Chicken Tortilla Soup
First I like to add ingredients In an instant pot. Add avocado oil, a jar of crushed tomatoes, taco fajita senorita seasoning l, green chilies, salt, pepper, Mexican oregano, lime juice, bone broth, diced onion, and crushed garlic. (Measurements below) Mix it all up really well and then add the chicken in. Should be enough liquid to cover them completely. I use my instant pot on the slower cooker setting and cook on low for 6.5 hours. Then remove the chicken from the pot and separate the chicken from the bones. Use an emulsifier attachment to purify the soup ingredients inside the instant pot. Make it nice and smooth but don’t overdo it. Next, add the black beans, and roasted corn & pulled chicken. Keep the slow cooker on the Warm setting and let the soup sit closed for about 15 minutes.
Add some to a bowl and top it off with some fresh cilantro, radishes, crushed tortilla chips, avocado, corn, white onion, and a big squeeze of lime! Yum!!! I hope you enjoy this! Tag me if you make it✨
1/2 teaspoon avocado oil
18oz Jar of crushed tomatoes
1/8 cup @whatsgabycookin taco fajita senorita seasoning from @williamssonoma
1 tablespoon salt
1/2 tsp fresh ground pepper
1/8 cup dried Mexican Oregano (or regular oregano
1 7oz can of green chilies
Squeeze one full lime or 1/8 cup of lime juice
2 17oz cartons of chicken bone broth
1/4 cup of roasted corn save some for toppings
! carton of black beans
2 cups of cooked shredded chicken
3 cloves of garlic roughly diced
1 white onion diced and a little left over for toppings
1 bunch of fresh cilantro. Also, save some for garnish/toppings.
2 radishes sliced thin (Use a peeler)
Crushed Up @siete dip style tortilla chips