Ingredients:

  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 jalapeño, seeded and minced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1.5 lbs boneless, skinless chicken thighs, trimmed
  • 6 cups low-sodium chicken bone broth
  • 1 can (14.5oz) fire-roasted diced tomatoes
  • 1 can (15oz) black beans, rinsed and drained
  • 1 cup frozen corn
  • 1 tbsp lime juice
  • 1/2 cup sliced avocado
  • 1/4 cup fresh cilantro, chopped
  • 1 tbsp Greek yogurt
  • 1 handful baked tortilla strips

Instructions:

  1. Sauté the Aromatics. Set your Instant Pot to Sauté mode. Add the olive oil, then toss in the diced onion and minced jalapeño. Stir them for 3-4 minutes until they are translucent and fragrant. Note: Don't let them brown too much or they'll taste bitter.
  2. Toast the Spices. Stir in the minced garlic, ground cumin, and smoked paprika. Let this cook for about 60 seconds. You'll know it's ready when the smell becomes intense and fills the room.
  3. Deglaze the Pot. Pour in 1/2 cup of the chicken bone broth. Use a wooden spoon to scrape every single brown bit off the bottom of the pot. Wait until the bottom is completely clean before moving on. Note: This prevents the dreaded Burn error.
  4. Add the Body. Place the trimmed chicken thighs into the pot. Pour in the remaining bone broth and the can of fire roasted tomatoes (including the juice).
  5. Pressure Cook. Secure the lid and turn the valve to Sealing. Select Manual/Pressure Cook on High for 12 minutes.
  6. The Natural Release. Once the timer beeps, don't touch that valve! Let it sit for 5-10 minutes for a Natural Pressure Release (NPR). This allows the muscle fibers in the chicken to relax, ensuring it's tender.
  7. Shred the Protein. Carefully vent the remaining steam. Remove the chicken thighs to a plate. Use two forks to pull the meat apart into bite-sized shreds, then stir the meat back into the simmering broth.
  8. Add the Finishes. Stir in the rinsed black beans, frozen corn, and the lime juice.
  9. Final Warm up. Switch the pot back to Sauté mode for 2-3 minutes. Stir occasionally until the corn is bright yellow and everything is steaming hot.
  10. Assemble the Bowl. Ladle the soup into bowls. Top with a slice of avocado, a sprinkle of cilantro, a dollop of Greek yogurt, and a handful of tortilla strips that shatter when you bite them.