Sopa de Chile con Pollo

Ingredientes

• 1.5 lbs chicken (split between boneless skinless chicken thighs and breasts)
• 1 spanish onion (sliced)
• 1.5 cups corn (with jalapeños mix)
• 1 can navy beans (rinsed and drained (540 mL))
• 1 can fire roasted tomatoes (796mL)
• 2 tbsp minced garlic
• 1.5 tsp salt & pepper
• 1 tbsp chili powder
• 1 tbsp paprika
• 3.5 cups chicken broth

Preparación

1. 1

   --- Instant Pot Instructions ---

2. 2

   In your Instant Pot, add in all of the listed ingredients.

3. 3

   Put the lid on, set the valve to sealing, press manual, and set the time for 20 minutes. When done, let the Instant Pot Natural Pressure Release for 10 minutes before quick releasing.

4. 4

   Remove the chicken from the Instant Pot to shred then stir it back into the Instant Pot.

5. 5

   Serve warm topped with fresh cilantro/parsley, shredded cheese, and/or avocado!

6. 6

   --- Slow Cooker Instructions ---

7. 7

   Add all the listed ingredients into the slow cooker.

8. 8

   Cook on low for 6-7 hours or on high for 3-4 hours.

9. 9

   When done, remove the chicken to shred before returning chicken to the slow cooker, stirring to combine.

10. 10

    Serve warm topped with fresh cilantro/parsley, shredded cheese, and/or avocado!