Chicken Tortilla Soup (Instant Pot or Stovetop)

feastingathome.com

Tina Thompson Spangler

subheading: UNITS USM ½X:

1 to 2 tablespoons olive oil

1 onion, diced

5 garlic cloves, rough chopped (or sub 1 to 2 tablespoons granulated garlic)

1 to 2 cups carrots, diced

1 cup celery, diced

14.5 ounce can diced tomatoes and juices (or fire-roasted) or 1 ½ cups diced tomatoes w/juices

4- ounce can, mild green chilies (or sub a poblano chili, diced)

2 lbs chicken (boneless, skinless, thighs or breasts) left whole -see cooking notes

1 cup dry black beans ,or sub 1 to 2 14-ounce cans black beans (or sub corn) see notes

4 cups chicken stock or broth (or water with 4 chicken bouillon cubes)

2 cups water

2 teaspoons salt, more to taste

2 teaspoons cumin

2 teaspoons chili powder

2 teaspoons dried oregano

lime juice from 1 to 2 limes

optional: for a smoky heat, add a little chipotle (either the adobo sauce from canned chipotles, or a little ground chipotle powder to taste. )

Garnish with any or all of the following: tortilla strips, grated cheese, sour cream, avocado, hot sauce, cilantro, fresh jalapeño, scallions, and lime wedges.

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