Chicken Tortilla Soup

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:

• 1 Tbsp olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 jalapeno pepper , seeded and diced
• 1 tsp ground cumin
• 1 tsp chilli powder
• 1 bay leaf
  
• 1 lb chicken breasts, (2 medium)
• 14 oz can crushed tomatoes 
• 10 oz diced tomatoes with chiles 
  
• 32 oz chicken broth 
• 14 oz can black beans, drained and rinsed
• 14 oz can corn, drained and rinsed
• 1/2 cup cilantro, chopped, divided (reserve 1/4 of it for garnish)
• 1 lime, juiced
• Greek nonfat yogurt
  
• Cheddar cheese
  
• Red onion
  
• 1 tsp salt, or to taste

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.
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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/