Rinse the chicken off under warm water. Using the( Instant Pot) leave the chicken in a bowl with warm water for about 7 to 10 minutes to remove the chill. Slow Cooker = No need to remove the chill from the chicken
Cooking The Chicken & Making The Broth - Instant Pot Method
Place the whole chicken into the middle of the Instant Pot or your Slow Cooker / CrockpotSlice the onion into 8 pieces ( Cut in half, then cut those pieces in half, then one more time. The creates more surface area to extract flavor from.Carrots - No need to peel - Chop Celery - Chop into pieces2 Tablespoons of Tomato Paste1.5 Teaspoons of Sea Salt(Optional - 2 Bay Leaves )
Instant Pot Settings -Broth/Soup Setting (Pressure Cooker) - Pressure on "Normal" the middle setting.-Time 40 MinutesThe chicken will be fall apart goodness. You could just take the recipe to this point and have a wonderfully cooked chicken. Remember the Instant Pot takes a little time to pressurize before the timer begins to count down.
Slow Cooker / Crock Pot
If you have the time. Set the heat to high for the first 30-to-45 minutes if you would like to cut down on the cook time. Otherwise, use the low setting. The beauty of the slow cooker is you can set it and pretty much forget it. Cooking Time Range: Cook on low 4-6 hours
Both Slow Cooker & Instant Pot Method - Remove the chicken - Strain the broth and add it back into your cooker. Look At That Color!!!
Shredd the chicken while it's hot, then add a little bit of the broth back on top of the shredded chicken to help keep it moist.
Making The Base
Traditionally Tomatoes, Garlic & Dried Peppers get charred then blended together. Using a Cast Iron is the key to getting a nice charr.Slice one tomato in half and remove the stem - place face down in skilletSlice one red bell pepper and one orange bell pepper in half and remove the stem and rib. ( The white stuff is bitter ) Add to skilletAdd one Dried Ancho & one Guajillo PepperI do not use garlic due to how easy it can burn. That would create a bitter flavor running throughout the entire dish. I simply skip this step for a more consistent product.
Once charred, add the dried peppers to a glass full of water and microwave for 3 minutes. This will soften the dried peppers so they will blend together nicely in our base.
Blend all charred ingredients in a blender or food processor until smooth, then add it to the chicken broth in your cooker.
Onion, red & orange bell pepper, plus one poblano pepper.Slice into whichever shape you like. I demo this in the video below.Add into your cooker
Finishing - Instant Pot
Place the cover back on securely. Make sure the vent is on sealing.Set to broth/soup ( Pressure Cooker) Normal pressure ( middle option)Set timer for 15 minutes.
Finishing - Slow Cooker
Broth + Base + Sliced Vegetables - all in the slow cooker. Cook until the vegetable has softened.Why not add all of the vegetables into the broth in the first place?Answer: We are building depth of flavor. Otherwise, the soup feels one note.
Add the broth to a bowl, then add the shredded chicken to the middle. Use enough to show off the chicken. Add corn, black beans, cilantro, cheese, tortillas and finished with a squeeze of lime.