Instant Pot Recipe: Chicken Tortilla Soup

OK, now this is not a 100% recipe you can make in the InstaPot, but I did cook the chicken from frozen in a broth that I also added to the saucepan on the stovetop.

I started this recipe with three frozen boneless skinless chicken thighs because they are more flavorful.

Into the InstaPot they went with 2 glasses of water and 2 tablespoons of Knorr chicken bouillon and one tablespoon of montreal chicken seasoning. This cooked on the meat setting for 30 minutes, then quick released after it was done.

In the meantime, on the stovetop, I placed my large saucepan with about 2-3 tablespoons of canola oil on low. I diced one sweet onion and  then simmered the diced onion in the oil and added kosher salt. Stir occasionally. After the onions become translucent (about 3 minutes) I added freshly ground black pepper, garlic powder, and cumin to bloom the spices.

Then I added one can of diced tomatoes with the juice, and one drained can of kernel corn. 

I drained one can of cannellini beans and one can of organic black beans in the colander in the sink and ran water over beans until the water was clear. Otherwise, if you just dump the black beans in the pot without straining and cleaning them, your soup will turn an unappealing color of black/gray due to the little bits of beans left over from processing in the can. Don't skip this step.

Then I added the drained and cleaned beans into the saucepan. Add one tsp of taco seasoning.

By this time, the InstaPot will be done and you can fish out each cooked chicken thigh with thongs, placed it into a bowl and shred it before transferring it into the saucepan on the stove.

Then I found a soup ladle and added 3 ladles of the chicken broth from the InstaPot into the saucepan. Add no more than three three ladles and definitely not the entire thing otherwise your soup will end up being way too salty and greasy.

Add more water if needed so your soup is not so chunky.

Serve with crushed tortilla chips on top as a garnish or in the bottom of the bowl.

Note: I have family members who do not like green chiles, cheese nor cilantro but they could also be used as a garnish.

Instant Pot Recipe: Chicken Tortilla Soup

Ingredients:

3 frozen boneless skinless chicken thighs

1 can kernel corn, cannellini beans, organic black beans - drained

1 can diced tomatoes, do not drain

Knorr chicken bullion

montreal chicken seasoning, taco seasoning

1 medium diced onion

3 tbsp canola oil

water

taco seasoning or just ground cumin or both

freshly ground black pepper

garlic powder

salt

Creole Style Vegetable Soup

 This soup has been taste tested. Real ginger can be strong. I liked it with 2 tablespoons in the pot, but my other tester said it was too much. If you are not a big fan of ginger, you can use less or omit from the recipe and add it as a garnish instead.

1 can (15 oz) petite diced tomatoes, drained

1 can (15 oz) blacked eyed peas, drained

2 diced carrots

1 head of diced garlic

1 tbsp diced onion

1 tbsp picked pickled ginger

1 tbsp Vegeta seasoning (it's a vegetarian seasoning available at Cost Plus World Mart.)

enough water to cover the pot 1/2 full

4-5 cups of coarsely chopped baby spinach. I think that's one regular-sized bag.

I wanted to make this soup a little more substantial, so I added one serving of pre-made udon noodles that were diced.

Dump it all in your favorite soup pot except for the chopped spinach and noodles. Cook the soup on high for 15 minutes, then turn off the stovetop and add the spinach and the noodles. It will be ready to eat after 5 minutes.

You can also garnish it with your favorite hot sauce to give it a kick. I like Louisiana hot sauce, but Tabasco would be good, too. 

Cabbage Roll Soup v.2

Ingredients:

1 lb of lean ground beef

one chopped medium brown onion

1 tsp Worcestershire sauce

1 tsp salt

1/2 tsp smoked paprika (can use regular or omit)

1/2 tsp coarse grounded garlic powder

1 tsp Italian spice mix.

2 cans tomato sauce

1 can diced tomatoes

1/2 head of chopped green cabbage

Black Pepper to taste

1 cup rice (uncooked)

Directions:

Remove the wire grate from the instapot and set it aside. 

