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This easy soup flavored with chili powder and a splash of lime is quick enough to prepare for a warming weeknight meal thanks to an electric pressure cooker like the Instant Pot. Lean chicken breast is easy to prep, but boneless, skinless chicken thighs would make a great substitute.

Source: EatingWell.com, May 2018


Recipe Summary

20 mins
45 mins


Ingredient Checklist


Instructions Checklist
  • Heat oil on high heat using the sauté function of your multicooker. (No sauté mode? See Tip.) Add onion, poblano, chicken, garlic, chili powder and salt. Cook, stirring occasionally, until the vegetables have softened and the chicken is no longer pink on the outside, about 5 minutes. Turn off the heat. Stir in broth, beans and tomatoes. Close and lock the lid. Cook at high pressure for 10 minutes.

  • Release the pressure carefully. Stir in lime juice and cilantro. Top each serving with 2 tablespoons cheese and more cilantro, if desired. Garnish with tortilla chips, if desired.


To make ahead: Refrigerate soup for up to 3 days. Reheat on the stovetop or in the microwave.

Equipment: Electric pressure cooker (multicooker)

Tip: No sauté mode? Heat oil in a large skillet over medium-high heat. Add onion, pepper, chicken, chili powder and salt. Cook until the chicken is no longer pink, about 5 minutes. Transfer the ingredients to your multicooker and proceed with the recipe.

Nutrition Facts

1 1/2 cups
269 calories; protein 26.4g; carbohydrates 19.7g; dietary fiber 5.2g; sugars 5.3g; fat 9.6g; saturated fat 3.6g; cholesterol 55.1mg; vitamin a iu 1340IU; vitamin c 25mg; folate 43.9mcg; calcium 167.2mg; iron 3mg; magnesium 27.9mg; potassium 564.5mg; sodium 661.8mg; thiamin 0.1mg.

3 lean protein, 1 vegetable, 1/2 fat, 1/2 medium-fat protein, 1/2 starch