Dump all these things in the instant pot and push a couple buttons. Dinner will be ready with almost no work for you! Just chop an onion, the rest is already done. Great way to use up leftover chicken or turkey in the freezer!
4 cups cooked leftover chopped chicken
4 cups cooked (or 2 cans) beans - preferably white beans but any will do (black, pinto, whatever)
1/2 jar salsa verde from Trader Joes (or sub your favorite or 1 cup homemade)
1 onion, chopped
1 bag frozen peppers (also from Trader Joes) - can sub with 2-3 peppers fresh
5 or 6 cloves garlic, minced (or frozen)
1 bag frozen corn (10-12 oz)
3 cups of water or chicken broth
Spices:
1 tsp each: salt, cumin, oregano, mild chili powder, Penzey's Arizona dreaming
1/2 tsp each: chipotle chili powder, cayenne, black pepper
Add all of the above to the pressure cooker pot. Close and lock lid. Cook on high for 5 minutes.
Let the pot depressurize for 10 minutes, then slowly release the pressure. When safe, open lid.
Add:
1/4-1/2 cup milk or half and half (honestly I didn't measure it, I just poured until it looked right)
4 oz cream cheese, cut into small cubes.
handful or two of chopped cilantro
Stir well and let sit a few minutes while you prepare the toppings. Stir again before serving to make sure the cream cheese has melted and blended into the soup.
Toppings: Shredded cheese, green onions, tortilla chips, sour cream, jalapenos or poblanos, cilantro, avocado - pretty much anything you'd put on tacos or nachos!
So good and so easy!
No comments:
Post a Comment