Good sale of chicken leg quarters so I boiled them up with veggies for broth.
And then made Taco chicken chili.
Measure with your heart on veggies but I do a lot… like one Vidalia onion chopper of each
Onions
Celery
Carrots
Butter 2 Tablespoons to sauté the mire poix
Big can of diced tomatoes
4 cups chicken broth
A can or corn
A can of black beans (drained and rinsed)
Diced jalapeño (I used about 10ish tablespoons)
2 tablespoons chili powder
2 tablespoons taco seasoning
Salt and pepper
(I threw in 3 blocks of tomato puree I had from last summer harvest… I would guess the equivalent to 2-2.5 cups tomato sauce)
Mixed all of the above and instant pot on soup setting for 15 minutes, quick release
Then added 2 cups shredded/pulled chicken
And a block of cream cheese, stir stir until melted
I added 2ish cups of water and some chicken bouillon
It’s a bit thin (maybe I should have stopped at 1 cup of water) but still delicious! And more servings than I expected!
by Initial_Diamond_1923