Soup and salad: a classic combination for lunch that never gets old. I particularly love this combo in the fall, as it’s starting to get a little chillier out, but not so cold that all you want is something hot. I saw this recipe in Cooking Light this fall, and immediately wanted to try it out. Also- I know this isn’t the best picture, but it shows how I really meal prep. I made 10 of these in the soup containers, as well as 10 salads all at once on Sunday. The salad I served this with is made with shredded brussels sprouts, arugula, apples, and candied almonds, as well as my cornbread.
Lunchbox Series: Tex Mex Chicken Soup & Salad
Adapted from Cooking Light
-
2 pounds chicken breast
-
8 cups chicken stock
-
2 cans black beans, rinsed
-
1 32 oz can diced tomatoes
-
1 yellow onion, diced
-
2 green bell pepper + 1 red bell pepper, diced
-
1/4 cup canned chipotles chiles in adobo sauce, diced
-
4 teaspoons minced garlic
-
1.5 tablespoons chili powder
-
1 tablespoon cumin
-
1 teaspoon sea salt, to taste
-
juice of 2 limes
-
parsley, as garnish (optional)
Place all ingredients except lime juice in an Instant Pot. Cook on high pressure for 10 minutes and let steam/pressure release naturally. Once done, remove chicken, shred, and then place back into soup. Add in lime juice and season as needed before serving.