I'm back to talk about food again. Go figure.
This week's instant pot/meal prep brings us a super simple chicken tortilla soup! I based my recipe off this Confessions of a Fit Foodie recipe, so I'll definitely give credit where credit is due. I just changed some things around depending on what I already had available.
Now I'll be completely honest here, this isn't as good as regular homemade chicken tortilla soup.. like the kind that's really hearty and more unhealthy.. lol But this turned out pretty good for a healthy version. I got six decent servings out of this, perfect for this week's meal prep.
1.5 lbs boneless, skinless chicken breast
4 cups chicken stock/broth
1 can diced tomatoes with green chiles
1 can diced tomatoes (no salt added)
1 cup black beans (the kind I buy have lime and jalapeno in them, yum. also if you really like black beans you may want to put more than a cup. this wasn't a whole lot)
1 cup corn
1 medium onion (I sliced this in pretty big slices, like how you would for fajitas. you can definitely slice yours smaller if you prefer)
3 garlic cloves, minced
1 tbsp chile powder
1 tbsp comino
1 tsp sea salt
1 tsp black pepper
1 tsp paprika
the tortilla strips
3 tortillas (I used Mission's Carb Balance tortillas because they only have 6g of net carbs, but full-carb tortillas would probably taste better if you aren't watching your carb count)
optional topping: avocado and whatever the hell else you want, really
- Throw all soup ingredients into your pot, give it a good stir, add the lid and seal. For IP users, you can use your Manual pressure function with a 15 minute cook time. (Crock Pot brand - Soup function for 15 minutes.)
- While that's cooking, get to work on your tortilla strips. I didn't realize just how easy these would be until I made them... Go ahead and preheat your oven to 350 degrees.
- Spread the tiniest drop of olive oil onto your tortillas, just enough to spread a thin coat over the whole thing. Slice into thin strips, line up on a baking sheet, and sprinkle sea salt over them. Bake for 10-15 minutes, or really, just keep an eye on them until they're as crispy/golden as you would like. (Remember, these will get soggy when you put them in your soup.)
- When your soup cook cycle is complete, you can either perform a quick or natural release. I don't really see any harm in either way. But when you do decide to open this aromatic vessel, you'll need to pull your chicken apart with a couple of forks, if it hasn't already fallen apart enough.
- Ladle yourself a bowl of soup and throw some of the tortilla strips in. I also topped mine with a quarter of an avocado for some extra good fats and deliciousness. If you're going to portion yours out immediately for meal prep - don't add the tortilla strips or other toppings in yet. Freeze or refrigerate the soup by itself, and keep the other toppings out until you've heated it back up and are ready to eat.
So, again, this isn't the best chicken tortilla in the world, but it does taste good and it gets the job done. Next time around, I think I might experiment with a little tomato paste to give a little extra flavor, color, and thicken it up a little. I might play around with the seasonings more, as well.
If you give this a try, let me know how it goes! I'd love to hear about y'alls adventures.