It has been a while since I shared a recipe win!! We tried a new one last night and it was SO easy. If you keep Mexican ingredients on hand regularly like we do, you might even have everything you need in your pantry right now. We made this chicken tortilla soup in the Instant Pot, but the recipe has variations for the stovetop and for a slow cooker in case you don’t have an Instant Pot. But we use ours all the time! This took no time at all and was the perfect warm dinner after a long Monday.
Photo and recipe credits to: Feasting at Home
This can be topped with so many extra goodies… avocado, jalapeno, cheese, sour cream, cilantro, tortilla chips or strips… the options are endless! This made a lot so there will be leftovers this week for lunch, YUM. The recipe also suggests adding chipotle peppers for some extra spice, which I would have loved to do, but I kept it more mild for the boys. Try it and let me know what you think!
xo, Jaime
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
|
- 1-2 tablespoons olive oil
- 1 Onion diced
- 5 cloves garlic chopped
- 1-2 cups Carrots diced
- 1 cup celery diced
- 1 14.5 ounce can diced tomatoes
- 1 4 ounce can Green chiles
- 2 pounds chicken thighs
- 1 cup dry black beans or 1-2 cans black beans
- 4 cups chicken stock or broth
- 2 cups water
- 2 teaspoons salt
- 2 teaspoons cumin
- 2 teaspoons chile powder
- 1 teaspoon dried oregano
- 1-2 limes juiced
Ingredients
|
|
- Set the Instant pot to the sauté function. Sauté onions in the oil for 3-4 minutes while you prep the garlic, carrots, and celery. Add them to the pot, and sauté 3-4 minutes. (If using granulated garlic, add later with the spices)
- Add the diced tomato and their juices, green chiles, chicken thighs (whole), dry black beans (or canned, drained), chicken stock, water, salt and all the spices. Give a good stir, and set the Instant pot to pressure cook on high. If using dry black beans, pressure cook 25 minutes. If using canned black beans, pressure cook for 14 minutes (same for either fresh or frozen thighs).
- Manually let the pressure out, covering the steam spout with a kitchen towel. (Or feel free to let the pressure release naturally.)
- Shred chicken thighs with two forks, either right in the pot, or on a cutting board. (At this point you could add corn, and return to sauté setting for a few minutes.)
- Squeeze with a generous amount of lime juice and taste for salt, adding more if necessary--especially if you used dry beans, you will need to add more. You want a good balance between lime and salt. (If the soup tastes bland, it probably needs more of each.)
- Divide among bowls and top with tortilla strips, cheese, sour cream, scallions or avocado and cilantro. Add hot sauce for added heat. Enjoy
Photo and recipe credits to: Feasting at Home
Leave a Reply