EASY INSTANT POT RECIPES | CHICKEN TORTILLA SOUP
Instant Pot Chicken Tortilla Soup
Hey guys welcome! I want to share some short 3 minute cooking videos using the instant pot or pressure cooker. This is currently my go to cooking method which helps me save a lot of time standing around in the kitchen. These are easy and simple recipes that honestly sometimes I just throw together as I go. I hope you guys enjoy and if you do, make sure to share with your friends. Thanks for watching!
INGREDIENTS:
6 PIECES FROZEN CHICKEN THIGHS
4 CUPS OF WATER
1 14.5 OZ CAN DICED TOMATOS WITH ITALIAN HERBS
2 15 OZ CANS BLACK BEANS DRAINED AND RINSED
2 CUPS FROZEN CORN
1 HEAPING TBS CHILI POWDER
1 HEAPING TBS CUMIN
1 HEAPING TSP OREGANO
1 HEAPING TSP PAPRIKA
4 TSP CHICKEN BOUILLON
1 TBS MINCED GARLIC
3 BAY LEAVES
1 MEDIUM CHOPPED ONION
2 SLICED JALAPENO PEPPER
1/4 CUP CILANTRO
SALT AND PEPPER TO TASTE
20 TORTILLAS
ENOUGH OIL TO FRY TORTILLAS
GARNISH WITH
AVOCADO
CILANTRO
MEXICAN CHEESE BLEND
SOUR CREAM
LIME JUICE
DUMP ALL INGREDIENTS FOR CHICKEN IN INSTANT POT (MINUS BEANS AND CORN) COVER AND COOK 15 MINUTES. REMOVE CHICKEN, CUT IN PIECES ADD BEANS, CORN AND CHICKEN AND COOK ADDITIONAL 5 MINUTES.
GARNISH AND ENJOY!
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How To Make Tortilla Soup | Chicken Tortilla Soup Recipe
Here is a delicious way to make chicken tortilla soup. You can garnish with many ingredients to suit your needs and make this a meal. Enjoy!
INGREDIENT
4 Roma Tomatoes
1/2 small onion
3 to 4 cloves garlic (with skin on)
1 corn tortilla
1 to 2 dried guajillo chile
3 cups water
3 1/2 tsp Chicken bouillon powder base
1/2 tsp ground cumin
1 ear of fresh sweet corn
1 poblano pepper
1/2lb to a 1lb of cooked shredded or diced chicken
*if using a natural low sodium chicken broth, then add salt to taste
GARNISHES
crispy tortilla strips
fresh avocado
shredded cheese of your choice
fresh cilantro
fresh jalapeno
sour cream
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The BEST MEXICAN CHICKEN TORTILLA SOUP Recipe | Sopa Azteca
#chickentortillasoup #sopaazteca
Hello my beautiful fam!! Welcome back to my kitchen first of all I want to thank you for being part of our family, and allowing me to be part of yours!!!! ❤️
Today I want to share with you how to make the best Mexican chicken tortilla soup or also known as sopa azteca , The flavors on this soup is like no other, it’s soooo delicious and it’s perfect to enjoy on any day, any occasion, specially now that its cold!!!! This soup is not spicy at all the chiles just add a good amount of flavor, if you want it to be spicy, add Chile chipotle or arbol! So I hope you all enjoy it! Old recipe found here ????????
Like every recipe and every household, there are tons of variations that make this delicious recipe, you can constantly adjust it to your taste; I hope you enjoy it as much as my family and I do, and as always, if you do, please don’t forget to give me a big thumbs up, comment down below your thoughts and if you new to my channel, please hit that subscribe button so you can be part of our family!!!!!! ????
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Ingredients:
4 pieces of chicken breast with rib
20 corn tortillas
Black or pinto beans
Sweet corn
5 roma tomatoes
5 New Mexico or guajillo Chile pods
1 chile ancho
Handful of cilantro
1 onion
Garlic cloves
2 bay leaves
Chicken bouillon
1 tbsp whole black pepper
1 tsp cumin
Salt
1 serving of love ????
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Spanish / Mexican rice is one of the best side dishes to serve with homemade meals and barbecue…especially right out of a (nearly) hundred year old dutch oven. In this video my Mom teaches us how she makes her beloved rice recipe for our catering gigs and at home eats. All ingredients included and be sure to stay tuned to the very end for a huge pro-tip about cooking this dish consistently every single time.
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TORTILLA SOUP | FALL & WINTER RECIPE
Tortilla soup is a family fall and winter favorite because it's so warming, hearty and delicious. It's also super fast! Not only can you make the soup in about 30 minutes, while it's simmering, you can garnish the soup with cilantro, avocado, pepper jack cheese and fresh homemade tortilla chips.
Check out this super easy recipe:
Tortilla Soup
(Inspiration from the soup at El-Torito and my friend “L”)
Ingredients:
2 lbs. chicken breast cut into bite-sized pieces
3-5 limes
1-2 oranges
1 bunch cilantro
1 head of garlic, crushed
Cumin, salt, pepper, cayenne pepper, turmeric all to taste
2 jalapenos
2 onions (quartered and sliced)
1 bag of carrots cut into thin slices
1 bag of frozen corn
4-6 medium sized russet potatoes
1 large can of crushed tomatoes (non-seasoned)
1 bag of corn tortillas
2 avocados
Pepper jack cheese
Corn oil (or canola)
Directions:
Marinate chicken by placing chicken pieces in a large shallow bowl.
Add the juice of 4 limes and 2 oranges, crushed garlic, and all spices
(enough to thoroughly coat chicken; you can always add more spices
as the soup cooks). Let sit for no more than 30 minutes (the lime
juice will ‘cook’ the chicken, so do not marinate overnight). In the
meantime, brown the onions for about 10 minutes so they are
translucent but not crispy. Next, over medium to high heat, add
enough oil to coat bottom of a large bottom soup pot. Brown chicken
by removing chicken from marinade and carefully placing into hot pot
(reserve marinade for later). Add to the chicken the browned onions,
remaining marinade, jalapenos, carrots and 10 cups of water. Bring
water to a boil and cook for 5 minutes, then add potatoes and another
10 cups of water. Bring to a boil and add corn and can of tomatoes.
Cook for about 20-30 minutes then check flavor and consistency, add
more water if needed, or salt, etc. Add chopped cilantro (1⁄2 a bunch)
in the last 5 minutes of cooking to retain a more vibrant green color).
When you are ready to serve, cut up avocado, slice pepper jack cheese
and slice limes. In a frying pan, add 1⁄2 inch of oil and bring to
medium-high heat, add one layer of sliced tortilla and fry till golden on
each side.
Plate soup by ladling a large serving into a ‘pasta’ style bowl, top with
sliced cheese, avocado slices, a sprig of cilantro. Lastly, add crisp
tortilla chips vertically into soup (like a pyramid) and serve hot.
Hana’s Tip: When serving the soup, add the tortilla chips hot out of
the frying pan for a dramatic ‘hisss’. To speed the process of making
tortilla soup, heat water in a separate pot while the chicken is
marinating. This soup keeps well for a few days, but the tortilla chips
are best when they are freshly fried.
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