Make this delicious and flavorful Southwestern inspired dish! Black bean and chicken soup will knock you socks off with how easy and quick it is to make!
Instant Pot Tips:
- Do not be afraid of the instant pot, it can sense your fear! I’m just playing! It’s not going to explode, there are tons of safety measures in place! Honestly the instant pot is very user friendly and I have enjoyed it greatly!
- When you release the pressure valve on the lid, make sure you are clear of your cabinets and your skin! The steam is very hot and has been know to peal veneer.
- There is no start button. Once you set the correct pressure and time, the Instant Pot begins to build pressure. This one really threw me at first because every other appliance I can think of has a start button… except a crock pot… but thats beside the point!
- Your Instant Pot can do some pretty impressive things. If you’re interested in some of those things you can check out my All Things Instant Pot page!
Substitution Options:
Vegetarian
Black bean and chicken soup can easily be made vegetarian. Simply substitute the meat for extra beans and veggies. Throw in a can of kidney beans along with the black beans and it will be awesome! Also, my recipe calls for bone broth which, spoiler, is not vegetarian or vegan but you could easily sub for vegetable stock! Did you know you can also make vegetable stock in your instant pot? And it is probably the easiest thing ever! See the recipe HERE!
Vegan and Lactose Free
To make black bean and chicken soup vegan, I would recommend adding your favorite beans into the mix such as, kidney or pinto, maybe both. Substitute the bone broth for vegetable broth and omit the chicken and cream cheese. To make this soup even more amazing, add extra vegetables such as green beans or peas! If you are looking to make the meal more filling you could serve the soup over rice and top with sliced avocado and tortilla chips!
Incorporating Instant Pot: Black Bean and Chicken Soup into Your Week
This soup is a constant in my household because I always have leftover chicken! Once a week I will bake a chicken with THIS amazing seasoning! We always eat the breasts, legs, and wings, but that leaves a ton of meat left on the bones! We can‘t let that meat go to waste! I shred the chicken left on the bones, store the bones in the freezer, and, depending on the schedule for the rest of the week, either freeze the shredded chicken or place it back in the fridge. Freezing extra shredded chicken is a great option if you aren’t positive what you want to make with it! Just make sure that the shredded chicken is completely cold and store in an air tight container such as a zip lock or vacuum sealed bag.
Why Buy Whole Chickens, Almost Exclusively?
Now don’t get me wrong I love a good party pack of wings, organic of course, but, when I shop for chicken I buy the whole bird! You can get so much more out of a chicken than just meat! I bake the chicken and eat the breast, wings, legs, and sometimes thighs. With the bones I make bone broth bone broth, then I have all of this leftover shredded chicken readily available for all sorts of recipes! Soup is by far the easiest way to use up leftover shredded chicken but, not the only way! I also have a great CHICKEN SALAD recipe that pairs perfectly with my Tasty Rustic Sourdough Bread for a light lunch! You can of course use raw chicken breasts and cook them for this meal but I highly recommend buying a whole chicken. That way you have multiple meals without extra cook time!
Made from Pantry Staples
Black Bean and Chicken Soup is full of PANTRY STAPLES that I always have no hand, like my TACO SEASONING. Even if I don’t have the exact ingredients listed, I will have something close. Use what you have and it will still be delicious! There are days that I don’t have enough cans of diced tomatoes or the jalapeños didn’t last as long as I expected, in that case, I use what is available! I shop in my pantry and will use a can of Rotelle or tomato sauce! The best part about soup is you can use whatever ingredients you have on hand. I hope you take this recipe, not as a rule book but as an inspiration!
Ingredient List: Black Bean and Chicken Soup
- 1 tsp avocado oil
- 2 cloves garlic, minced
- 1 medium onion, diced
- 1/2 jalapeño, seeds removed and minced
- 2 (14.5 oz) can diced tomatoes, no salt added
- 1 (14.5 oz) can black beans, 1.5-2c cooked black beans
- 1.5c frozen corn
- 1c bone broth, or chicken stock
- 1-2c shredded chicken, or 1-2 (8oz) raw chicken breast
- 3 tsp taco seasoning
- 1 tsp salt
- 2 tbsp cream cheese (optional)
- 2 tsp corn starch
- 1 lime wedge per bowl
- Topping options: tortilla chips, sour cream, yogurt, diced jalapeños, black olives, sliced avocado, cilantro
How to make Instant Pot: Black Bean and Chicken Soup
1.Plug in your Instant Pot and turn on the sauté function. Add about a teaspoon of avocado oil.
