Instant Pot (or Slow Cooker) Mexican Soup

Instant Pot (or Slow Cooker) Mexican Soup

𝐼𝓃𝑔𝓇𝑒𝒹𝒾𝑒𝓃𝓉𝓈:

2 cups Black Beans (cooked, drained, and rinsed)

3 cups Diced Tomatoes ( i used a can of tomato sauce and then a car of rotel that I pureed because I have people in my house who don’t like tomato chunks)

1 Sweet Onion (diced)

1 cup Frozen Corn

1 Green Bell Pepper (diced)

2 Jalapeño Pepper (de-seeded and diced)

2 tbsp. Chili Powder

2 tsp. Cumin

1 tsp. Oregano

½ tsp. Sea Salt

1 cup Brown Rice (uncooked)

4 cups Water

4 cups Kale Leaves (chopped-optional) I didn’t have this and the soup was still delicious.

1 Avocado (peeled and diced)

¼ cup Organic Salsa

1 lb. Extra Lean Ground Turkey (you could also use ground beef or chicken)

𝒟𝒾𝓇𝑒𝒸𝓉𝒾𝑜𝓃𝓈:

1. Add all ingredients (including cooked ground turkey) except kale, avocado, and salsa to the slow cooker. Cover and cook on high for at least 4 hours. Cook up to 8 hours, depending on how thick you like your soup.

2. 𝔽𝕆ℝ 𝕀ℕ𝕊𝕋𝔸ℕ𝕋 ℙ𝕆𝕋 - add 1-2 cups of Chicken broth in the bottom or the pot. Then follow the same steps as above to mix it all together. Set to Manual, High for 30 minutes. Once cooking time is up, let it SLOW release for at least 10 minutes and then serve! If you aren’t doing the steps with Kale, skip Steps 3 & 4!

3. About 10 minutes before serving, remove the lid and set kale leaves on top. Cover with lid and let sit for 10 minutes.

4. After 10 minutes, stir to mix in kale evenly throughout. 

5. Ladle into bowls and top with a spoonful of organic salsa and avocado and even a little cilantro if you dare! :)

6. Enjoy!