Slow Cooker Mexican Chicken Soup

Method

1. 1

   Step 1: Heat the olive oil in a large skillet over medium heat. Sauté the onion, bell pepper and garlic for 5 minutes, until translucent.

2. 2

   Step 2: Add a splash of chicken broth and bring it to a simmer. Transfer the mixture to the slow cooker. For an Instant Pot, use the sauté function for this step and the previous step.

3. 3

   Step 3: Add the remaining chicken broth, spices, corn, beans and tomatoes. Stir well, then add the chicken and push it down so it is submerged.

4. 4

   Step 4: Slow-cook on LOW for 6 to 8 hours. Alternatively, cook in a pressure cooker on high for 25 minutes. For the stovetop option, follow the stovetop directions in the notes.

5. 5

   Step 5: Remove the chicken to a plate and shred it with two forks. Return it to the slow cooker and stir well. Taste and add more salt or pepper if needed.

6. 6

   Step 6: Ladle into bowls and serve with your choice of toppings.