Instant Pot Chicken Tortilla Soup

feastingathome.com

Laura from Lawn Guy Land

1 to 2 tablespoons olive oil

1 onion, diced

5 garlic cloves, rough chopped ( or sub 1 tablespoon granulated garlic)

1 to 2 cups carrots, diced

1 cup celery, diced

1 x 14.5 ounce can diced tomatoes, and juices ( preferably fire roasted) or 1 ½ cups diced tomatoes

1 small 4 ounce can, mild green chilies (or sub 1 poblano chili, diced)

2 lbs chicken thighs ( boneless, skinless, fresh or frozen) left whole (or breasts -see cooking notes)

1 cup dry black beans or sub 1 to 2 cans black beans, or sub corn-see notes ( do not use dry beans with chicken breast as breasts will over cook)

4 cups chicken stock or broth ( or water with 4 chicken bouillon cubes)

2 cups water

2 teaspoons salt, more to taste

2 teaspoons cumin

2 teaspoons chili powder

1 teaspoon dried oregano

juice from 1 to 2 limes

NOTE: IF DOUBLING RECIPE, YOU CANNOT FIT DOUBLE THE LIQUID. WAS ONLY ABLE TO USE ABOUT 56 OUNCES OF CHICKEN STOCK, AND NO WATER AT ALL

optional: for a smoky heat, add a little chipotle (either the adobo sauce from canned chipotles, or a little ground chipotle powder to taste. )

Garnish with any or all of the following: tortilla strips, grated cheese, sour cream, avocado, hot sauce, cilantro, fresh jalapeño, scallions

Note: Ingredients may have been altered from the original.

Directions at feastingathome.com

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