Using the "saute" setting, add 1 lb of lean ground beef, 1 chopped medium onion, Worcestershire sauce. Break part while cooking until browned. Add salt, pepper, smoked paprika, 1 tsp Italian spice mix and 1 tsp coarse ground garlic powder. Stir.

Add 2 cans of tomato sauce and 1 can of diced tomatoes. Add one can of water. Add chopped green cabbage and mix.

Turn off instapot and then using the "Soup" setting, cook for 15 minutes.

Cook 1 cup of rice on the stovetop while the soup is cooking and then merge the cooked rice into the instapot soup once the soup is done.

serves 6-8.

Instant Pot: Cabbage Roll Soup

Ingredients:

2 teaspoons olive oil (I used canola oil because it has a milder taste than olive oil does.)

1 pound ground beef I use 90% lean (I used 4 frozen Angus beef patties.)

1 onion finely diced

2 teaspoons minced garlic (I used Lawry's California Garlic Powder Coarse ground.)

4 cups coarsely chopped green cabbage (I use 1/2 medium head of cabbage.)

2 carrots peeled, quartered and sliced

4 cups beef broth (I used 4 tbps Knorr beef bullion and 4 cups of water)

3-8 ounce cans tomato sauce (I used 1-15 oz can)

1/2 cup uncooked long-grain rice (I used one measure of the same cup used for the rice cooker.)

1 bay leaf

3 tablespoons brown sugar (omitted this)

salt and pepper to taste

Instructions:

Stovetop Instructions:

Heat the olive oil in a large pot over medium-high heat. Add the ground beef and season with salt and pepper to taste. Cook, breaking up the meat with a spatula until beef is browned, approximately 4-5 minutes. Add the onion and garlic cook for 2-3 minutes.

Add the cabbage, carrots, beef broth, tomato sauce, rice, bay leaf, and brown sugar to the pot. Season with salt and pepper to taste. Bring to a simmer and cook for 25 minutes or until rice is tender. Remove bay leaf and discard.

Instapot Instructions:

Heat the Instapot on the "Saute" setting. You don't have to wait for it to say "Hot" on the display before adding 1/2 cup canola oil and four frozen Angus beef patties. Cook until defrosted with the lid ajar to stop splattering. Then chop up with a steel spatula into small morsels while browning. Once brown, add chopped onion, stir and cook for a minute. Then add bullion, garlic powder, tomato sauce, carrots, rice. Add four cups of water, then add chopped cabbage on top. The food should be at the max line if you use a 6-quart Instapot. Close the Instapot lid and the seal and change the setting to "Soup" for 10 minutes.

Sausage Vegetable Soup

Sausage Vegetable Soup

Johnson's stadium fully cooked bratwurst- 1 1/2 package
2 potatoes, diced;
3 celery stalks, sliced;
1 medium onion, diced;
1-15 ounce can canellini beans, drained and rinsed;
1 tablespoon chicken bouillon powder;
8 ounces or more chopped greens (radicchio, escarole, endive, kale, baby spinach, etc);
1 tsp granulated garlic;
2-14 ounce cans peeled and diced tomatoes;
2 sliced carrots;
olive oil

In large stock pot over medium high heat, add tablespoon of olive oil, a pinch of coarse kosher salt, and onion cooking until translucent. Add to pot carrots and celery. Cook for about 5-7 minutes, stirring a few times. In a medium skillet, brown sausage, then cut into bite-size pieces, then add chopped sausage along with potatoes, chicken stock, garlic and pepper. Add canellini beans, diced tomatoes and cold water to pot until it is about 2/3rds full. Add greens. Make sure greens are covered in water by pushing them under and allow everything to return to slow boil. This should take about 20 minutes. Stir occasionally to prevent burning, but don't over cook. Garnish with your favorite croutons.

Adapted from http://www.yelp.com/menu/claros-italian-market-tustin/recipes

Paleo Chicken Vegetable Soup

This is the soup I made on 6/27/14.

