Ingredients
Scale
- 1 spoonful of coconut oil or a drizzle of EVOO
- ½ cup diced onion
- 2 to 4 cloves of garlic minced (I like more garlic, so I do 4)
- 1 red pepper (seeded and diced)
- 1 tsp. sea salt
- ½ tsp. black pepper
- 5 cups chicken broth
- 8 oz. fresh salsa
- 2 cups chopped tomatoes or 1 can diced tomatoes
- 1, 15- oz can black beans (drained)
- 2 tsp. chili powder
- 2 tsp. dried oregano
- 1 tsp ground cumin
- 2 lb. boneless (skinless chicken breast)
- 1 – 2 tbsp. fresh lime juice (optional)
- 2 to 3 drops Cilantro Essential Oil or fresh chopped cilantro
Other toppings of choice:
- Avocado
- Sour cream (or coconut kefir if you’re dairy free)
- Shredded cheese
- Crispy tortilla strips
Instructions
Instant Pot Users:
- Press the Saute button the instant pot. Once it says “Hot” add the coconut oil and cook the onion, garlic and red pepper until soft.
Non-Instant Pot Users:
- Heat a pan over medium heat and add the coconut oil. Saute the onion, garlic and red pepper until soft.
Steps
- Add the seasonings, chicken broth, fresh salsa, beans and chicken to the Instant Pot or your slow cooker. You will add the chicken as a whole.
- Stir everything so that the chicken is nicely coated with the seasonings.
- Cook on low for 4 to 6 hours. I find that 4 hours on low in the Instant Pot is just right.
- After the allotted time, remove the chicken using a slotted spoon and shred. I LOVE this video on how to shred chicken fast. Saves me lots of time.
- Add the drops of Cilantro Essential Oil (if using) and stir.
- To serve, add the chicken to a serving bowl. Ladle a few spoonfuls of soup over the chicken. Add the crispy tortillas (recipe below), chopped cilantro and other toppings if desired. My favorite additions are avocado and a scoop of coconut kefir which I use as sour cream.