Chicken Tortilla Soup

Ingredients:

• 1 lbs boneless skinless chicken breasts or thighs

• Vegetables: I added zucchini, yellow squash, and bell peppers

• 1 can diced tomatoes

• 1 can hatch green chiles

• 3 cups low sodium chicken broth or bullion and water

• 1 can black beans

• 1 Yellow onion

• 2-4 cloves garlic

• 1 tbsp avocado or olive oil

  Seasonings and spices;

• 3/4 tsp salt, more as needed along the way, Black pepper, Chili powder, Cumin, Smoked paprika, Dried oregano, Cayenne Pepper

  Topping Options;

• Siete or 365 Whole Foods brand cassava or almond flour tortillas or Siete Dip Chips for pre made chips

• Cilantro

• Green onion

• Avocado

• Lime

• Radish

• Jalepeño

Directions:

1. Dice your onion, garlic, veggies, and toppings

2. Heat 1 tbsp of oil in an instant pot or pressure cooker with the sauté function until shimmering. Meanwhile, pat the chicken dry and season with salt, pepper and some spices. Add chicken to the pot and sear until browned and then transfer to a plate. Cook onion and garlic until softened then add spices.

3. Add chicken broth and scrape any brown bits from the pot. Turn off cooker.

4. Return chicken to cooker and add tomatoes, black beans, chiles, veggies, and stir. Lock lid, set valve to seal and cook on high pressure for ten to fifteen minutes.

5. While soup is cooking, slice some grain free tortillas and pop into the air fryer until crispy.

6. Manual release the steam valve on your pot, stir, and serve!

7. Top with all of the delicious toppings and enjoy.