Ingredients:
3 chicken breasts
1 box of chicken broth + 1 cup
2 cans of tomatoes
1 can of black beans
1 can of corn
Onion
Red pepper
1 tsp olive oil
1/2 lime
1 tsp chili seasoning
1 tsp of cumin
1/2 tsp of garlic powder
1/2 tsp of onion powder
Salt & pepper
Instructions:
1. Place chicken breasts on metal trivet with the + 1 cup of chicken broth into the instant pot.
2. Turn valve to sealing, select Pressure Cook on high for 10 minutes. Let pressure release naturally for about 10 minutes. This can also be done with frozen chicken - just takes about another 10 minutes to cook!
3. Drain and shred chicken - I usually use two forks to pull it apart.
4. While pot is hot and the chicken is out - add olive oil, onion, and red pepper. Sauté the veggies a little bit.
5. Add the rest of the ingredients *I like to cut up my limes and use them for later but you can also add it now*. Don’t forget about the shredded chicken!
6. Cook on high pressure for 30 minutes.
While the instant pot is doing its thing, I made some easy homemade corn tortilla strips!
Ingredients:
5 corn tortillas
1 tsp olive oil
1 tsp Trader Joe’s Everything but the Elote seasoning
Directions:
1. Cut corn tortilla into thin strips.
2. Pre heat the oven to 350 degrees. Oil baking sheet and toss tortilla strips. Add desired seasoning - Trader Joe’s Elote seasoning is a great blend, would highly recommend!
3. Bake for 10 minutes or until crispy.
Tips & Tricks:
Top chicken tortilla soup with tortilla strips, shredded cheese or sour cream, avocado, limes and cilantro.
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