Instant Pot Tex-Mex Chicken and Black Bean Soup

Name: Instant Pot Tex-Mex Chicken and Black Bean Soup
Total time: 25 min
Yield: Serves 5 (serving size: about 2 cups soup, 1 1/2 tbsp. yogurt, and 1 1/2 tbsp. cilantro)
Ingredients: 1 ¼ pounds boneless, skinless chicken thighs (about 4 thighs); 4 cups unsalted chicken stock (such as Swanson); 1 (15-oz.) can unsalted black beans, drained and rinsed; 1 (14.5-oz.) can unsalted diced tomatoes; 1 cup chopped yellow onion; 1 cup chopped red or orange bell pepper; 1 cup fresh or frozen corn kernels; 2 tablespoons chopped canned chipotle chiles in adobo sauce; 2 garlic cloves, minced; 2 teaspoons chili powder; 2 teaspoons ground cumin; ¾ teaspoon kosher salt; ¼ teaspoon black pepper; 2 tablespoons fresh lime juice; ½ cup plain whole-milk Greek yogurt; ½ cup fresh cilantro leaves

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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.

By Jamie Vespa

This Story Originally Appeared On cookinglight.com

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Instant Pot Tex-Mex Chicken and Black Bean Soup

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Instant Pot Tex-Mex Chicken and Black Bean Soup

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews

All Reviews for Instant Pot Tex-Mex Chicken and Black Bean Soup