Ingredients

The following ingredients have 4 Servings
  • 64 ounces 8 cups chicken stock (click here to learn how to make your own chicken stock)
  • 3 cans diced tomatoes (14.5 ounces each (not drained))
  • 1 tablespoon diced jalapeno
  • 1 can chopped green chiles (4.5 ounce (not drained))
  • 1/2 teaspoon ground red pepper
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 1/2 cup loosely packed fresh cilantro
  • 2 tablespoons minced garlic
  • 12 corn tortillas (hand ripped)
  • 2 cans whole kernel corn (15 ounces each, drained)
  • 2 cans black beans (15 ounces each, drained and rinsed)
  • 2 cans dark red kidney beans (15 ounces each, drained and rinsed)
  • 2 large chicken breasts
  • garnishes: (shredded cheese, sour cream, tortilla chips)

Instruction

  • Add everything EXCEPT the corn and beans to the cooking vessel, stir to combine.
  • STOVE TOP: Simmer 15 - 20 minutes until tortillas are falling apart and chicken shreds easily.
  • INSTANT POT: Set to sealing and cook on manual (high pressure) 5 minutes. Natural pressure release for 10 minutes.
  • SLOW COOKER: Cook on low for 8 - 10 hours or high for 4 - 6 hours.
  • Remove chicken and shred. While chicken is set aside, use an immersion blender to puree soup.
  • Stir in the corn, beans and chicken. Cover for 5 - 10 minutes and allow residual heat to permeate new ingredients. (On stove top use low heat, on instant pot use warm function, and on slow cooker use low heat)
  • Serve with your choice of garnishes.