Zuppa cremosa di pollo e taco facile (slow cooker o Instant Pot)

Ingredienti

• 2 tablespoons extra virgin olive oil or garlic-infused olive oil
• 2 cloves garlic, minced (omit if using garlic oil)
• 1/2 cup white or yellow onion or leek greens, finely chopped
• 2 cups bell peppers (red, yellow, orange, or green), diced
• 1 pound ground chicken, turkey, or beef
• 2 tablespoons taco seasoning (homemade or store-bought)
• 1 teaspoon dried chives or 1/4 teaspoon onion powder
• 1/2 teaspoon dried dill (for ranch-like flavor)
• 3 cups low sodium chicken bone broth (homemade or store-bought), divided
• 2 tablespoons tomato paste
• 1 (28 ounce) can fire roasted crushed tomatoes
• 1 (14 ounce) can black beans, drained and rinsed (optional)
• 1 tablespoon nutritional yeast (optional)
• 1 1/2 cups corn kernels, fresh or frozen (optional)
• 1/2 cup (4 ounces) cream cheese, chopped into cubes and softened, or 3/4 cup coconut cream (for dairy-free)
• Sea salt, to taste depending on broth and seasoning (see note)
• 1-3 teaspoons lime juice, freshly-squeezed (optional, to dial down richness)

Preparazione

1. 1

   --- Slow Cooker (CrockPot) Instructions: ---

2. 2

   Sauté Vegetables: Place a large skillet on medium heat on the stovetop. Once hot, add oil and swirl to coat the bottom. Add the minced garlic (if using) and sauté for 30 seconds, stirring constantly. Add the onion or leek greens and chopped bell pepper, sprinkle with 2 pinches of salt, and cook until softened, about 2 minutes.

3. 3

   Sauté meat: Add the ground chicken, turkey or beef, break it up with a spatula, and cook until no longer pink, about 4–5 minutes, stirring occasionally.

4. 4

   Add Seasoning: Add taco seasoning, dried chives or onion powder, and dill, and sauté until most of the moisture is gone from the skillet, 1–2 minutes, stirring frequently.

5. 5

   Deglaze: Add 1 cup of the chicken broth and scrape the bottom of the skillet clean with a silicone spatula. Stir in tomato paste until dissolved. Carefully transfer skillet contents to the slow cooker (I use a 6-quart Crock-Pot).

6. 6

   Build the Flavor: Stir in the canned tomatoes, black beans and nutritional yeast (if using) and the remaining 2 cups of chicken broth.

7. 7

   Slow cook: Cook on low for 6–8 hours or on high for 3–4 hours, stirring in the corn and cream cheese or coconut cream during the last ½ hour of cooking. Once cool enough to taste, adjust the seasonings, then add salt and lime juice as needed.

8. 8

   Serve: Dish it up with your favorite toppings (see options in Notes below) and enjoy your reward for planning ahead.

9. 9

   Sauté Vegetables: Hit “Sauté” on your Instant Pot. Once the display reads “Hot,” add the oil and swirl to coat the bottom. Add the minced garlic (if using) and sauté, stirring constantly until fragrant, about 30 seconds. Add the onion or leek greens and chopped bell pepper, sprinkle with 2 pinches of salt, and sauté until softened, about 2 minutes, stirring occasionally.

10. 10

    Sauté Meat: Add the ground chicken, turkey, or beef. Break it up with a spatula and sauté until no longer pink, about 4–5 minutes, stirring occasionally.

11. 11

    Add Seasoning: Stir in the taco seasoning, dried chives or onion powder, and dill. Cook 1–2 minutes, stirring frequently, until everything smells so good you'll start looking for a tortilla.

12. 12

    Deglaze: Hit “Cancel.” Add 1 cup of the chicken broth and scrape the bottom of the pot clean with a silicone spatula—this keeps the Instant Pot from giving you side-eye (a.k.a. the burn notice). Stir in the tomato paste until dissolved.

13. 13

    Build the Flavor: Add crushed tomatoes, black beans and nutritional yeast (if using) and the remaining 2 cups of broth. Stir well.

14. 14

    Pressure Cook: Close the lid, set the pressure release valve to “Sealing.” Hit “Pressure Cook” or “Manual” and set the timer for 8 minutes. Once the cooking cycle is complete, perform a quick release. Carefully open the lid.

15. 15

    Make it Creamy: Stir in the corn and cream cheese or coconut cream until smooth. Once cool enough, taste and adjust the seasonings, then add salt and lime juice if needed.

16. 16

    Serve: Ladle into bowls and pile on your favorite toppings—tortilla chips, cheese, herbs, or whatever makes your heart (and stomach) happy (see notes for more options!).