1-2 tablespoons olive oil
1 onion, diced
5 garlic cloves, rough chopped (or sub 1-2 tablespoons granulated garlic)
1-2 cups carrots, diced
1 cup celery, diced
14.5 ounce can diced tomatoes and juices (or fire-roasted) or 1 1/2 cups diced tomatoes with juices
4-ounce can mild green chilies (or sub a poblano chili, diced)
2 lbs chicken (boneless, skinless, thighs or breasts) left whole
1 cup dry black beans, or sub 1 to 2 14-ounce cans black beans (or sub corn)
4 cups chicken stock or broth (or water with 4 chicken bouillon cubes)
2 cups water
2 teaspoons salt, more to taste
2 teaspoons cumin
2 teaspoons chili powder
2 teaspoons dried oregano
Lime juice from 1-2 limes
Optional: for a smoky heat, add a little chipotle (either the adobo sauce from canned chipotles, or a little ground chipotle powder to taste)
Garnish with any or all of the following:
Tortilla strips
Grated cheese
Sour cream
Avocado
Hot sauce
Cilantro
Fresh jalapeño
Scallions
Lime wedges
In an Instant Pot set to "saute" (or Dutch oven over medium heat), saute onions, garlic, carrots and celery in olive oil, for 4 minutes or until fragrant, stirring.
If using granulated garlic add with the spices, and if using fresh poblano chili, add it now.
Add the diced tomatoes and their juices, green chilies, whole chicken, and black beans.
Pour in the chicken stock, water, salt and all the spices and give a good stir.
Set the Instant Pot to pressure cook on high for 25 minutes if using dry beans.
See notes for canned beans.
Manually release.
Alternatively, if cooking on the stovetop, bring it to a boil, cover, and simmer on medium-low heat for 30 minutes, until chicken is tender and pulls apart easily.
Shred the chicken with two forks, either right in the pot, or in a bowl.
At this point, you could add frozen corn to the soup, heating it up.
Return the shredded chicken to the pot and simmer on low for a few minutes.
Squeeze with a generous amount of lime juice and taste for salt, adding more if necessary- especially if you used dry beans, you will need to add more.
You want a good balance between lime and salt.
If the soup tastes bland, it probably needs more of each.
Divide among bowls and top with tortilla strips, grated cheese, sour cream, scallions or avocado and cilantro.
Add hot sauce for added heat.
Servings
Makes 12 cups (serves 6 as a main dish)
Nutrition Facts
Nutrition Per Serving (2 cups) - Calories: 310; Total Fat: 12g (Saturated Fat: 2.5g); Cholesterol: 85mg; Sodium: 980mg; Total Carbohydrates: 24g (Dietary Fiber: 7g, Sugars: 4g); Protein: 29g
*Nutrition information is provided as a general estimate only and may not be accurate. Variations may occur based on ingredient brands and preparation methods. Nutrient information is not available for all ingredients. Nutrition information is based on available nutrient data.