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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
Ingredients
- 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)
Instructions
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Heat oil in an electric pressure cooker, set to saute mode (I use Instant Pot)
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Add onion and cook until beginning to soften, about 3 mins.
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Add garlic, cumin, chile powder and salt and cook until fragrant, about 1 min.
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Stir in stock (or broth) and chicken
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Use a wooden spoon to press all the ingredients down into the stock (broth)
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Close and lock the lid. Cook at high pressure for 8 minutes
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Release the pressure manually. Transfer chicken to cutting board.
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Shred the chicken with two forks
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Stir the chicken back into the soup along with the pinto beans, kale, cilantro, and lime juice
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Garnish with more cilantro and serve with lime wedges, and sour cream, if desired
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Sprinkle with red pepper flakes (optional for heat lovers)