Just add your favorite radio station and light a candle to make this the most wonderful overcast morning ever!!!
This is a wonderful recipe that is easy to make and you probably will have everything on hand…no quick trips to the grocery on this soggy day!! 🙂 I have a light weight in the house on spicy foods so just making this recipe as is works perfectly. If you like more spice, you can add siracha at the end or throw in a Jalapeno pepper from the beginning. It’s a hearty soup, with the black beans and chicken ,and satisfies the hunger and taste pallet at the same time. I used frozen chicken and just threw in the big piece. I will take my bowl of soup out before cutting or shredding the chicken for the rest of the soup. ( Seasoned Tofu will replace the chicken for my dietary needs.)
In an Instant pot:
Saute: 1 med. chopped onion
2 cloves of minced garlic
1-1/2 Tbl. olive oil
Add: 2 lbs. of chicken
14 oz. diced tomatoes
1 quart veggie broth
10 oz tomato soup
1 1/2 cans of water
1 can of drained and rinsed black beans
1 tsp. cumin
1 tsp chili powder
1 tsp salt
1/2 tsp lemon pepper
2 tsp. Worcestershire sauce
Pressure cook for 20 minutes and slow release….. serve with grated cheese, dollop of sour cream and tortilla chips. ( I will use my Daiya plant based cheddar cheese and Go-veggie cream cheese in place of regular cheese and sour cream.)
