chicken_taco_soup.png
 
 

CONTENTS

Cumin, Coriander, Sweet Paprika, New Mexico Chiles, Kosher Salt, Black Pepper, Smoked Applewood Flaked Salt, Garlic Powder, Oregano, Celery Salt, Bay Leaves, Ancho Chile Powder, Chipotle Chile Powder, Epazote, Cayenne Pepper

 
 

PRESSURE COOKER RECIPE

INGREDIENTS

  • 2 tbsp vegetable oil

  • 1 onion, diced

  • 1 red bell pepper, diced

  • 1 jalapeño, seeded and minced (optional)

  • Ani™ Chicken Taco Soup Spice Pack

  • 4 cups low-sodium chicken broth

  • 2 lbs boneless, skinless chicken thighs

  • 1 can diced tomatoes, 15 oz

  • 1 lb yellow corn kernels (fresh or frozen)

  • 2 cans black beans, drained and rinsed, 15 oz each

  • 2 green tomatillos – paper husks removed, cored, and diced (optional)

  • Juice of 1 lime

  • Shredded cheese, sour cream, hot sauce, fresh cilantro, warm flour tortillas (optional)

DIRECTIONS

  1. Heat up the pressure cooker using the Sauté setting.

  2. While the pressure cooker is heating up, prepare the ingredients by dicing, mincing, and measuring as shown above.

  3. When the display reads hot, add the oil.

  4. Add the onion, bell pepper and jalapeño (if using). Sauté until vegetables are softened, about 2 minutes.

  5. Press Cancel to stop the Sauté mode.

  6. Add the Ani™ Chicken Taco Soup Spice Pack and stir to combine.

  7. Add the chicken broth, chicken thighs, tomatoes, and corn. Stir to combine.

  8. Cover the pressure cooker and set the steam release to Sealing. Cook on high pressure for 11 minutes.

  9. When completed, do a quick pressure release and open the pressure cooker.

  10. If it isn't already, set your pressure cooker to Keep Warm.

  11. Add the black beans, lime juice, and tomatillos (if using) to the soup. Stir to combine.

  12. Serve in bowls with any (or all) of the accompaniments you like!

SLOW COOKER RECIPE

INGREDIENTS

  • 2 tbsp vegetable oil

  • 1 onion, diced

  • 1 red bell pepper, diced

  • 1 jalapeño, seeded and minced (optional)

  • Ani™ Chicken Taco Soup Spice Pack

  • 4 cups low-sodium chicken broth

  • 2 lbs boneless, skinless chicken thighs

  • 1 can diced tomatoes, 15 oz

  • 1 lb yellow corn kernels (fresh or frozen)

  • 2 cans black beans, drained and rinsed, 15 oz each

  • 2 green tomatillos – paper husks removed, cored, and diced (optional)

  • Juice of 1 lime

  • Shredded cheese, sour cream, hot sauce, fresh cilantro, warm flour tortillas (optional)

DIRECTIONS

  1. Heat a large sauté pan on your stove over medium-high heat. When warm, add the oil.

  2. Add the onion, red pepper, and jalapeno (if using); cook ~2 minutes until vegetables are softened.

  3. Add the Ani™ Chicken Taco Soup Spice Pack to the vegetables. Stir to combine.

  4. Add the broth, and stir to combine again. Transfer the spiced broth and vegetables to your slow cooker.

  5. Add in the chicken thighs, diced tomatoes, and corn to the slow cooker. Stir again to combine.

  6. Cook on high for 2 hours, until the chicken thighs are falling off the bone tender.

  7. Remove the chicken thighs, shred with two forks, and then stir back into the soup.

  8. Stir in the black beans, and tomatillos (if using), and cook for an additional 10 minutes to cook everything through.

  9. Serve in bowls with any (or all) of the accompaniments as you like.