B buorg


  • 3 breasts Organic Chicken shredded
  • One can black organic beans
  • 1 can of organic corn 
  • 2 – 14.5 fire roasted  organic crushed tomatoes
  • 6 cups organic chicken stock
  • 1 Siete Green Enchilada Sauce (optional)
  • 1 tbsp organic tomato paste
  • 1/2 cup unsweetened full-fat coconut milk
  • 1/4 cup extra virgin olive oil
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 1 tbsp ground cumin
  • 1 tsp.paprika
  • 2 tsp. taco seasoning 
  • 1 tsp. sea salt
  •  1 tsp. white pepper
  • 1 tsp chli powder (optional) for more heat

    To Serve: optional toppings 

    • 1 jalapeno, sliced thin
    • 5-10 tortilla chips, crushed
    • 1 avocado, halved and sliced thin
    • 1 lime, cut into wedges
    • 1/3 cup fresh cilantro, chopped
    • Raw shredded cheese


Get out your Instant Pot and push the Saute button and add olive oil to the pot. Wait a bit to heat up, then add diced onion and garlic. Brown for about 3-4 min, then add all seasonings, tomato paste, salt and white pepper. Saute another couple minutes then add broth and one can of tomatoes.  Turn on Soup button and cook for 10 min. Place soup mixture in a blender and blend well. Put soup back in Instant Pot, add chicken, another can of tomatoes, corn,  beans and coconut milk. Put instant pot on “soup” again for 5 min to warm it up and serve! Add toppings! YUM


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