Let's be real, I make chicken tortilla soup year round. I was raised in San Antonio, Texas, after all. I'm programmed to eat this stuff... but for those of you seasonal soup eaters, It's FINALLY cold outside in Texas. I've been waiting months to post this and the time has come.
This is one of my favorite, easy, delicious meals with a whole chicken.
It can also be done with 3-4 pounds of bone in thighs or 2-3 pounds of boneless chicken cuts. The bones create a better broth so if you use boneless chicken, substitute half the water for chicken broth.
1 whole chicken (3-4 pounds)
2 tbsp olive oil
1.5 medium onions, diced
7 cloves garlic, chopped
3 medium carrots, diced
2 cups celery, diced
1 can fire roasted tomatoes (14.5 oz)
2 cans beans, white, black or pinto (optional)
5 - 6 cups water
1 tbsp salt
1 tbsp cumin
2 tsp chili powder
2 tsp dried oregano
Tortilla strips or chips,
Turn instant pot to saute mode,
add oil and when hot, cook onions for 3-4 minutes.
Add garlic, carrots and celery and saute 3-4 minutes more.
Add the rest of the ingredients (besides garnishes).
Pressure cook on high for 30 minutes.
Allow to naturally release for 30 minutes (or longer).
Remove the chicken to a cutting board and allow to cool. Once cool enough to handle, shred and return chicken to the pot.
Top with goodies and enjoy!
*To make on the stove in a pot:
Heat oil over medium heat, saute onions then veggies, add the other ingredients and simmer on low heat for an hour.
Totally not fancy, REAL photo below ;)