Recipe by: Matthew Paquette
On today's menu we are cooking Chicken Tortilla Soup. This is an easy gluten and dairy free soup, made in less than 30 minutes in the instant pot! Please check out the recipe below and follow-along with the video!
Ingredients you will need
1 yellow onion diced
1 red bell pepper diced
1 rotisserie chicken
1 jalapeño diced
1 tbs of minced garlic
1 tea spoon of Italian seasoning, salt, pepper, and chili powder
2 teaspoons of ground cumin powder
1/2 teaspoon of paprika
4 cups of chicken broth
1 15 ounce can of black beans
1 15 ounce can of corn
1 15 ounce can of diced fire roasted
Optional Toppings:
Sour cream
Jalapeños
Mexican Cheese
Avocado
Tortilla strips
Cilantro
Instructions
First, dice up the onion, jalapeño and red pepper. Then, press the sauté button on instant pot. Add the onion and jalapeño and cook for 4-5 minutes. Next, add olive oil to the instant pot and press sauté. If you do not have access to an instant pot a crock pot will work too. Then, add your ingredients into the pot and sauté them until lightly brown color. Then, add your garlic into the pot. Then, add in your chicken broth, and all of your other can ingredients and your chicken. Press manual start for 5 minutes on your instant pot and seal the lid. If you are using a pot, put the lid on the pot and stir occasionally for 10 minutes. Then, enjoy!!
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