Round two in the instant pot!!! This time I was cooking up a yummy chicken soup with delicious Latin flare. This recipe is super delicious, easy, and healthy to boot! Also, it's topped with crunchy homemade tortilla strips that couldn't be easier to make.
INGREDIENTS
-1 white onion
-2 poblano peppers
-2 jalapenos
-2 4oz cans diced green chilis
-1 lb chicken breasts
-1 quart chicken broth
-2 15oz cans Great Northern beans
-1 teaspoon minced garlic
-2.5 teaspoons cumin
-1.5 teaspoons oregano
-1 teaspoon chili powder
-1.5 teaspoons salt
-1 teaspoon pepper
-Diced avocado
-Shredded pepper jack cheese
-Sliced scallions
-Corn tortillas
DIRECTIONS
1. Begin by prepping the vegetables. De-seed and dice the poblanos and jalapenos. Peel and dice the white onion.
2. Next, open and drain the cans of beans and green chilis. If the chicken breasts are large, cut the breasts in half.
3. Add the white onion, poblano peppers, jalapenos, green chilis, chicken, chicken broth, great northern beans, minced garlic, cumin, oregano, chili powder, salt, and pepper to the instant pot. Preheat the oven to 375 degrees.
4. Plug in the instant pot and place the lid on the pot and lock in place (make sure steam release knob is turned to "Sealing"). Press the "Soup/Broth" button on high pressure and use the "-" button to decrease the cook time to 15 minutes. Allow the soup to cook, and once finished, let the pot sit undisturbed for 5 minutes. After 5 minutes, manually release the remaining pressure by turning the steam release knob to "Venting."
5. About 10 minutes into the soup's cooking time, cut the corn tortilla into strips, drizzle with a small amount of olive oil and salt, spread strips on a sheet pan, and bake for 8 minutes.
6. Once the soup is finished, ladle into a bowl. Top soup with diced avocado, a pinch of shredded pepper jack, sliced scallions, and the baked tortilla strips.