Chicken Tortilla Soup
4 Corn Tortillas (6 inch)
3 Tablespoons of olive oil
2 tablespoons of Gracefully Fed Taco Seasoning. Buy here.
1 lb of boneless chicken breast
1 cup of yellow onion, diced
1 fresno chili, diced
1 red bell pepper, diced
1 tablespoon of garlic, minced (3 cloves)
2 tablespoons of tomato paste
4 cups of chicken stock
2 (14oz) cans of diced tomatoes with green chili
1/4 cup of lime juice
Rub chicken with spices, both sides.
Turn insta pot on to saute.
Add your olive oil and let warm up in your pot.
Saute chicken breast on each side for 2 -3 minutes and then remove.
Add the following to the same insta pot: onion, red pepper, fresno pepper, garlic and saute for 3 - 4 minutes.
Then add, tomato paste, chicken stock, diced tomatoes and any remaining spices left over.
Add your chicken back to pot.
Turn off insta pot and then turn on again and set to pressure cook for 8 minutes.
Once done, remove chicken and shred.
Add your diced tortillas to pot (while hot) and let dissolve.
Add your lime juice.
Add your shredded chicken.
For extra yumminess, you can cut some tortillas into strips, drizzle some olive oil on them and bake in your oven for 15 minutes at 350. Great added bonus to your soup.