Description
An easy Instant Pot or slow cooker chicken soup made with tender shredded chicken, ranch-style beans, corn, barbecue sauce and crunchy tortilla chips.
Ingredients
24 oz boneless skinless chicken thighs
2 garlic cloves, minced
½ tsp garlic powder
½ tsp onion powder
½ tsp black pepper
3 ½ cups chicken broth
½ cup barbecue sauce
1 (15 oz) can corn, drained
1 (15 oz) can ranch style beans with liquid
- Shredded mozzarella cheese and crushed tortilla chips, for serving
Instructions
Instant Pot Instructions
- Add chicken, garlic, garlic powder, onion powder, pepper, broth, barbecue sauce, corn and beans to Instant Pot.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set SOUP button or LOW pressure to 10 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
- Shred the chicken.
- Ladle into bowls and top with mozzarella and tortilla chips.
Slow Cooker Instructions
- Add chicken, garlic, garlic powder, onion powder, pepper, broth, barbecue sauce, corn and beans to slow cooker.
- Cover and cook on low for 4-6 hours.
- Remove the lid and shred the chicken.
- Ladle into bowls and top with mozzarella and tortilla chips.
- Category: Soup
- Method: Instant Pot or Slow Cooker
