Chicken Tortilla Soup (Doubled)
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INGREDIENTS
- 4 tablespoon olive oil
- 2 red onion diced
- 8 cloves garlic ; minced
- 2 jalapeno, ; minced
- 2 –4 teaspoons cumin and/or chili powder (you can ma
- a pinch of Mexican oregano (x2)
- one 56-ounce can crushed tomatoes
- 5 – 6 cups vegetable broth
- 2 pound boneless skinless chicken thighs
- 3 teaspoon salt
- 2 can pinto beans ; drained and rinsed
- crispy tortilla strips ; cilantro, cotija or sour cream for topping
INSTRUCTIONS
Instant Pot Instructions: Heat the oil and sauté the onion, garlic, and jalapeño for 5-10 minutes until soft and fragrant. Add in the crushed tomatoes, broth, chicken thighs, and salt. Seal the lid and set the cook time to 15 minutes with 10 minutes of natural pressure release. Remove the chicken from the pot to shred. Stir the shredded chicken back into the soup along with the pinto beans.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 (1785g) | ||
| Recipe Makes: 1 | ||
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| Calories: 1958 | ||
| Calories from Fat: 503 (26%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 55.9g | 75 % | |
| Saturated Fat 12.4g | 62 % | |
| Monounsaturated Fat 22.2g | ||
| Polyunsanturated Fat 12.7g | ||
| Cholesterol 753mg | 232 % | |
| Sodium 3254.2mg | 112 % | |
| Potassium 4235.7mg | 111 % | |
| Total Carbohydrate 136.2g | 40 % | |
| Dietary Fiber 39.2g | 157 % | |
| Sugars, other 97g | ||
| Protein 220.6g | 315 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 1958
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