Pin It I remember a rainy Tuesday when the power flickered and I just wanted something that felt like a hug. This soup saved the night using just what I had in the pantry and that trusty pressure cooker. The smell of cumin and lime filled the kitchen while I listened to the rain against the window. It turned out so bright and hearty that it became my favorite for gray days.
My kids used to fight over who got the most tortilla strips until I started setting out a big bowl for everyone to share. Seeing them crunching away and laughing over steam fogged glasses is one of my favorite kitchen snapshots. It is the kind of meal that encourages lingering at the table long after the bowls are empty.
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Ingredients
- Chicken: I prefer using thighs because they stay so juicy even after the high pressure cooking.
- Red Bell Pepper: Adding this gives a lovely sweetness that balances the heat from the jalapeno.
- Corn Kernels: These little golden bites add a wonderful crunch and a pop of sweetness to every spoonful.
- Smoked Paprika: This is the secret ingredient that gives the broth a deep woodsy flavor.
- Black Beans: They add a wonderful creaminess and soak up all the spicy broth.
- Lime Juice: Never skip the fresh squeeze at the end because it wakes up every other ingredient.
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Instructions
- The Sizzle:
- Set the pot to saute and let the onions and peppers get a little color for a sweet base.
- Spice Bloom:
- Stir the tomato paste and spices together for a minute to release their natural oils.
- The Assembly:
- Add the chicken and broth then ensure the lid is sealed tight for pressure cooking.
- Pressure Time:
- Set the manual timer for ten minutes and let the machine work its magic for you.
- The Shred:
- Pull the chicken into bite sized pieces using two forks on a separate plate while it is hot.
- Final Seasoning:
- Stir the chicken back in with lime juice and adjust the salt to your liking.
Pin It Last winter a neighbor came over with a cold and I handed them a jar of this still hot. They told me later that the jalapeno kick was exactly what they needed to feel human again. It is more than just a meal when it becomes a way to look out for each other.
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The Topping Party
The best part is the mountain of toppings you get to pile on at the very end. I usually set out little bowls of avocado and cheese so everyone can build their own bowl. It makes the dinner feel like a celebration even on a normal Wednesday.
Better The Next Day
This soup actually tastes even better the next day after the spices have had time to get acquainted. I love packing it in a thermos for a work lunch that actually feels like a real break. The broth gets a little thicker and the flavors become much more concentrated.
Making It Your Own
Do not be afraid to swap things out based on what is hiding in the back of your cupboard.
- Pinto beans work just as well as black beans if that is what you have.
- A spoonful of sour cream stirred directly into the bowl makes it silky and rich.
- Keep extra lime wedges on the table for those who love a sharp citrus punch.
Pin It This bowl of warmth is waiting to become your new weeknight favorite. I hope it brings as much comfort to your table as it does to mine.
Recipe Questions & Answers
- → Can I make this soup on the stovetop instead?
Yes, simply simmer all ingredients in a large pot over medium heat for 30-40 minutes until the chicken is cooked through and tender. Shred the chicken and return it to the pot before serving.
- → How long does this soup keep in the refrigerator?
Stored in an airtight container, this soup keeps well for 4-5 days. The flavors actually develop and improve over time, making it excellent for meal prep.
- → Can I use frozen chicken breasts?
Absolutely. Add frozen chicken directly to the pot and increase the pressure cooking time to 12-15 minutes. No need to thaw first.
- → What can I substitute for black beans?
Pinto beans work beautifully as a substitute. For a lighter version, try cannellini beans or Great Northern beans for a milder flavor profile.
- → How do I make this vegetarian?
Swap chicken broth for vegetable broth and omit the chicken. Add an extra can of beans, diced zucchini, or butternut squash to maintain heartiness and protein content.
- → Can I freeze this soup?
Yes, freeze without toppings for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop, adding fresh lime juice before serving.
