Långsamkokare Chipotle Chicken Tamale Chili

👩‍🍳 Gör så här

1. 1
   In the bottom your crockpot, layer the onion and garlic. Add the chicken, ancho chili powder, cumin, oregano, salt, and pepper. Pour over the enchilada sauce and 4 cups broth. Add the apple cider vinegar, chipotle chilies, and cornmeal. Cover and cook on low for 6-7 hours or on high for 4-6 hours. Shred the chicken using two forks. Taste and add salt if needed.
2. 2
   In a small bowl, combine the mango, lime juice, and lime zest, and cilantro.
3. 3
   Ladle the soup into bowls and top with mango, tortilla chips, avocado, and cheese. Garnish with cilantro and limes. Enjoy!.
4. 4
   In the bowl of your instant pot, layer the onion and garlic. Add the chicken, ancho chili powder, cumin, oregano, salt, and pepper. Pour over the enchilada sauce and 4 cups broth. Add the apple cider vinegar, chipotle chilies, and cornmeal. Cover and cook on high pressure/manual for 20-30 minutes.
5. 5
   Once done cooking, use the natural or quick release function and release the steam. Shred the chicken using two forks. Taste and add salt if needed. Finish as directed above.