2. Once oil is hot, add the diced onion and minced garlic. Sauté 3-5 minutes until onion is translucent, but garlic has not burned, make sure to stir frequently to prevent burning.
3. Pour in the bone broth to deglaze the pan, make sure no food is stuck to the bottom of the pot.
4. Next, add the jalapeño, frozen corn, cans of tomatoes, seasoning and chicken to the pot. If using raw chicken place the breast on top of the liquid ingredients and sprinkle with the seasonings.
5. Set your instant pot to high pressure for 8 minutes, it will take some time to come up to pressure due to the high liquid content of the soup.
6. After 8 minutes, quick release the pressure and carefully remove the lid. If you used raw chicken, now is the time to shred it. Add the cream cheese if desired, and stir the ingredients together.
7. Turn the Instant Pot back on sauté. Remove about 1/4c of the liquid from the soup. Mix the cornstarch into the 1/4c of broth. If you add in the cornstarch alone it will be a clumpy mess. Once that is throughly combined, pour back into the instant pot, stirring constantly.
8. Simmer 5-10 minutes, until soup is thickened.
9. Serve with a squeeze of lime, a dollop of sour cream and some sliced avocados! Yum!
Black Bean and Chicken Soup
Black Bean and Chicken Soup is a delicious, gut healthy and hearty soup with chicken, beans, and veggies sure to make the whole family ask for more!
Ingredients
- 1 tsp avocado oil
- 2 cloves garlic, minced
- 1 medium onion, diced
- 1/2 jalapeño, seeds removed and minced
- 2 (14.5 oz) can diced tomatoes, no salt added
- 1 (14.5 oz) can black beans, or 1.5-2c cooked black beans
- 1.5c frozen corn
- 1c bone broth, or chicken stock
- 1-2c shredded chicken, or 1 (8oz)vraw chicken breast
- 3 tsp taco seasoning
- 1 tsp salt
- 2 tbsp cream cheese (optional)
- 2 tsp corn starch
- 1 lime wedge per bowl
- Topping options: tortilla chips, sour cream, yogurt, diced jalapeños, black olives, sliced avocado, cilantro
Instructions
- Plug in your Instant Pot and turn on the sauté function. Add about a teaspoon of avocado oil.
- Once oil is hot add the diced onion and minced garlic. Sauté 3-5 minutes until onion is translucent, but garlic has not burned, make sure to stir frequently to prevent burning.
- Pour in the bone broth, to deglaze the pan, make sure no food is stuck to the bottom of the pot.
- Next, add the jalapeño, frozen corn, cans of tomatoes, seasoning and chicken to the pot. If using raw chicken place the breast on top of the liquid ingredients and sprinkle with the seasonings.
- Set your instant pot to high pressure for 8 minutes, it will take some time to come up to pressure due to the high liquid content of the soup.
- After 8 minutes, quick release the pressure and carefully remove the lid. If you used raw chicken, now is the time to shred it. Add the cream cheese if desired, and stir the ingredients together.
- Turn the Instant Pot back on sauté. Remove about 1/4c of the liquid from the soup. Mix the cornstarch into the 1/4c of broth. If you add in the cornstarch alone it will be a clumpy mess. Once that is throughly combined, pour back into the instant pot, stirring constantly.
- Simmer 5-10 minutes, until soup is thickened.
- Serve with a squeeze of lime, a dollop of sour cream and some sliced avocados! Yum!
Notes
Black Bean and Chicken Soup is a great options when you have leftover chicken or even turkey!
Serving this dish with any southwest topping is a great idea!
If you like more spice feel free to add the seeds of the jalapeño, extra chili powder, or some extra red pepper flakes
Other Recipes You Might Enjoy!
- Bone Broth
- Vegetable Broth
- Instant Pot Greek Yogurt
- CHICKEN SALAD
- Artisan Sourdough Loaf
- Best Herb Chicken
Have you tried this recipe?
If so leave a comment and let me know what you think and any variations you have tried!
Mark
Thanks for your blog, nice to read. Do not stop.