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New Favorite - Chicken Tortilla Soup - Who knew?

OK, since I couldn't away my new toy, I used the Instant Pot - BUT really didn't need to. I just used the Sautè setting and used the whole contraption as if standing over the stove. I'll say this: It got so hot that I could barely take pics through the steam.

I never really order this at Mexican restaurants, but after reading through 14 recipes, I've seen the error of my ways. Ohhhhhhhh, LAYER tortilla chips at the bottom of bowl! Ohhhhhhhhhh, LAYER more on top! Perfect combination of textures and toppings. Got it now.

2 T olive oil (I also used leftover chicken fat from the "Rotisserie" Chicken I had just made.)

1 cup diced onion

3 or 4 diced jalapeño or serrano pepper diced finely (less if you don't want your nostrils to flare)

3 cloves garlic minced

1 T ground cumin

1 T chili powder

1 tsp ground coriander

1 tsp ground black pepper

1 T coarse salt

1 tsp garlic salt

1 15 oz can Rotel

1 8 oz can of MexiCorn or just corn

1 15 oz can black beans - drained and rinsed

6 cups chicken stock

2 cups shredded chicken

Tortilla chips

Garnish with diced red onion, fresh jalapeño, avocado, lime, sour cream, shredded cheeses. . . whatever you fancy, just do it in the right order!

~ Heat oil till shimmering then add onion and pepper till soft.

~ Add garlic cloves and ALL spices, then sauté for 2 more minutes.

~ Add in Rotel, corn, black beans, and chicken stock.

~ Once mixture comes to boil, add shredded chicken.

~ Soup is ready when chicken is warmed through.

~ Now here's the key: LAYER tortilla chips on bottom of bowl. Add soup. Garnish with fixings and more tortilla chips for crunch. SO good!



Frankie's Olive Oil

Williams Sonoma Croissants

Joe's Stone Crab Claws

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