Must have Chicken Tortilla Soup
Happy Tuesday babes! I can not believe how fast this week is flying by! We have a fun filled week and weekend, so this week is packed with playing catch up. Last night I shared on Instagram that I had made the best chicken tortilla soup!
I used my insta-pot for this soup, and it’s pretty much a must have item for all of my fall cooking. The amazing thing about this soup, is you can really make it a low carb/high protein dish depending on how you garnish it.
INGREDIENTS
3 Chicken Breast
1 Container of Chicken bone broth (regular chicken broth would work as well)
1 can of corn
1 can of black beans
1 can of green chilis
1 can of diced tomatoes and chilis
Garlic salt (to taste)
Red Pepper Flakes (to taste)
whole lime
DIRECTIONS
- Combine the chicken breasts, 1/4 cup broth and green chilis in instapot. Cook on “poultry” mode for 15 mins or until chicken is fully cooked.
- Once chicken in cooked, shred in the instapot
- Combine the remaining ingredients into the instapot, squeeze the whole lime juice into instapot and cook on, “crockpot” mode for 2 hours
Once you’re ready for dinner top the soup with cilantro, cheddar cheese, avocado, corn tortilla chips and green salsa!
I love making this soup mostly for the leftovers. It is packed with protein and honestly tastes better the next day. There is also little to none clean up thanks to the instapot!
I would love to hear what you think if you give this soup a try!
XOXO
Emily