Recipes / Gluten Free
I wrote this recipe as an Instant Pot recipe. SOOO easy to change if you don't have one. Just saute the onions and spices in a pan and transfer to a slow cooker, or saute them in the bottom of a soup pot and cook on the stove on low.
1 lb Boneless, Skinless Chicken
1 Tbs Onion, diced
1 tsp Cumin
1 tsp Chili Powder
4 oz can Mild Green Chilis
4 Tbs Original 'Everything' Sauce (or Ghost Pepper, depending on desired spice level)
16 oz Red Enchilada Sauce (I used 2 pkgs of Frontera)
1 16 oz can Garbanzo Beans (Chick Peas)
1 16 oz can Black Beans
1 16 oz can Corn
4 C Chicken Stock
Salt & White Pepper
For the Garnish:
Crema, or Sour Cream
Set Instant Pot to Saute, add Onions, Salt & White Pepper, Cumin and Chili Powder. Saute until onions are soft. Add Original Sauce, Green Chilis, Enchilada Sauce and Chicken Stock and stir. Add remaining ingredients and set Instant Pot to Meat/Stew for 25 minutes.
Remove chicken and shred, then add back to the soup. Serve and garnish with Avocado slices, Cotija Cheese, crumbled Tortilla Chips and Crema. Squeeze lime and ENJOY!!!