Description
This smoky, slightly spicy chipotle chicken soup is full of flavor and is easy to throw together in the Instant Pot or slow cooker.
Ingredients
Scale
- 1 Tbsp olive oil
- 1 cup diced onion
- 4 garlic cloves, minced
- 3 cups chicken broth
- 1/2 tsp dried oregano
- 1 tsp cumin
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 3/4 tsp kosher salt
- 1 Tbsp chopped chipotle in adobo sauce
- 20 oz boneless skinless chicken thighs, cut into cubes
- 1 (10 oz) can Rotel
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can corn, drained
- Toppings: tortilla strips, sour cream, shredded cheese
Instructions
Instant Pot Instructions:
- Turn Instant Pot to sauté setting. When display says HOT add in the oil and swirl around. Add in the onion and sauté for 4 minutes. Add in the garlic and sauté for 30 seconds.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Add in the oregano, cumin, garlic powder, pepper, salt, chipotle, chicken, Rotel, beans and corn.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set SOUP button to 5 minutes. When time is up let pot sit for 10-20 minutes and then move valve to venting. Remove the lid.
- Stir. Ladle into bowls and serve with tortilla strips, a dollop of sour cream and a couple tablespoons of shredded cheese.
Slow Cooker Instructions:
- Add onions, garlic, broth, oregano, cumin, garlic powder, pepper, salt, chipotle, chicken, Rotel, beans and corn into slow cooker and stir.
- Cover and cook on low for 4 hours.
- Stir. Ladle into bowls and serve with tortilla strips, a dollop of sour cream and a couple tablespoons of shredded cheese.
- Category: Soup
- Method: Instant Pot or Slow Cooker