Prep time: 5 minutes
Cook time: 30 minutes Makes 6 servings INGREDIENTS
Caldo de Pollo https://twosleevers.com/instant-pot-caldo-de-pollo/ Author: Urvashi Pitre No matter how much you love to cook (and especially if you don't!) preparing a home cooked, nourishing meal every day is a big ask! Luckily, there are lots of shortcuts for making these kinds of meals a staple for you and your family.
Today I am featuring one of my favorite tips- make a double batch when you cook, and freeze some for later! This strategy works better for certain recipes, and these two are particularly good. Pozole is a Mexican delicious stew and it's on my family recipe rotations once a month. It's also our New Years tradition, but you can enjoy it any time. Add your own variations of thickness and toppings. If you don't have time to make the tomatillo base (another great freeze for later candidate), substitute chili powder. It will change the taste, but it will still be delicious. Soupa Toscana is another of my go to meals. My daughter never complains when I make soup, and she loves to add a grilled cheese sandwich on the side. You can use the pressure cooker or instant pot for both of these recipes. If you don't have one of these, do yourself a favor and get one! It cuts down cooking time by more than half, even 3 or 4 times, depending on what you're making. I have definitely been saved by my pressure cooker on more than one occasion. No dinner planned- no worries- you can cook frozen chicken in under 30 minutes. Dinner, done! Try this comforting warm soup for this weather, also known as caldo de pollo.
Ingredients 1 lb chicken- frozen, fresh, or rotisserie 1 tbsp oil 1 onion, diced - set some aside to use as garnish 2 garlic cloves 2 celery, chopped 2 carrots 6 red potatoes 1 cauliflower, loosely chopped or riced 2 stalks of corn Chicken broth or water- enough to cover ingredients Salt and pepper to taste Cilantro Preferred seasoning (basil, thyme, or Italian seasoning work well) Directions Stovetop: 1. Use a deep large pot over medium high heat. Heat oil and satay onion until translucent, then add garlic and cook for another minute. 2. Add chicken and the rest of the veggies and cook for 2 minutes. 3. Add the broth and bring to boil. Cook for 30 min until flavors have blended. 4. Garnish with cilantro and diced onion. Instapot: -Follow the directions above, but cook for 15 minutes in the pressurized Instapot. This is a super easy recipe. You can use either fresh, frozen, left over rotisserie chicken. I use my Instapot because it cuts the time in half. Enjoy this soup anytime. I usually keep some in the freezer for about a week to have a quick and healthy meal on hand. When I was in Mexico this time I around I really appreciated how the culinary culture uses everything, no waste. That's what tortilla soup and chilaquiles are doing- using the left overs and making them even more delicious by getting better flavors out of them.
For this tortilla soup I followed two recipes, adding a bay leaf to give the soup more flavor. I also used my instapot. The first time I made it, I used 2 frozen chicken breasts. The second time I made it, I used left over rotisserie chicken. Both were delicious. Also feel free to make substitutions to suit what you have on hand. I didn't have corn, so I used riced cauliflower instead. You can always use store-bought chips if you don't have the time or energy to make your own. But I do love making my own because they are healthier and so good. Recipe at the bottom. Ingredients:
Instructions: 1. Saute the the onions in the olive oil for a few minutes, until translucent, then add the garlic and jalapeño until softened. 2. Add the rest of the ingredients- chicken, chicken broth, black beans, crushed tomatoes, diced tomatoes with juices, corn, cilantro, ground cumin, chili powder, and bay leaf. 3. Cook in the pressure cooker for 15 minutes. 4. After you release the pressure, remove the chicken and shred it with 2 forks. 5. Serve with whatever you like- I used greek non-fat yogurt, white cheddar cheese, lime wedges, cilantro, and red onion. And of course, tortilla chips! Homemade tortilla chips Preheat oven to 370 degrees. Slice 8 corn tortillas into either strips or triangles. Coat with 1 tbsp of olive oil and spread over a cookie sheet on parchment paper. Bake for 10-15 minutes, check every 5 minutes and turn to cook evenly. Inspired by: https://natashaskitchen.com/chicken-tortilla-soup-recipe/https://www.spendwithpennies.com/chicken-tortilla-soup/ This is a light greek soup that combines simple ingredients that results in a refreshing meal or a great starter.
Servings: 4 Calories: 201 kcal Ingredients 2 tbsp olive oil separated 2 large chicken breasts cubed into bite-size chunks 1 medium onion, finely diced 2 large celery stalks, diced 4 garlic cloves, minced 4 cups chicken broth Zest of one lemon ½ tsp salt ¼ tsp fresh cracked black pepper 1 bay leaf 1 large egg *see note Juice of one lemon Salt and pepper to taste Fresh parsley, to garnish (optional) Instructions 1. Select the "saute" setting on the Instant Pot and let heat until the label reads "hot". 2. Add 1 tbsp olive oil then add the cubed chicken and saute until chicken is browned. Remove and set aside. 3. Add the other tbsp olive oil and add the onions and celery and saute for 2 minutes. Add the garlic and saute 1 minute longer. 4. Add the chicken back in and then add chicken broth, lemon zest, salt, pepper, and bay leaf. Press "cancel" on Instant Pot and turn off saute mode. 5. Cover and close the lid and make sure the vent on the lid is set to "sealing" position. 6. Select "manual" and set to 20 minutes. 7. Once time is up let the pressure come down naturally for 3 minutes and then carefully use the quick release method (QRM) to release any remaining pressure. 8. Whisk the egg in a medium bowl and then add the lemon juice and whisk until combined. Slowly pour ½ cup of broth into the egg and lemon mixture, mixing continuously. 9. Pour the egg mixture into the soup while stirring constantly. 10. Top with chopped parsley for serving. Or put it over brown rice and make it a meal. Recipe Notes *I use greek yogurt instead of the egg to make it richer. *You can use two eggs if you would like a creamier/richer soup. https://www.galonamission.com/wp-content/uploads/2018/02/Instant-Pot-Greek-Lemon-Chicken-Soup4-4-500x500. |
Brought to You by AdrianaLiving the good, fit life in Seattle, WA. Stay tuned for more bilingual fitness tips and nutritious recipes. Categories
All
|
|
|
Copyright © 2022, Fuerte Fitness. All rights reserved.
|
Website by Blockbeta Marketing
|