chicken-tortilla-soupLooking for recipes your kids will eat? Here’s one of our favorites! I set it in the Instant Pot before we left for a walk and some time at the park. Perfect for when you come home hungry! And don’t panic when you read the ingredients – I purée all the veggies, so no complaining from the kids! 🙌🏼 I make this differently every time, so feel free to swap out ingredients for things you keep on hand!

Today’s Ingredients:
•2 chicken breasts
•1 small can green chilies
•1 packet Southwest style ranch (you could sub taco seasoning or your own spices, this is just a quick suggestion)
•1 large carton chicken broth
•1/2 bag frozen seasoning blend (celery, bell pepper, onions)
•1 bag cauliflower pearls
•1/2 bag shredded carrots
•1/2 jar your fave salsa

Pour a little olive oil in the pot and turn it on Sauté. When the oil is hot, add seasoning blend Once the onion is translucent, scoot the veggies to the sides and put chicken breasts on to Sauté. Brown both sides, then add chicken broth, 1/2 jar of salsa, and 1/2 southwest ranch packet. I also add some salt and pepper, cumin, and cilantro. Then add cauliflower and shredded carrots. Stir, put the lid on and set to manual for 25 minutes. Natural pressure release is best so the chicken stays juicy. When you’re ready to eat, remove and shred the chicken. I then pour the soup into the blender and purée until smooth. This way they’re still eating the veggies, but not complaining about it. It also gives the soup a nice consistency.

Other things you can add:
1 or 2 chilies in adobo
Black or pinto beans

Get creative! We serve it with shredded cheddar, sliced avocado, green onion, and tortilla chips. The chips are a bit of a treat, but it only takes a few to make it feel like a real indulgence!

If you don’t have an Instant Pot, this recipe could be done in a crockpot or on the stove. You’ll still want to brown the veggies and chicken before hand for a deeper flavor.

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