Defrost for 10 minutes 2 boneless skinless chicken breasts in the microwave.

In a large cast iron pot on medium heat, add 2 tbsp of canola oil (you could use olive oil if you want). Heat through. Add 1 coarsely chopped yellow onion, 1 clove of garlic, crushed with the blade of a knife and then coarsely chopped, 1 chopped stalk to celery and 1 tsp of Kosher salt to the pot. Stir to combine and redistribute in order to sweat, not brown. Cook for 2-3 minutes until the onions are soft.

Add 3 teaspoons of Mazola chicken flavored bouillon and enough warm water to fill the pot 2/3rds full. Remove defrosted chicken from the microwave, cut into one inch pieces and add to the pot.

Add one head of green cabbage chopped in half through the root and then quartered and thirded. To the top, add 2 cups of fresh Green Giant vegetable medley (cauliflower, broccoli and baby carrots).

Cover with lid and cook for 15 minutes on medium, then 15 mins on simmer.

Why did I called this soup Paleo? It a meat and vegetable based soup that doesn't have any potatoes, rice or noodles in it.

Chicken Soup

2 boneless skinless chicken thigh legs, frozen
2 tbsp oil
1 cup finely diced onion
2 finely diced carrots
2 rib of celery, finely diced
4 tsp dried chicken broth (measure this carefully otherwise the sodium will overpower the soup)
warm water to full the pan half full
1 tbsp dried parsley
1/2 tsp garlic
freshly ground black pepper to taste
1 cup cut fideo noodles

Defrost the chicken in the microwave for 8 minutes.

While that is happening, in a large sauce pan, heat oil. Add onion, carrot and celery. Cook for 2 minutes. Fill the pan half full of water. Chop chicken thigh meat and add to pan. Add seasonings to pan. Raise heat and bring to a boil. Add noodles and lower heat, simmer for 15 minutes. Serve hot.

Brotsuppe

250 g Brot, altbacken (old bread) = three slices diced
50 g Speck, fett, geräuchert (bacon) = 3 pieces, sliced
1 Zwiebel(n) (onions)
1 Knoblauchzehe(n) (garlic)
6 mushrooms, sliced
125 ml Weißwein (white wine - or beer) = 1/2 cup
1 Liter beef broth
2 EL Schmand (sour cream)
1 Bund Schnittlauch (chives)

In a frying pan with tall sides, fry up sliced bacon. 

Add chopped onion, garlic, mushrooms, cut bread (squares) and roast all in the bacon grease. 

stir in beer and broth cook for 15 min. Cut chives, stir in the sour cream and serve.

This is an very old recipe, you can find it all over Germany in different variations. 

It was good to get your family fed up with a low money budget (after the war, when no 

one had money..) Also popular with farmers, when the maid and farmhands had to be fed.

Beef and Barley Soup

Cooking spray
2 pounds beef stew meat, trimmed and cut into 1-inch pieces
2 teaspoons canola oil
1 cups diced onion
2 cups chopped carrot
4 garlic cloves, minced
6 cups water
1 1/2 teaspoons salt
1 teaspoon dried thyme
1/2 teaspoon freshly ground black pepper
2 bay leaves
2 (14-ounce) cans less-sodium beef broth
1 cup uncooked pearl barley
Preparation

Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add half of beef; cook 5 minutes, browning on all sides. Remove from pan. Repeat procedure with remaining beef.

Heat oil in pan over medium-high heat. Add onion, carrot, and garlic; sauté 4 minutes or until lightly browned. Return beef to pan. Add water and next 5 ingredients (through broth); bring to a boil. Cover, reduce heat, and simmer 1 hour. Add barley; cook 30 minutes or until beef and barley are tender. Discard bay leaves.

