup
Slightly smoky, slightly spicy soup that will keep your taste buds wanting more
Equipment
- Instant Pot
Ingredients
- 1 lb. Pulled Rotisserie Chicken A store bought rotisserie works very well here
- 1 tbsp. Extra Virgin Olive Oil
- 14½ oz. Fire Roasted Tomatoes, diced 1 can
- 15¼ oz. Black Beans, drained
- 1 Sweet Onion, chopped
- 1 Red Bell Pepper, chopped
- 1 Jalapeno, diced
- 1½ cups Sweet Corn Frozen bagged corn works well for simplicity
- 7 oz. Chipotle Peppers in adobo sauce 1 can
- 4 cups Chicken Broth 1 quart container, can use low sodium
- 4 cups Water
- 1 Lime, juiced
- 2 cloves Garlic, minced
- 1/2 cup Cilantro, chopped
- 1 tsp. Smoked Paprika
- 1 tsp. Ground Cumin
- 1 tsp. Chili Powder
- 1 tsp. Cayenne Pepper Optional
- Sour Cream, Shredded Cheese, Tortilla Chips For plating/topping
Instructions
- Wash, dry, and prep the ingredients as described above.
- Turn the Instant Pot to the saute setting and add the olive oil. Add the onions, bell peppers, jalapenos, and garlic. Cook for 5 minutes or until ingredients just begin to soften, stirring occasionally.
- Add remaining ingredients except cilantro and items for topping. Use about half the adobo sauce from the chipotle peppers, reserving the rest for another time.
- Give the pot a quick stir to mix everything up. Set the Instant Pot to the soup setting (or 15 minutes on high pressure). Naturally release pressure for 20 minutes.
- Ladle soup into bowls, top with a dollop of sour cream, sprinkle with cheese and cilantro, and add a couple of tortilla chips (we used blue corn). Serve immediately.
