It was the middle of winter, and the fridge had a pile of roasted corn, chicken, chili, and Jalapeno leftovers waiting to be eaten, resulting from a relaxing weekend. We’ve discussed the beauty of an instant pot or slow cooker because it almost cooks itself. Still, in case it hasn’t been said enough, my favorite thing is relaxing = delicious, delicious, comfortable, fulfilling, warm dinner.
There are many things in this soup:
- butter
- peppery
- Full of vegetables
- Rich in protein
- Very full
- queso-y cheese
- It’s just a little bit of cream cheese. It’s trashy
- Not as good as leftovers
- Perfect for dipping in chips.
Some tips to make this pepper great
- Roast the corn in a frying pan. Use the jalapeno.
- Roast the peppers in the skillet as well.
- If you don’t want to stand over a frying pan—I get it! The emphasis is on simple cooking. In this case, roast corn and peppers! Instructions for both methods are in the recipe below. We don’t add them to electric saucepans or instant POTS because they disappear. We want good taste and taste that stays.
- The longer you leave it in a saucepan or instant pot, the better and better it will taste. The rest of it will be delicious.
- Add or subtract what you want. You can make whatever you wish, like many suitable saucepan or instant pot recipes. If you’re going to put it in, put it in. You can follow the recipe, or you can carve your path.
- Blue tortilla.
I love you, Mexican food. Or Tex-Mexican. Or Tex-Mex electric cooking.
Spring is only 27 days away. We can do this.
- Place the chicken breast, 1.5 cups salsa, water, cumin, paprika, and salt in a slow cooker or instant pot bowl. Cover and cook for 3-4 hours on high or 6-7 hours on low (or 20 minutes under high pressure in an instant pot).
- Preheat oven to 450 degrees Fahrenheit. Pat the peppers and corn dry with paper towels. Place on a baking sheet with a bit of oil. Bake for 10-15 minutes until browned and looks toasted.
- When the chicken is done, shred the meat directly in the pan using two forks. Add the roasted peppers, roasted corn and jalapeno, black beans, remaining salsa, and cream cheese to the saucepan. Stir and cover to melt the cream cheese. If desired, adjust the consistency of the soup by adding another half cup of water. Let the soup simmer for another 15-30 minutes until everything has melted. Just before serving, add the pepper Jack cheese.
- Spoon the chicken peppers into a bowl, top with the avocado, and scoop everything up with tortilla chips. Repeat!
If you prefer to cook the peppers and corn in a skillet, place the bell peppers in a large nonstick skillet over high heat without oil. Cook for 4-5 minutes without stirring. This gives the outer layer of the peppers a browned, roasted color. Stir-fry once and repeat until the peppers are nicely browned. Standby. Repeat the process with the corn and jalapeno.
