Description
Instant Pot or slow cooker soup loaded with tender chicken, rice, black beans and finished with melty pepper jack cheese.
Ingredients
Scale
- 1 Tbsp olive oil
- 1 small onion, diced
- 1 tsp garlic powder
- 5 cups chicken broth
- 1 1/2 pounds boneless skinless chicken thighs, cut into bite size pieces
- 1 tsp kosher salt
- 2 tsp chili powder
- 2 tsp cumin
- 1/4 tsp smoked paprika
- 1/2 tsp black pepper
- 1/2 tsp dried oregano
- 1/2 cup long grain white rice or converted rice
- 1 (15 oz) can black beans, rinsed and drained
- 1 (4 oz) diced green chiles
- 1 (28 oz) can crushed tomatoes
- 1 Tbsp fresh lime juice
- 1 cup shredded pepper jack cheese
- 1 cup diced bell pepper
Instructions
Instant Pot Instructions:
- Turn Instant Pot to sauté setting. When display says HOT add in the oil and swirl around. Add in the onions and saute for 4 minutes. Stir in the garlic powder.
- Pour in the broth and scrape bottom of pot so nothing is sticking.
- Add in the chicken, salt, chili powder, cumin, smoked paprika, pepper, oregano, rice, beans, green chiles and tomatoes.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set SOUP button to 4 minutes (or manual low pressure for 4 minutes). When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
- Stir in the lime juice, cheese and bell pepper. Salt and pepper to taste.
- Ladle into bowls and serve with any toppings you like (sour cream, tortilla chips, cheese, avocado, pico, etc).
Slow Cooker Instructions:
- Add onions, garlic powder, broth, chicken, salt, chili powder, cumin, smoked paprika, pepper, oregano, rice, beans, green chiles and tomatoes into slow cooker.
- Cover and cook on low for 3-4 hours, or until rice is cooked through.
- Stir in the lime juice, cheese and bell pepper. Salt and pepper to taste.
- Ladle into bowls and serve with any toppings you like (sour cream, tortilla chips, cheese, avocado, pico, etc).
- Category: Soup
- Method: Instant Pot or Slow Cooker