Lunchbox Series: Tex Mex Chicken Soup & Salad

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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.

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