YIELD: 7
Ingredients
- 950 g boneless, skinless chicken breasts
- 1 can (10 oz) enchilada sauce
- 1 can (10 oz) corn
- 1 can (10 oz) diced tomatoes (I used no salt added), with juice
- 1 can (10 oz) dark red kidney beans, drained
- 1 can (4 oz) diced green chiles
- 2 tbsp lime juice
- 1/2 dry ranch packet (I used homemade)
- 1 bunch cilantro, chopped
- 100 g diced onion
- 1/2 tbsp minced garlic
- 1/2 tbsp olive oil
- 4 chicken bouillon cubes
- 1 tsp cumin
- 1 tsp chili powder
- 1 c salsa (I used World Table Salsa Verde)
- water (to desired consistency; I used about 2 cups)
Instructions
InstantPot
- Add ALL the things.
- Close lid and set top valve to "seal."
- Program for "Soup" or Manual High 30 minutes.
- QR (quick release pressure when time ends).
- Remove chicken to shred then return it to pot.
Stovetop
- Add ALL the things to a large soup pot.
- Cook until chicken is cooked through (juices run clear, meat no longer pink) and veggies are tender.
- Remove chicken to shred then return it to pot.
- Serve with any combination of: plain greek yogurt (as sour cream substitute), shredded cheese, guacamole, pork rinds, or tortilla chips.
Notes
Feel free to use my macro math in MFP: MacroEd Chicken Tortilla Soup
