Using a pressure cooker or instapot, pressure cook:
4 chicken breasts
1 qt chicken stock
1 pkg taco seasoning
1 pkg enchilada seasoning
A pinch of sea salt
When the chicken is done and cooled a little, shred it or cut it into bite sized chunks. Keep the broth!!
1 each: green, red and yellow bell pepper, diced
1 yellow onion, diced
1 29oz can crushed tomatoes
1 12 oz can V-8 juice (low sodium is best)
2 29oz can diced tomatoes
1½ c long-grain white rice
1 qt chicken stock (yes, another one)
½ tsp Chili powder
½ tsp Garlic powder
¼ tsp Seasoned salt
1 T vinegar
1 tsp Cumin
1 tsp Coriander
¼ tsp Cayenne pepper
1 bunch fresh Cilantro, minced
Few dashes of Tabasco or Cholula to taste
In a large soup pot, add all the ingredients listed above, plus the chicken and broth from the pressure cooker.
Bring to a boil, then lower heat and cover, stirring every so often. Simmer for about an hour so the flavors blend.
As it's simmering, cook your rice separately, according to pkg directions. I usually do two cups dry rice to make 4c cooked.
Serve with cooked rice, tortilla chips, shredded cheese and/or sour cream.
