Chicken Tortilla Soup

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Ingredients

  • 1 tablespoon olive oil

  • 1 onion chopped

  • 3 large cloves garlic minced

  • 1 jalapeño diced and seeded

  • 1 teaspoon ground cumin

  • 1 teaspoon chili powder

  • 1 teaspoon salt

  • 14 ½ ounces crushed chipotle style tomatoes

  • 3 cups chicken broth

  • 1 tsp. Baking soda (to cut the acidity)

  • 2 Tbsp flour

  • 14 ½ ounces can black beans rinsed & drained

  • 1 cup corn drained if canned

  • 1 lb. chicken (I used chicken breast tenders)

  • ¼ cup cilantro chopped

  • 1 l½ lime juiced

  • 1 avocado sliced

  • corn tortillas cut into short strips

  • ¼ cup olive or sunflower oil

  • salt

Instructions

Heat ¼ cup olive oil over medium-high heat a small pan. Add tortilla strips in small batches and fry until crisp. Drain and salt.

Set instant pot to sauté. Heat olive oil, then add the onion, garlic and jalapeño and cook until onion is softened. Add spices and cook a few more minutes to meld flavors.

Add diced tomatoes, broth, and chicken to the pot. Close lid with vent closed, and cook on high pressure for 10 minutes. Natural decompress for 10 minutes or so, then open vent. Put pot on counter. Pull out chicken, pull apart/shred, and set aside.

Mix the 2 Tbsp flour and the baking powder in a small bowl. Add some broth and mix in so it's smooth. This is to avoid getting lumps of flour in the soup. Add mixture to the soup. Return the pulled chicken to the pot. Add corn, beans, cilantro, and lime juice, then add salt and lime juice to taste.

Spoon soup into bowls and and top with short tortilla strips, sour cream, and sliced avocado.