From: Cooking Light, JANUARY 2005 (modified)

Tuscan Soup

20 Foster Farms Homestyle Turkey meatballs
1/4 cup olive oil
1 onion, chopped
2 garlic cloves, chopped
2 carrots, sliced
6 cups chicken broth
1 15 oz can diced tomatoes
1 15 oz can white beans, drained
6 oz fresh spinach, chopped
salt & pepper to taste

Directions:

In a large pot, heat oil. Add onions and garlic. Saute 3-5 minutes over medium heat. Add remaining ingredients and bring soup to a boil. Reduce heat to a simmer and cook covered for 15 minutes.

Serves 4.

Cozymel's Chicken Tortilla Soup

2 cooked chicken breasts, cut into 1/2 inch cubes
2 cartons (32 ounces each) chicken broth
3 cups cooked white rice
1 large chopped tomato
1/2 cup diced brown onion
1 15 oz can corn kernels, drained
1 tbsp canola oil
1 tsp Morton's Nature's Seasoning
minced cilantro
crushed corn tortilla strips

Empty chicken broth into 4 quart saucepan. Heat on low. Add diced chicken.

In a grill pan, add canola oil and heat at medium heat. Add onion and saute until translucent, stirring frequently. Remove from heat and add to saucepan. Add drained can of corn into grill pan and saute until grill marks appear. Remove from heat and add to saucepan. Add chopped tomato, minced cilantro and three cups of cooked rice to saucepan. Simmer for 10 minutes.

Serve and garnish with crushed tortilla strips. May also be garnished with avocado wedge, shredded cheddar cheese, diced green onion, a wedge of lime or sour cream.

Serves 4-6.

Tortilla Soup

I got this recipe from someone at work. She said it was supposed to be from Weight Watchers.

1 pound of ground beef or turkey
freshly ground black pepper
3 cans chili beans (any kind), drain
3 cans diced tomatoes
1 large onion, diced
1 can of corn, drain
1 can of diced green chilis
1 package of taco seasoning
1 15 ounce can of tomato sauce

1 package of hidden valley ranch salad dressing (sub soy sour cream + finely diced chives)

Garnish: Cilantro, tortilla chips and cheese (sub soy cheddar) to taste.

Directions:

In a large saucepan, brown meat seasoned with pepper and onions, drain, Add canned beans, veggies and seasoning. Simmer for 15 minutes. Add 1 tsp of prepared dressing and garnish with cilantro and cheese and tortilla chips to taste.

My Udon

1 tsp olive oil
1 sliced shallot
1 pinch Kosher salt
1 pouch pre-made udon (5 for $1.99 at most Asian supermarkets)
1 envelope udon seasoning (that comes with the udon)
1 cup water
2 cups chicken broth
6 sliced button mushrooms or 1/2 small package of enoki, 1 inch cut
2 tbsp cubed firm tofu, 1/4 x 1/8 inch
one bunch of chopped baby bok choy
1 finely chopped green onion (garnish)

Heat olive oil in 2 quart saucepan and add sliced shallot and a pinch of Kosher salt. Saute for two minutes stirring occasionally. Add chicken broth, water, pre-made udon and seasoning envelope. Bring to a boil, then reduce heat. Add remaining ingredients and simmer two minutes. Serve with a garnish with of finely chopped green onion, if desired.

Serves 2

White Bean Soup with Vegetables

1 tbsp extra virgin olive oil
1 large onion, minced
2 medium carrots, chopped
2 stalks celery, chopped
1 medium Yukon Gold Potate, chopped
1 medium zuccini, diced
3-4 sprigs Italian flat leaf parsley, minced
1/8 tsp rosemary
1/8 tsp thyme
6 cups warm reduced sodium chicken stock
2 cans organic white beans
1 tbsp Nucoa
salt and pepper to taste

Heat medium-large stock pot, add olive oil. Add onion and cook 3 minutes with a little salt. Add carrot, celery and potato. Saute vegetables.

Stir in parsley, rosemary and thyme. Then add zuccini, stock and beans. Cook 25-30 minutes, stirring occasionally.

Add Nicua and puree with an emersion blender to desired consistency. Season with salt and pepper. Cook an additional 3-5 minutes. Leftovers store in the refrigerator for 3 days or you can freeze. Makes 4 servings.