Saturday, October 28, 2017

Renee's Tortilla Soup (Slow or IP)

Last Sunday's Family  Dinner showcased two soups - this one and a Vegetarian one.  I had a note on this one that Michael and Jared thought it was worth repeating - so I did. I made it in the Instant Pot - directions below. 

1 14 1/2 oz can diced tomatoes, undrained
*1 14 oz can beef broth
*2 cups water
1 8 oz can tomato sauce
1/2 c chopped onion (1 med)
1 r-oz can chopped green Chile peppers, undrained
1 tsp + cumin
1 tsp + chili powder
1 tsp Worcestershire sauce
1/2 tsp garlic powder
1.5 lb cooked chicken
*8 Corn tortillas, torn into 1 - 2 inch pieces
3/4 C shredded cheese
Jalapeno peppers (opt)
black beans (opt)
1/2 - 1 C corn (frozen or fresh) opt

Combine tomatoes, broth, water, tomato sauce, onion, Chile peppers, spices and Worcestershire sauce in crock pot.

Cover and cook on low for 8 - 10 hours or high for 4 - 5 hours.

*If using low setting, turn high. Stir in chicken. Cover and cook for 15 min more. Stir in tortillas and serve immediately. Garnish with cheese.

* I always use 32 oz of broth instead of water
*Chips can be used at table in place of Corn Tortillas
* I added chicken in the a.m. and it was just fine.

Instant Pot directions
1. Put everything in the instant pot.

2. We guessed and put 4 or 5 frozen chicken breasts in too.

3. Seal, click manual and then 25 min. 

4. Open pot and shred chicken. 

5. Can eat now or put on slow cooker or keep warm until you are ready

Sour Cream
Chips or corn tortillas

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