Introduction
Soup is a staple in many households, providing warmth and comfort in every bowl. This recipe combines the hearty flavors of chicken, spices, and beans into a delicious soup that is perfect for any occasion. With the option to use an Instant Pot or a slow cooker, this dish is as convenient as it is tasty, ensuring that you can enjoy it no matter how busy your day is. Let’s dive into the ingredients and preparation steps to create this delightful chicken and pinto bean soup.
Detailed Ingredients with measures
2 tablespoons olive oil
1 red onion, diced
4 cloves garlic, minced
1 jalapeño, minced
1–2 teaspoons cumin and/or chili powder (adjust to your spice preference)
A pinch of dried oregano (Mexican if available)
One 28-ounce can crushed tomatoes
2 1/2 – 3 cups vegetable broth
1 pound boneless skinless chicken thighs
1 1/2 teaspoons salt
1 can pinto beans, drained and rinsed
Crispy tortilla strips, cilantro, lime, cotija or sour cream for topping
Prep Time
10 minutes
Cook Time, Total Time, Yield
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4-6 servings
Instructions
1. Heat the olive oil in a soup pot over medium heat. Add the diced onion, minced garlic, jalapeño, and the spices; sauté for about 5-10 minutes until the mixture is very soft and fragrant.
2. Add in the crushed tomatoes, vegetable broth, chicken thighs, and salt. Allow the mixture to simmer for 10-15 minutes, or until the chicken thighs are cooked through.
3. Remove the chicken from the pot. Once it’s cool enough to handle, shred and chop the chicken into small bite-sized pieces. Stir these pieces back into the pot along with the rinsed pinto beans. Adjust the thickness of the soup by adding more broth if needed.
4. Serve hot, topped with crispy tortilla strips, fresh cilantro, lime wedges, cotija cheese, or sour cream as desired.
Notes
For Instant Pot: Heat the oil and sauté the onion, garlic, and jalapeño for about 5-10 minutes until soft and fragrant. Add crushed tomatoes, broth, chicken thighs, and salt. Seal the lid and set the cook time for 15 minutes with a 10-minute natural pressure release. Shred the chicken and stir into the soup with the pinto beans.
For Slow Cooker: Sauté the onion, garlic, and jalapeño in oil on the stove for 5-10 minutes until fragrant. Transfer to the slow cooker, adding the crushed tomatoes, broth, chicken thighs, and salt. Cook on low for 6-8 hours, then shred the chicken and add it back into the soup along with the pinto beans.
Detailed Directions and Instructions
Heat the Oil
In a large soup pot, heat 2 tablespoons of olive oil over medium heat.
Sauté the Vegetables
Add the diced red onion, minced garlic, minced jalapeño, and seasonings (cumin, chili powder, and oregano). Sauté for about 5-10 minutes or until the vegetables are very soft and fragrant.
Add the Base Ingredients
Stir in one 28-ounce can of crushed tomatoes, 2 1/2 to 3 cups of vegetable broth, the pound of boneless skinless chicken thighs, and 1 1/2 teaspoons of salt.
Simmer the Mixture
Allow the mixture to simmer for 10-15 minutes or until the chicken thighs are fully cooked.
Shred the Chicken
Remove the cooked chicken thighs from the pot. When they have cooled enough to handle, shred the chicken into small bite-sized pieces.
Combine Ingredients
Return the shredded chicken to the pot and stir in the can of drained and rinsed pinto beans. Adjust the thickness of the soup by adding more broth, depending on your preference.
Serve the Soup
Top the soup with crispy tortilla strips, fresh cilantro, cotija cheese, sour cream, and lime wedges as desired before serving.
Notes
Instant Pot Instructions
Heat the oil in the Instant Pot and sauté the onion, garlic, and jalapeño for 5-10 minutes until soft and fragrant. Add the crushed tomatoes, broth, chicken thighs, and salt. Seal the lid and set the cook time to 15 minutes with 10 minutes of natural pressure release. Remove the chicken to shred and stir it back into the soup along with the pinto beans.
Slow Cooker Instructions
In a pan on the stove, heat the oil and sauté the onion, garlic, and jalapeño for 5-10 minutes until soft and fragrant. Transfer the mixture to the slow cooker. Add the crushed tomatoes, broth, chicken thighs, and salt. Stir and cook on low for 6-8 hours. Remove the chicken to shred, then stir the shredded chicken back into the soup with the pinto beans.
Cook techniques
Sautéing
Sautéing is a cooking technique where ingredients such as onion, garlic, and jalapeño are cooked in a small amount of oil over medium heat. This method brings out the flavors and aromas, creating a fragrant base for soups or stews.
Simmering
Simmering involves cooking ingredients in liquid at a temperature just below boiling. This technique ensures that flavors meld together while maintaining the integrity of the ingredients, particularly when cooking chicken thighs in broth.
Shredding Chicken
Shredding chicken is a technique that involves removing cooked chicken from the pot and using two forks or your hands to pull the meat apart into small, bite-sized pieces, making it easier to mix into soups or salads.
Combining Ingredients
Once the chicken is shredded and returned to the pot, combining ingredients like pinto beans helps add heartiness to the dish. Ensuring equal distribution of ingredients enhances both taste and texture.
Adjusting Consistency
Adjusting the consistency of the soup can be done by adding more broth to reach the desired thickness. This allows for a customizable texture that suits individual preferences.
Garnishing
Garnishing refers to the art of adding finishing touches, such as crispy tortilla strips, cilantro, lime, and cotija cheese, to enhance the visual appeal and add layers of flavor to the soup.
FAQ
Can I use other types of beans in this recipe?
Yes, you can substitute pinto beans with black beans or kidney beans based on your preference.
Is it possible to make this soup vegetarian?
Yes, you can omit the chicken and replace it with additional beans or vegetables, and use vegetable broth to make it completely vegetarian.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. You can also freeze the soup for longer preservation.
Can I make this soup spicier?
Absolutely! You can add more jalapeño or additional spices like cayenne pepper to increase the heat level according to your taste.
What can I use instead of chicken thighs?
You can use boneless, skinless chicken breasts or even shredded rotisserie chicken for a quicker alternative.
Conclusion
This delicious and hearty soup combines savory flavors with a satisfying texture, making it perfect for any gathering or a cozy night in. The use of spices, beans, and toppings provides a range of flavors that can be adjusted to your preference. Enjoy the warmth and comfort this dish brings while also impressing your family and friends with its vibrant taste.
More recipes suggestions and combination
Try incorporating different beans such as black beans or kidney beans for a varied texture and flavor profile in your soup.
More recipes suggestions and combination
For added richness, consider stirring in some cream or coconut milk at the end for a creamy twist.
More recipes suggestions and combination
Serve the soup alongside hearty cornbread or tortillas for a complete meal experience.
More recipes suggestions and combination
Add extra vegetables like bell peppers, zucchini, or corn to enhance the nutritional value and color of your soup.
More recipes suggestions and combination
Garnish with slices of avocado or jalapeño for a fresh kick and added creaminess.
More recipes suggestions and combination
Serve with a side of guacamole and tortilla chips for a delightful appetizer before the main course.
