Ingredients
Equipment
Method
Slow Cooker Instructions
- Heat oil in a saucepan over medium heat. Add chopped onion and garlic and saute until softened stirring constantly about 3-4 minutes. Remove from heat.
- Pour onion mixture into your crockpot, then add the broth, beans, tomatoes, corn, and seasonings. Stir to combine. Finally add the chicken breasts.
- Cover and cook on low for 6-8 hours. Or high 3-4 hours.
- Remove chicken from the crockpot and shred with forks. Add the chicken back into the soup and stir well. Add salt and pepper to taste if needed.
- Serve with chopped cilantro, green onions, avocado and/or crushed tortilla chips.
Instant Pot Instructions
- Press saute on the Instant Pot. Heat oil, then add onion and garlic stirring often for about 3-4 minutes until softened.
- Add the broth, tomatoes, beans, corn, and seasonings. Stir well then add the chicken breasts.
- Cover and cook on high pressure 10 minutes. Allow to natural release for 10 minutes. Then carefully turn the steam valve to the venting position to release the remaining steam.
- Remove chicken from the instant pot and shred with forks. Add the shredded chicken back into the soup. Add salt & pepper to taste if needed. Serve in bowls and top with chopped cilantro, green onions, avocado, and/or crushed tortilla chips.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.