![]() ![]() I freeze the puree in an ice cube tray and keep the cubes in my freezer to use in recipes.įollow The Finnish Dish on WordPress. Tender chicken, black beans, and hearty Tex-Mex vegetables together in the perfect comfo. I purchase larger cans of chipotle in adobo and process them in my mini ninja. This 30 Minute Chicken Tortilla Soup is delicious and easy to make. I almost always use Better than Bouillon rather than boxed or canned chicken broth. ![]() Shred the chicken and stir in the lime juice, cilantro. Add all of the ingredients except the cilantro and lime, and cook on low for 6-7 hours. NOTE: This recipe can also be made in a crock pot. Garnish with cilantro, avocado, red onion, shredded cheese, sour cream, and tortilla strips or chips. If you’re interested in more wonderful Half Baked Harvest recipes put it in your search engine and check her out! Chicken Soup Recipes Easy Chicken Enchilada Soup 4.7 (6) 5 Reviews 1 Photo Pressure cooker or slow cooker Super easy set-it-and-forget-it meal, with all the enchilada taste in a soup. Garnish as desired with cheese, additional cilantro, sour cream, and green onions. Stir in the black beans, corn, cilantro and lime juice. Using two forks shred the chicken and return it to the pot. Open the pot carefully and remove the chicken. Once it’s done cooking use the quick release and release the steam. Cover and cook on high pressure for 8 minutes. Turn the pressure cooker/instant pot off. Add the olive oil, onion, garlic, peppers, chipotle peppers in adobo, paprika, cumin, and a pinch of salt and pepper. Set your pressure cooker/instant pot to sauté. Cheese, jalapeo, onion and red pepper, rolled in a tortilla and baked til it all. 1 1/2 pounds chicken breasts uncooked 15 ounce can corn 15 ounce can black beans 10 ounce jar salsa 1 medium onion chopped 4 ounce jar of green chilies. This soup would be great as originally published, but my husband especially likes soup with lots of stuff in it so I have added the black beans, corn, and red bell pepper.Ģ-4 chipotle peppers in adobo finely choppedĢ cans (14 oz) fire roasted tomatoes (I used my home canned)ġ/2 cup fresh cilantro chopped plus more for serving Using my electric pressure cooker (or your instant pot) you can have this prepped and ready to eat in about 45 minutes and it has so much wonderful flavor. It is now a favorite that I’ve made several times. This soup is based on one of her recipes. Her recipes are not overly complicated and the ingredients, for the most part, are readily available even where I live. My friend Jane and I have made her appetizers, salads, soups, entrees and desserts. One Skillet Lemon Butter Dijon Chicken and Orzo with Feta Sauce. I’ve ordered a couple of her cookbooks and I am regularly printing off recipes that she publishes on her site. I’ve become obsessed with Tieghan Gerard’s recipes that she publishes under Half Baked Harvest. ![]()
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