Ingredients
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1 tablespoon chili powder
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1 ½ teaspoons garlic powder
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1 ½ teaspoons ground cumin
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1 teaspoon paprika
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2 ½ pounds bone-in chicken thighs, skin removed
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2 tablespoons extra-virgin olive oil
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1 26.5-ounce carton strained tomatoes (such as Pomì)
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1 15-ounce can no-salt-added diced tomatoes
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1 (15 ounce) can no-salt-added black beans, rinsed
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1 (15 ounce) can no-salt-added pinto beans, rinsed
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1 (7 ounce) can chopped green chiles, undrained
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2 cups unsalted chicken broth
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1 cup frozen corn kernels
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¼ teaspoon salt
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1 cup shredded Mexican cheese blend
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1 ½ cups tortilla chips (about 2 ounces), broken into pieces
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½ cup chopped scallions
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½ cup chopped fresh cilantro
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¼ cup sour cream
Directions
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Combine chili powder, garlic powder, cumin and paprika in a small bowl; sprinkle the mixture evenly all over chicken. Set aside.
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Select Sauté setting on a programmable pressure multicooker (such as Instant Pot; times, instructions and settings may vary according to cooker brand or model). Select High temperature setting and allow to preheat for 2 to 3 minutes. Add oil to the cooker. Working in 2 batches, add the chicken; cook until browned on both sides, about 3 minutes per side. Transfer the chicken to a plate.
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Press Cancel. Add strained tomatoes, diced tomatoes, black beans, pinto beans, chiles, broth, corn and salt. Nestle the chicken into the mixture. Cover the cooker and lock the lid in place. Turn the steam release handle to Sealing position. Select Manual/Pressure Cook setting. Select High pressure for 10 minutes. (It will take 10 to 15 minutes for the cooker to come up to pressure before cooking begins.)
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When the cooking has finished, carefully turn the steam release handle to Venting position and let steam fully escape (the float valve will drop; this will take 2 to 3 minutes). Remove the lid from the cooker. Transfer the chicken to a plate; using 2 forks, shred into bite-size pieces. Discard bones. Stir the chicken back into the soup. Ladle evenly into 8 bowls; top with cheese, chips, scallions, cilantro and sour cream.
Tips
Equipment: Electric pressure cooker (multicooker)
Nutrition Facts (per serving)
440 | Calories |
19g | Fat |
36g | Carbs |
33g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Serving Size 1 1/3 cups soup, plus toppings | |
Calories 440 | |
% Daily Value * | |
Total Carbohydrate 36g | 13% |
Dietary Fiber 10g | 35% |
Total Sugars 7g | |
Protein 33g | 66% |
Total Fat 19g | 25% |
Saturated Fat 6g | 30% |
Cholesterol 89mg | 30% |
Vitamin A 1808IU | 36% |
Vitamin C 84mg | 94% |
Folate 67mcg | 17% |
Sodium 364mg | 16% |
Calcium 214mg | 16% |
Iron 5mg | 27% |
Magnesium 87mg | 21% |
Potassium 889mg | 19% |
Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.
* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.