Chicken tortilla soup with tomatoes, enchilada sauce, black beans, corn and Mexican-style seasonings, with both slow-cooker and pressure-cooker methods.
115-ounce canwhole peeled tomatoesundrained, or fire-roasted diced tomatoes
110-ounce canred enchilada sauce
1 1/2teaspoonsgarlicminced
1yellow oniondiced
14-ounce canfire-roasted diced green chiles
115-ounce canblack beansdrained and rinsed
115-ounce canfire-roasted cornundrained
132-ounce containerchicken stock or broth
1teaspoonground cumin
2teaspoonschili powder
3/4teaspoonpaprika
1bay leaf
seasoned salt and freshly cracked pepperto taste
1tablespooncilantrochopped
tortilla strips, lime juice, sharp cheddar, avocado and cilantrofor serving
Instructions
Crockpot
Add trimmed chicken to a large crockpot. Gently crush tomatoes and add with their juices, enchilada sauce, garlic, onion, green chiles, black beans and corn.
Add chicken stock, cumin, chili powder, paprika, bay leaf, and salt and pepper to taste. Cover and cook 3-4 hours on High or 5-7 hours on Low, until chicken shreds easily.
Remove and shred chicken, return it to the crockpot, add cilantro, adjust seasoning and add fresh lime if desired. Remove bay leaf.
Serve with cheese, sour cream, cilantro, lime and tortilla strips.
Instant Pot
Using Sauté, heat 1 tablespoon olive oil and sauté garlic and onion 3-4 minutes until onion starts to soften.
Add trimmed chicken and all remaining ingredients; stir.
Cook at high pressure for 7 minutes. Naturally release 10-15 minutes, then quick-release remaining pressure. Shred chicken and return it to the pot. Adjust seasoning, add lime if desired, and remove bay leaf.
Serve with preferred toppings.
Notes
Source states its displayed total time excludes actual cooking time and varies by method.