Ingredients
-
2,3/4
-
1/2,1/4
-
3,1/4
-
3,4
-
8,6
-
1 - 2
-
1/4
-
15
-
14.5
-
2
-
1
-
1/2
-
2
-
-
Directions
I love turning classic meals into soups, its an easy (maybe even lazy) way to make a dish that only dirties one pot! Make this in the slow cooker, pressure cooker or stove.,I basically took my traditional chicken enchilada recipe, modified it and added some black beans, corn and chicken broth. After a few hours of letting it slow cook all day, this delicious bowl of soup emerged which I topped with cheese, scallions, cilantro and a dallop of sour cream. Avocado would also be awesome. This was very tasty, filling and had just the right amount of heat. Add more or less chipotle to your taste.
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Steps
|
1
Done
|
Add the Drained Beans, Diced Tomatoes, Corn, Cumin, Oregano and Stir Add the Chicken Breasts; Cover and Cook on Low Heat For 4-6 Hours |
|
2
Done
|
Remove Chicken and Shred With Two Forks. Add Chicken Back Into the Soup, Adjust Salt and Cumin to Taste. Serve in Bowls and Top With Cheese, Avocado, Scallions and Cilantro. Also Great With Sour Cream or Crushed Tortilla Chips. Enjoy! |
|
3
Done
|
Press Saute on the Instant Pot. Add Onion and Garlic and Saut Until Soft, 3-4 Minutes. Slowly Add the Chicken Broth, Tomato Sauce and Chipotle Adobo Sauce and Cilantro. |
|
4
Done
|
Add the Drained Beans, Diced Tomatoes, Corn, Cumin, Oregano and Stir. Add the Chicken Breasts; Cover and Cook on High Pressure For 20 Minutes. Quick or Natural Release. |
|
5
Done
|
Remove Chicken and Shred With Two Forks. Add Chicken Back Into the Soup, Adjust Salt and Cumin to Taste. Serve in Bowls and Top With Cheese, Avocado, Scallions and Cilantro. Also Great With Sour Cream or Crushed Tortilla Chips. Enjoy! |
