Delicious and simple recipe. I would make it again. Changes: I used white cheddar, powdered onions, and no carrots because I was out. Next time I’d like to use carrots, potatoes, leeks, and maybe a lil spinach?
Modifications: - Only did 1 pound chicken breasts and did approx 350 grams dry black beans (soaked them overnight first) - 2x 14.5 oz cans diced tomatoes instead of crushed - Used 8 cups chicken stock instead of 7 - Cast iron cooked red onion, garlic, peppers (charred for more fajita flavor) in veg oil - Included 1 can corn kernels (drained) - Added red pepper flakes, added 1/2 tsp hot red hatch chile powder, used mild green hatch chile powder for the 1 tsp called for in the recipe - Pressure cooked in Instant Pot high for 15 minutes and let natural release for 30 (was doing other things and didn’t realize how quickly it went far beyond 10 minutes) - Sifted in 1 Tbsp corn starch and whisked it in, used the saute setting on high to cook it into the soup/activate it instead of the slurry/slow cook recommendation
