Smoky Chicken and Black Bean Taco Soup

This smoky chicken and black bean taco soup gives the retained long route a distinct flavor profile from the site’s classic two-bean Instant Pot version. Fire-roasted tomatoes, chipotle, lime, and a single bean variety create a darker, brighter broth, while corn adds sweetness. The chicken is pressure-cooked whole, checked for a safe temperature, then shredded back into the soup.

Recipe at a glance

• Yield: 6 servings
• Prep time: 15 minutes
• Pressure time: 10 minutes, plus approximately 15 minutes to reach pressure
• Release: 10 minutes natural, then quick release
• Equipment: 6-quart electric pressure cooker, knife, cutting board, can opener, tongs, two forks, ladle, and instant-read thermometer

Ingredients

• 1 small yellow onion, diced
• 1 red bell pepper, diced
• 1 can (15 ounces/425 g) black beans, drained and rinsed
• 1 can (14.5 ounces/411 g) fire-roasted diced tomatoes, with liquid
• 1 can (10 ounces/283 g) diced tomatoes with green chiles, with liquid
• 1 cup (165 g) frozen corn
• 1 cup (240 ml) unsalted chicken broth
• 1 tablespoon mild chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon chipotle chile powder
• 1/2 teaspoon fine salt
• 1 1/4 pounds (570 g) boneless, skinless chicken breasts
• 2 tablespoons fresh lime juice

Method

1. Add the onion, bell pepper, black beans, both tomatoes, corn, broth, chili powder, cumin, smoked paprika, chipotle, and salt to the pressure-cooker insert. Stir and scrape the bottom clean.
2. Nestle the chicken into the liquid in a single layer. Lock the lid, set the valve to Sealing, and cook on High Pressure for 10 minutes.
3. When cooking ends, leave the cooker untouched for 10 minutes. Release the remaining pressure according to the manufacturer’s instructions, keeping hands and face away from steam. Open only after the pressure indicator drops.
4. Move the chicken to a clean plate and check the thickest part; it must reach 165°F (74°C). If it has not, return it to the soup and simmer using Sauté until it reaches that temperature.
5. Shred the chicken with two clean forks, return it to the pot, and stir in the lime juice. Taste before adding salt because canned tomatoes vary in sodium.

Flavor cues and troubleshooting

The finished broth should taste smoky first and gently spicy afterward. Chipotle strength varies, so begin with the measured 1/4 teaspoon. Add more only after pressure cooking. For thicker soup, mash half a cup of black beans against the pot after cooking; do not add flour before pressurizing because thick mixtures can scorch.

Substitutions and storage

Boneless chicken thighs can replace breasts with the same endpoint. Pinto beans can replace black beans, but adding a second bean would move the recipe closer to the site’s classic version. Plain diced tomatoes can replace fire-roasted tomatoes, though the smoky note will be milder. Refrigerate in shallow covered containers within 2 hours and use within 4 days. Reheat to 165°F. Freeze for up to 3 months and thaw in the refrigerator.