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

Red Beans and Rice v.2

This recipe was inspired by a cooking segment that was on the Harry Connick, Jr. Show. I couldn't find the recipe online, but this is what I could remember and it came out great! The roux was omitted to make the recipe lighter and salt was added in the end, not during cooking since the sausage is already salty enough to flavor the whole dish.

1 lb dried red beans
Hillshire Farms Smoked Beef Sausage
canola oil
1 yellow onion, chopped
2 carrots, halved and chopped
1 green bell pepper, chopped.
1 can diced tomatoes
2 cloves of garlic, smashed and chopped
Lawrey's Season salt
Fresh grounded black pepper

The night before, soak the 1 lb dry red beans in just enough water to cover them. The next morning, drain and rinse the beans and then place them in a crock pot with just enough water to cover them. Set the heat on high to cook for 4 hours. At the 4 hour mark, check the beans for doneness. Change the heat setting on the crock pot to low.

When the beans are done cooking, make 3 cups of white rice in the ride cooker.

Slice the smoked sausage into thin slices about a 1/4 inch thick. Brown in a large skillet with about a tablespoon of oil. Once cooked, add the chopped onion. Stir and cook for 2-3 minutes and then add the garlic. Cook for an additional minute. Add this to the beans.

Add an additional tablespoon of oil to the same large skillet. Add the chopped carrots and bell pepper. stir frequently and cook until tender crisp, about 3-5 minutes. Add to the beans. Also add the entire contents of the can of diced tomatoes to the pot of beans. Stir well.

Season the beans with Lawrey's season salt and lots freshly ground black pepper. Stir well.

Serve on top of cooked white rice. To make it spicy, top with Louisiana Hot Sauce.

Recetas De Lola

Recetas De Lola is a recipe I found on the back of a bag of Faraon brand Small Red Beans. I bought the beans at El Super along with jamon (ham) pieces.

Ingredients:
1 lb small beans
10 cups water
1/2 lb ham pieces (don't use more than this or your beans will come out too salty)
1 lb diced potatoes (Can omit this)
3 tbsp oil
1 chopped onion
1 diced green bell pepper
2 cloves of garlic, smashed
1 8 oz can tomato puree
1 bay leaf


Wash beans and soak overnight. Drain and rinse beans and then add 10 cups water and ham in large pot. Bring to a boil. In a frying pan, heat oil and saute onion, bell pepper, garlic, tomatoe puree and bay leaf. Cook until onion is translucent. Transfer to boiling pot of beans. Reduce heat and simmer for 90 minutes. Salt to taste.

Red Beans and Rice

12 oz bag of dried Red Beans (Azuki) (You can buy these at the 99 Ranch Market.)
1 cup chopped yellow onion
1 cup chopped celery
4 cloves crushed then minced garlic
6 slices roughly chopped thick gourmet bacon
1 carton of Swanson chicken broth

1 tbsp Cajun seasoning
1 tsp Worcestershire sauce
1/2 stick margarine
1 tsp Louisiana hot sauce
salt and pepper to taste

Directions:

Soak red beans overnight in water. When you are ready to cook, drain and rinse. Place into crock pot. Add chopped onion, celery, garlic, bacon and chicken broth. Set crock pot on high and time for 2 hours.

Prepare 2 cups of rice in a rice cooker at one hours time. After beans and rice are done, add rice to cooked beans and season with Cajun seasoning, Worcestershire sauce, margarine, Louisiana hot sauce and salt and pepper to taste.

Best Beans Ever

Bush's Homestyle Baked Beans
Cinnamon
California Coarse Ground Garlic Powder
Coarse Ground Black Pepper

Mix until the spices are to your liking.

Tennessee Caviar

Ings:


2 15.8 oz cans white beans, drained
2 11 oz cans yellow corn with red and green peppers, drained
1 can of Rotelle Original
1/2 cup of sweet onion, diced
1/4 cup Louisiana hot sauce
1/2 cup chopped cilantro
3 garlic cloves, minced
juice from one lime
course ground black pepper to taste
kosher salt to taste

Dir:
Mix it all together in a bowl and chill a minimum of two hours to allow the flavors to meld together. Adjust hot sauce to taste. Serve as a side dish to tamales or bbq chicken or as a dip for corn chips.

Yield: about 8 cups

(Recipe was found on myrecipes.com and modified to be x2 and use no black eyed peas because I cound't locate any at my local Ralph's! Arg!)

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.