For StoveTop:

1. Heat a large pot over medium heat. Once hot, add the olive oil, onion, and garlic and cook for 3-5 minutes, stirring occasionally, until softened.
2. Add the cumin, chili powder, and oregano, and cook for 30-60 seconds, until fragrant.
3. Add the diced tomatoes, whole chicken breasts, rinsed and drained black beans, broth, salt, chopped chipotle pepper, and adobo sauce (starting with the lesser amount) and stir. Bring to a simmer and cook (covered) for 15-20 minutes until the chicken is cooked through. Transfer the chicken breasts to a bowl and stir in the kale and lime juice.
4. Use two forks to shred the chicken, then return it to the pot. Taste and adjust as needed, adding more adobo sauce for smokiness and heat (we added the full amount, but brands vary), lime juice for brightness, or salt to taste.
5. Divide between bowls and top with tortilla chips and avocado. Optionally, garnish with radish, lime wedges, and cilantro.
6. Leftover soup will keep stored in the refrigerator for 3-4 days or in the freezer for up to 1 month. Reheat in the microwave or on the stovetop until hot, adding water to thin as needed.

For Instant Pot:

1. Using a 6-quart or larger Instant Pot turn on the sauté function (to the default “Normal” — not high or low). Once hot, add the olive oil, onion, and garlic and cook for 3-4 minutes, stirring occasionally, until softened.
2. Turn off the sauté function by pressing “Cancel.” Add the cumin, chili powder, and oregano, and stir.
3. Add the diced tomatoes, whole chicken breasts, rinsed and drained black beans, broth, salt, chopped chipotle pepper, and adobo sauce (starting with the lesser amount). Stir.
4. Put on the Instant Pot lid and set the valve to Sealing, if applicable (some models seal automatically when the lid is turned). Pressure cook on HIGH for 15 minutes. The Instant Pot will take about 10-15 minutes to pressurize, then will begin counting down. When the timer goes off at the end of the cook time, let the pressure release naturally for 15 minutes, then manually release any remaining pressure. Carefully remove the lid, transfer the chicken breasts to a bowl, and add the kale and lime juice to the Instant Pot.
5. Use two forks to shred the chicken, then return it to the pot. Taste and adjust as needed, adding more adobo sauce for smokiness and heat (we added the full amount, but brands vary), lime juice for brightness, or salt to taste.
6. Divide between bowls and top with tortilla chips and avocado. Optionally, garnish with radish, lime wedges, and cilantro.
7. Leftover soup will keep stored in the refrigerator for 3-4 days or in the freezer for up to 1 month. Reheat in the microwave or on the stovetop until hot, adding water to thin as needed.