![]() ![]() I freeze the puree in an ice cube tray and keep the cubes in my freezer to use in recipes.įollow The Finnish Dish on WordPress. I purchase larger cans of chipotle in adobo and process them in my mini ninja. Bring to a boil and let simmer for at least 25 minutes. Add whole chicken breasts, corn, beans, chilli powder, cumin, crushed tomatoes, salt, cup of cilantro and chicken broth. Add chopped onion, garlic and chopped jalapeo and saut until veggies soften. I almost always use Better than Bouillon rather than boxed or canned chicken broth. Chicken Tortilla Soup: Preheat a pot with oil over medium-high heat. Shred the chicken and stir in the lime juice, cilantro. Add all of the ingredients except the cilantro and lime, and cook on low for 6-7 hours. I found THIS recipe from Half Baked Harvest and made a few tweaks to it (mainly just to make it easier) and boom It was a hit. NOTE: This recipe can also be made in a crock pot. If you’re interested in more wonderful Half Baked Harvest recipes put it in your search engine and check her out! Cook another 5 minutes, until very fragrant. Add the carrots, celery, garlic, thyme, basil, oregano, fennel, paprika, and a pinch each of salt and pepper. When the oil shimmers, add the onion and cook 5 minutes, until golden. Garnish as desired with cheese, additional cilantro, sour cream, and green onions. Heat the olive oil in a large pot over medium heat. Stir in the black beans, corn, cilantro and lime juice. Using two forks shred the chicken and return it to the pot. Open the pot carefully and remove the chicken. Once it’s done cooking use the quick release and release the steam. Cover and cook on high pressure for 8 minutes. Turn the pressure cooker/instant pot off. Add the olive oil, onion, garlic, peppers, chipotle peppers in adobo, paprika, cumin, and a pinch of salt and pepper. Set your pressure cooker/instant pot to sauté. This soup would be great as originally published, but my husband especially likes soup with lots of stuff in it so I have added the black beans, corn, and red bell pepper.Ģ-4 chipotle peppers in adobo finely choppedĢ cans (14 oz) fire roasted tomatoes (I used my home canned)ġ/2 cup fresh cilantro chopped plus more for serving Using my electric pressure cooker (or your instant pot) you can have this prepped and ready to eat in about 45 minutes and it has so much wonderful flavor. It is now a favorite that I’ve made several times. This soup is based on one of her recipes. Her recipes are not overly complicated and the ingredients, for the most part, are readily available even where I live. My friend Jane and I have made her appetizers, salads, soups, entrees and desserts. I’ve ordered a couple of her cookbooks and I am regularly printing off recipes that she publishes on her site. no artificial ingredients and only minimally processed. While many factors affect heart disease, diets low in saturated fat and cholesterol may reduce the risk of this disease. ![]() I’ve become obsessed with Tieghan Gerard’s recipes that she publishes under Half Baked Harvest. Campbells® select harvest® mexican-style chicken tortilla ready to serve soup. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |