Chicken Tortilla Soup—> Original Recipe
I loved it. Matthew said: “There’s supposed to be so much chicken in this?” — but he still liked it.
1 1/4 lb raw boneless skinless chicken breasts (about 3-4 Breasts) (I used 2)
10 oz. diced tomatoes with green chilies
14.5 oz. diced tomatoes (no salt added)
1 cup frozen corn thawed
1 cup black beans (no salt added), drained & rinsed
1 medium onion, diced
1 jalapeno, diced (skipped this)
2 cloves garlic, minced
4 cups of organic, low sodium chicken broth or stock (I used Rachael Ray broth because SALE)
1 tsp. ground cumin
1 tsp. chili powder
1 tsp. Himalayan salt (um, regular salt. I used regular salt)
1/4 tsp. black pepper
Tortilla Strip Thingies:
4 organic corn tortillas
olive oil cooking spray
Himalayan salt (again with the salt)
Optional toppings – avocado, cheese, lime, Greek yogurt, cilantro
Toss all the ingredients for the soup into your Instant Pot and give it a stir.
Turn onto to manual setting for 15 minutes. It will take about 10-15 minutes to come to pressure. When the timer is up, carefully switch to quick release (I put a kitchen towel over the top to be safe). Once the the steam stops, carefully open the lid and shred the chicken with two forks.
To make homemade tortilla strips:
Preheat your oven to 350 and cut the corn tortillas into strips. Spray with olive oil spray and sprinkle with Himalayan salt. Bake for about 10-15 minutes.
Enjoy with toppings!