Vanilla-Scented Rice Pudding
Spicy Tortilla Soup
| By : |
Ready in an instant, this flavorful tortilla soup makes an easy weeknight
supper—just add chicken.
Jar size: 3 cups
| Prep Time | 5 minutes |
| Cook Time | 10 minutes |
| Servings |
4 Servings
|
Ingredients
Dry ingredients
- 1 tablespoon paprika
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 tablespoon chili powder
- 1 teaspoon sea salt
- 1/4 cup sundried tomatoes
- 1/4 cup dried onion
- 1/2 cup dried corn
- 1 teaspoon dried garlic
- 1 cup tortilla strips
For cooking and serving
- 2 tablespoons canola oil
- 1 pound boneless skinless chicken thighs cut into 1-inch pieces
- Salt and pepper
- 8 cups chicken broth
- 1 lime halved, to serve
- 1 avocado sliced, to serve
- tortilla strips to serve
Ingredients
Dry ingredients
For cooking and serving
|
Instructions
Preparation:
- Layer the dry ingredients in the jar in the order listed.
To Cook:
- Select Sauté to preheat the Instant Pot. When the word “Hot” appears on the display, add the oil. It should thin immediately. Pat the chicken dry with paper towels and season generously with salt and pepper. Sear the chicken in the Instant Pot for 5 minutes. Add all of the jarred ingredients to the Instant Pot along with the
8 cups of broth. Stir to mix. Cover with the lid and ensure the vent is in the “Sealed” position. Pressure Cook or Manual on high for 5 minutes. Allow the steam pressure to release naturally for 5 minutes, then release any remaining pressure manually.
To Serve:
- Finish with a squeeze of lime juice and top with avocado and additional tortilla strips.
Pamela Ellgen is a food blogger at Surfgirleats.com and cookbook author of Mastering Meal Prep, Sheet Pan Ketogenic, Cast Iron Paleo, and Soup & Comfort. Her work has been featured in Outside Magazine, TODAY food, Healthline, Huffington Post, Edible Phoenix, and The Portland Tribune. When she’s not in the kitchen, Pamela enjoys surfing, practicing yoga, and playing with her kids. She lives in California with her husband and two children.
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