Chicken Tortilla Soup

Carlsbad Cravings adaptation.

Many of the members and missionaries have been sick over the Christmas and New Years break. We made this for the missionaries.

I used the InstaPot for the chicken and the beans. I have stopped using the crockpot simply because I need 3 of them and they are awkward and clumsy to move from my house to the church full of food. So now I get all the ingredients ready, put most of them in a big pot and take some to add to it at the church in Terrassa. They have a big modern cooktop. Then to take the food to Manressa it all goes in the pot. I heat it until the last minute before we leave, drive 40 minutes, have a 60 minute lesson and try to keep it sealed and hot until we serve. It is warm at best.

Salsa Verde Chicken Tortilla Soup

• 1 1/4 pounds chicken breasts (Cooked in instaPot and shredded with hand beater)

• 4 cups low sodium chicken broth

• 2 cups Homemade Salsa Verde or storebought

• 2 14.5 oz. cans cannellini beans drained and rinsed (i make my own in the instapot)

• 1 15 oz. can can sweet corn drained and rinsed (frozen)

• 1 14.5 oz can fire roasted diced tomatoes, (no such thing here, lucky to find diced canned tomatoes)

• 1 zucchini peeled, sliced thick and quartered (absolutely!)

• 1 large poblano pepper, seeded and chopped

• 1/2 onion chopped

• 4 garlic cloves minced

• juice of 1 lime (about 2 tablespoons)

• 2 tablespoons honey

• 1 tablespoon chili powder

• 1 1/2 teaspoons salt

• 1/2 tsp EACH cumin, smoked paprika, dried oregano

• 1/4 teaspoon pepper

• ¼ – 1 teaspoon chipotle powder

Toppings

• 6 6” corn tortillas (just used tortilla chips)

• pepper Jack, Monterrey, sharp cheddar

• sour cream (use plain yogurt)

• cilantro

• avocado

• lime juice

• hot sauce

• salt and pepper

Instructions

These are my adaptation. To see how the original recipe instructions are (click here)

Cook chicken in instapot. I add broth to the instapot and then mix it in when I shred it. For 4 chicken breast and 1 cup of liquid and pressure cook on hi for 10 minutes. Pressure release for 5 minutes. Then put it in a bowl without the liquid and use hand beater to shred. Then add the liquid into the chicken and it is absorbed nicely. I do this in batches.

Add all the ingredients to a cooking pot and simmer until ready to serve.