NOTE: This recipe has been modified from its original version to fit my lifestyle.

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2 quarts low sodium canned or homemade chicken stock

2 large chicken breasts

1 large onion, split in half, plus 1 large onion, finely diced (about 1 ½ cups)

1 small carrot

1 bay leaf

1 cup frozen corn

2 medium garlic cloves, whole, plus 2 medium cloves garlic, minced (about 1 tablespoon)

12 oz diced tomatoes, fire roasted if possible

2 tablespoons vegetable oil

1 poblano pepper, seeded and finely diced (about 1 cup)

Kosher salt and freshly ground black pepper

1 tablespoon ground cumin

2 tesapoons dried oregano

2 tsp ancho chili powder

2 tsp chipotle chili powder

1 (15-ounce) can black beans, drained and rinsed

1 cup fresh cilantro leaves

1 tablespoon flour (corn if possible)

To Serve :

Diced avocado

Fried tortilla strips or chips

Chopped scallions

Lime wedges

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1. Pressure cook chicken, split onion, 2 whole garlic cloves, chicken, bay leaf and carrot (optional) for 12 minutes in instant pot. Remove chicken and bay leaf; shred chicken when cool.

2. Combine stock with roasted tomatoes and ½ the corn kernels. Blend on high speed until completely smooth and set aside.

3. Heat oil in over medium-high heat until shimmering. Add onions, peppers, and corn kernels. Season with salt and pepper, and cook, stirring frequently, until onions are softened but not browned, about 5 minutes. Add minced garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add chili powders, cumin and oregano and cook, stirring frequently, until fragrant, about 30 seconds longer. Add beans and half of cilantro and stir to combine. Pour tomato-chile stock into the pot.

4. Whisk corn flour into soup. Bring to a simmer, and season to taste with salt and pepper. Let cook, stirring frequently, until onions and poblanos are totally softened, 5 to 10 minutes.

5. Serve soup, garnished with chicken, avocado, fried tortilla strips, scallions, lime wedges, and remaining cilantro.