Tuesday, September 22, 2015

Chipotle Chicken and Black Bean Soup -from frozen with pressure cooker option

Philly has a nice little nip in the air in the mornings and evenings now... so that means it's officially soup season! This Chipotle Chicken and Black Bean Soup is truly a pantry meal and variation of the 20 Minute Chicken Pozole from last year, it's perfect for cool fall evenings. While this could easily be made on the stove, I used my pressure cooker and a frozen boneless chicken breast. In less than 45 minutes ~before work~ I had nice shreadable meat and a spicy warm, tasty broth. We like spicy warm here at Pig In Mud:@)
  • I do cut the chipotle in half and remove all the seeds and membrane I can. It's the smoky adobo sauce that brings the flavor. Small dice the chipotle, I thought it would break up more in the PC but it didn't. 
  • Individually freeze extra chipotles with sauce, wrap in plastic wrap and store them in a zip top bag or Mason jar in the freezer.
  • I prefer dried minced onion instead of fresh anytime I use either a fast cooker (PC) or slow cooker. 2 Tblsp in place of one big onion works for me and I get a pretty good size container of dried at the Dollar Store. 
  • The 45 minutes above includes 35 minutes of actual cooking time plus the approx time it took the PC to come up to pressure.
  • This recipe makes two-three very hearty bowls of soup and freezes well.
Chipotle Chicken and Black Bean Soup
1 frozen chicken breast-I had mammoth ones, so I only used half of the breast
3 C water, stock or broth-I used water and a tsp of Chicken Better Than Bullion
2 Tblsp dried minced onion or one large onion diced
1 tsp garlic powder or 2-3 large cloves minced
1 chipotle in adobo sauce, chopped, seeded if desired
15 oz can black beans, drained and rinsed
S&P to taste
Lime for serving
  • For the pressure cooker-add everything except black beans, S&P and lime, set to 35 minutes (I just made another soup and only set the PC for 28 minutes and it worked well, so I'll use less time going forward). If you have the time let the pressure come down naturally, if not use automatic release. Shred chicken and return to pot, add beans and S&P to taste, heat through. Serve with a hearty squirt of lime juice.
  • For stove top-add a little olive oil to pot, saute onion for 5 minutes, then garlic for 1 minute. Add liquid and chicken, cook until tender. Dice chicken, return to pot, add beans and S&P to taste, heat through. Serve with a hearty squirt of lime juice.
Eat well and have a happy day:@)


  1. Saving this one. I am so ready for fall and soup!

  2. Love the combination of black beans and chipotles in adobo. I like to chop them in the mini processor and keep a jar in my 'frig. Seems like they keep forever...........

  3. This sounds like a healthy, hearty soup with some nice heat from the chipotles. I always freeze the extras, too, Lynn, and love the smokiness that they give. I'll be trying this soup soon.

  4. nip in the air? jealous! we're still hitting mid-90s here. well, we have seen high 60s overnight a few times. guess you could call that a nip. :)

  5. Still waiting for the "nip" and when it comes I'll be looking for a nice bowl of soup :)

  6. Wonderful flavors in this soup, Lynn, and I love them all! Not actually looking forward to soup weather but I do love soup!

  7. That's my kind of soup Lynn! We have a little nip in the air this morning and I'm looking forward to chili and soup weather myself :)

  8. You are right about it being soup season. We've had it twice this week and it will be on the menu a number of times now that the weather has totally changed. Your recipe is one that definitely would be a hit in our house.


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