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Chicken, kale, pinto bean soup with fresh cilantro

Chicken, Kale, Pinto Bean Soup topped with Sour cream and fresh cilantro

Servings 6 people
Calories 237 kcal


  • 1 TBS extra-virgin olive oil
  • 1 large onion, chopped organic
  • 4 cloves garlic sliced organic
  • 1 tsp. ground cumin
  • 1/2 tsp. chipotle chile powder
  • 1 1/2 tsp. salt Pink himalayan
  • 4 cups low-sodium chicken stock (or broth) organic
  • 1 pound boneless, skinless chicken breast organic
  • 2 15 oz. cans pinto beans (drained and rinsed) organic
  • 1 large bunch baby kale (or regular) stemmed and torn into bite sized pieces organic
  • 2/3 cup coarsely chopped fresh cilantro, plus more for garnish
  • 2 TBS fresh lime juice
  • lime wedges & sour cream for serving
  • red pepper flakes (optional for those who like a little heat)


  1. Heat oil in an electric pressure cooker, set to saute mode (I use Instant Pot)

  2. Add onion and cook until beginning to soften, about 3 mins.

  3. Add garlic, cumin, chile powder and salt and cook until fragrant, about 1 min.

  4. Stir in stock (or broth) and chicken

  5. Use a wooden spoon to press all the ingredients down into the stock (broth)

  6. Close and lock the lid. Cook at high pressure for 8 minutes

  7. Release the pressure manually. Transfer chicken to cutting board.

  8. Shred the chicken with two forks

  9. Stir the chicken back into the soup along with the pinto beans, kale, cilantro, and lime juice

  10. Garnish with more cilantro and serve with lime wedges, and sour cream, if desired

  11. Sprinkle with red pepper flakes (optional for heat lovers)

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