Categories: Slow Cooker

Ingredients

• 1 sweet onion, diced
• 4 cloves garlic, minced or grated
• 1 1/2 pounds boneless skinless chicken breast, or thighs
• 1 tablespoon ancho chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried Mexican oregano
• kosher salt and pepper
• 2 cups red enchilada sauce, homemade or store-bought
• 4-6 cups low sodium chicken broth
• 1 tablespoon apple cider vinegar
• 1-2 chipotle chiles in adobo, finely chopped
• 3/4 cup Bob's Red Mill Stone Ground Cornmeal
• 1 mango, sliced or diced
• juice and zest of 1 lime
• 1/4 cup chopped fresh cilantro
• sliced avocado, tortilla chips, and crumbled goat cheese, for serving

Directions

1. In the bottom your crockpot, layer the onion and garlic. Add the chicken, ancho chili powder, cumin, oregano, salt, and pepper. Pour over the enchilada sauce and 4 cups broth. Add the apple cider vinegar, chipotle chilies, and cornmeal. Cover and cook on low for 6-7 hours or on high for 4-6 hours. Shred the chicken using two forks. Taste and add salt if needed.

2. 2. In a small bowl, combine the mango, lime juice, and lime zest, and cilantro.

3. 3. Ladle the soup into bowls and top with mango, tortilla chips, avocado, and cheese. Garnish with cilantro and limes. Enjoy!

4. To Make in the Instant Pot

5. 1. In the bowl of your instant pot, layer the onion and garlic. Add the chicken, ancho chili powder, cumin, oregano, salt, and pepper. Pour over the enchilada sauce and 4 cups broth. Add the apple cider vinegar, chipotle chilies, and cornmeal. Cover and cook on high pressure/manual for 20-30 minutes.

6. 2. Once done cooking, use the natural or quick release function and release the steam. Shred the chicken using two forks. Taste and add salt if needed. Finish as directed above.

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