Categories: soup

Ingredients

• 1-2 tablespoons olive oil
• 1 onion
• 5 garlic cloves
• 1-2 cups carrots, diced
• 1 cup celery, diced
• 1 x 14.5 ounce can diced tomatoes, and juices (preferably fire roasted)
• 1 small 4 ounce can, mild green chilies
• 2 lbs chicken thighs (boneless, skinless)
• 1 can black beans
• 1 can corn
• 4 cups chicken stock or broth
• 2 cups water
• 2 teaspoons salt
• 2 teaspoons cumin
• 2 teaspoons chili powder
• 1 teaspoon dried oregano
• juice from 1-2 limes

Directions

1. Set the Instant pot to Saute function. Saute onions and garlic in oil for 3-4 minutes.

2. Add carrots and celery and saute for 3-4 minutes.

3. Add the diced tomatoes, green chiles, chicken thighs (whole), black beans, chicken stock, water, salt, and spices.

4. Set Instant pot to pressure cook on high for 14 minutes. Manually let pressure out.

5. Shred chicken thighs with two forks. Add corn and a generous amount of lime juice and taste for salt.

6. Garnish with tortilla chips, cheese, sour cream, scallions or avocado and cilantro.

7. For slow cooker version, cook as stated above and cover and cook on Low for 6 to 8 hours, or High for 3 to 4 hours.

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