LIVE

This filling and flavorful soup is ideal for a chilly evening. Freeze leftover chipotle chiles and adobe sauce in a flattened Ziploc bag for future use. Want to make this soup in your slow cooker? Click here for the recipe

Jamie Vespa
This Story Originally Appeared On cookinglight.com

Gallery

Credit: Jennifer Causey

Recipe Summary

active:
15 mins
total:
25 mins
Yield:
Serves 5 (serving size: about 2 cups soup, 1 1/2 tbsp. yogurt, and 1 1/2 tbsp. cilantro)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine chicken, stock, beans, tomatoes, onion, bell pepper, corn, chiles, garlic, chili powder, cumin, salt, and black pepper in Instant Pot. Cover with lid, and turn to manual. Turn lid valve to seal, and set to high pressure for 10 minutes.

    Advertisement
  • Release valve with a towel (be careful of the pressurized steam), and release steam until it stops. Carefully uncover, and transfer chicken to a cutting board. Shred chicken into small pieces; return to Instant Pot. Stir in lime juice.

  • Divide soup evenly among 5 bowls. Top evenly with yogurt and cilantro.

Nutrition Facts

315 calories; fat 8g; saturated fat 2g; protein 35g; carbohydrates 29g; fiber 7g; sugars 7g; sodium 615mg.
Advertisement