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.
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.
Brought to You by Adriana
Living the good, fit life in Seattle, WA. Stay tuned for more bilingual fitness tips and nutritious recipes.