Instant Pot Tortilla Soup Plant Paradox Friendly
Equipment
- 1 Food Processor optional
- 1 Cutting Board
- Air Fryer
- Instant Pot
Ingredients
- 2 Chicken Breast Pasture Raised
- 7 cups Chicken Bone Broth or Vegetable Broth organic
- ½ Yellow Onion Medium
- 4 Stalks Celery
- 5 cups Kale chopped
- ½ cup Organic Tomatoes chopped
- ½ cup Parmigiano Reggiano (optional) Shaved, Grated, or Shredded
- 3 Avocados optional
- 2 tbsp Avocado or Olive Oil
- 3 Garlic Cloves minced
- 1-2 TBSP Lime Juice
- Cassava Tortilla Chips
- Salt
- Pepper
- Paprika
- Garlic Powder
- Cumin
- Chili Powder
- Cilantro
Instructions
- Season Chicken With Salt, Pepper, Paprika, and Garlic Powder
- Air Fry Chicken at 390°F for 20 minutes.
- While the chicken is cooking, chop celery and onion.
- Remove the stems from the kale and chop into thin slices.
- Press Sauté setting on instant pot and add 2 TBSP of avocado oil.
- Once oil is hot add onion, celery and garlic and season with ½ tsp salt, ½ tsp pepper, ½ tsp cumin.
- Sauté celery mixture for 5 minutes and press "off". Scrape any bits from the bottom of the instant pot to avoid a burn warning.
- Remove Chicken from Air Fryer and chop into ½ inch pieces.
- Add tomatoes (optional) , chicken, kale, and your choice of broth to the instant pot.
- Add 1 tsp chili powder, ½ tsp salt, ½ tsp garlic powder, and ¼ tsp paprika to the soup.
- Attach the lid and close the vent. Set Instant pot to soup/broth mode for 15 minutes.
- Quick vent the instant pot when time is up.
- Add the juice from one lime or add 1-2 TBSP lime juice.
- Serve soup topped with sliced avocado, parmigiano reggiano, cilantro, and Cassava tortilla chips and enjoy!
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