Instant Pot or Crockpot Chicken Enchilada Soup
- Serving Size6
Ingredients
- 1 1/2 lbs boneless skinless chicken thighs
- 1 can fire roasted crushed tomatoes (14.5 oz can)
- 1 (15 oz) can of black beans, rinsed and drained
- 1 bell pepper, thinly sliced
- 1 onion, thinly sliced
- 3 garlic cloves, minced
- 2 c bone broth
- 1/4 c water
- 1 T cumin
- 1 T chili powder
- 1 tsp oregano
- 1/2 tsp smoked paprika
- 1/2 tsp sea salt
- 1/2 tsp ground pepper
For garnish:
- 1 avocado
- Fresh cilantro
Directions
1
Prepare all of the ingredients as noted above, and add all of the ingredients, except for the garnish ingredients, into your crockpot or Instant Pot in the order listed above.
2
Cook on low for 6-8 hours in the crockpot, on high for 3 hours in the crockpot, or for 20 minutes in the Instant Pot on the manual setting. Once done, use two forks to shred chicken in the crockpot. Ladle into bowls and serve with avocado and fresh cilantro.
Recipe adapted from: realsimplegood.com
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