When you're craving a delicious, Mexican meal that you need in a hurry filled with healthy veggies and fats, look no further... This recipe is for you!
Hello Friends,
Welcome to another whole food cooking recipe! I don't know about you, but sometimes life can have its interestingly busy seasons that leaves++ you wondering, 'How is a good, healthy dinner possibly going to be made?' If you're thought that, don't panic- I've got you covered! No matter what season of life we're in, I am grateful to God for it. It may be hard. It may be very hard. But, God is with us through it.
During these seasons, my heart's desire is for my family to feast on goodness. Pure goodness from fresh fruits, veggies, and baked goods. With a few mindset changes and a heart that's willing, we can and will make that happen!
For this recipe, I brought out the handy #Instantpot and although, I don't like using extreme heat for cooking, I feel good knowing we can eat fast food in a healthy way. This pot is such a blessing right now and I know it will be for you!
TIPS FOR MAKING CHICKEN TORTILLA SOUP
- Prep your veggies before hand by chopping them up and storing away in a freezer bag.
-Use mason jars to store homemade seasoning blends e.g. Taco Seasoning, Italian Seasoning. It helps to save time and money on small bottles of seasonings..
-For those veggies that are about to go bad, puree them (if they go together) and store in a mason jar for a soup like this. My momma did this and I do it, as well
Let's get started...
INGREDIENTS
-Avocado oil or a high heat cooking oil
-5 boneless chicken tenders
-4 cups chicken bone broth or chicken stock mixture (2 cups chicken stock and 2 cups water)
-1 can fire-roasted diced tomatoes (I used big can)
-1 jar of salsa
-Mixture of what veggies need to be used up in fridge e.g. green peppers, carrots, cilantro (I used green peppers, carrots, onions- I pureed some and left some freshly cut, you don't have to puree, but I wanted some extra fun for my familia)
-1 cup frozen corn, defrosted
-1/2 red onion, medium sized chunks
-6-8 garlic cloves (we love garlic!)
-1 1/2 cups dried black beans
-1 1/2 cups dried navy beans
-4 tablespoons homemade taco seasoning or a good, healthy brand of taco seasoning
-Salt (adjust how need be)
TOPPING IDEAS
-Tortilla chips
-Guacamole
-Sour Cream
-Cheese
-Pickled Jalapenos (for fermented goodness!)
INSTRUCTIONS
On the Saute function on your Instant Pot, let the pot slightly heat. Then, add your oil. Once oil is slightly hot, add your garlic, cut up veggies e.g. green peppers, carrots, your red onion. Saute for 3 minutes.
Add your Taco Seasoning, stir, and let cook for 1 minute. Pour in tomatoes and salsa and let cook for 2-3 minutes. Stir using your best judgement.
Now, add your corn, beans, broth, chicken, pureed veggies, salt. Give it a good stir.
Lock on the Instant Pot lid and turn knob to seal.
Hit Pressure Cook and set the time to 25 minutes.
Once 25 minutes is up, take out your chicken, give it a good stir making sure to scrape the bottom too, and let cook for 35 more minutes.
While soup is pressure cooking, shred your tender chicken.
When soup is done, quick release the pressure and then, add back your chicken.
Soup is done!
Enjoy with the above toppings or without!
Thank you all for taking the time to stop by and I can't wait to see y'all in the next one!
Love,
Hannah
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