Ingredients (13)
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boneless, skinless chicken breasts, cut into cubes 3
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ground cumin 1 teaspoon
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dried oregano 1 teaspoon
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hot sauce ½ cup
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diced tomatoes with chiles 2 cans (10 ounces each)
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white onion, roughly chopped 1
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garlic 3 cloves
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low-sodium chicken broth 2 quarts
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black beans 1 can (15 ounces)
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frozen corn 1 pound bag
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corn tortillas, torn in pieces 2
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tortilla chips, cilantro, avocado, lime wedges, and queso fresco, for serving
Steps (4)
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1Place the chicken at the bottom of a 6-quart slow cooker. Add cumin, oregano, and hot sauce, and stir well to coat the chicken with the seasonings.
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2Use a blender to puree the tomatoes, onion, and garlic, then add to the slow cooker. Stir in the chicken broth and black beans; cover and cook on low for 6 to 7 hours.
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3During the last 30 minutes, mix the ranch dressing and corn together in a medium bowl, then stir into the soup. Add the shredded corn tortillas, and stir again.
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4When ready to serve, ladle soup into bowls, and top with tortilla chips, cilantro, avocado, lime wedges and queso fresco.
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1Place the chicken in the inner pot of your multi-cooker. Add cumin, oregano, and hot sauce and stir well to coat the chicken with the seasonings.
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2Use a blender to puree the tomatoes, onion and garlic, then add to your multi-cooker. Stir in the chicken broth and black beans.
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3Turn on the multi-cooker and secure the lid, setting pressure valve to “sealing.” Select “manual” or “pressure cook” and cook on high-pressure for 15 minutes. Select “cancel” to turn off the machine.
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4Allow the pressure valve to natural pressure release for at least 10 minutes, then quick-release the pressure by turning the seal to “venting.”
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5Mix the ranch dressing and corn together in a medium bowl. Add to the pot, along with the shredded corn tortillas. Stir well.
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6Follow the above steps to set the buttons again, but set the timer for 3 minutes. When ready to serve, ladle soup into bowls, and top with tortilla chips, cilantro, avocado, lime wedges and queso fresco.
* Always follow manufacturer’s instructions.
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