Instant Pot Chicken Tortilla Soup

When there is Tortilla Soup on the menu, I'm the first person to notice and there's a pretty high chance I will order it, no matter the weather. I've been in love with Tortilla Soup for as long as I can remember. 

Despite my appreciation for what is a really simple soup, I've never mastered making it at home — I always over think it, adding something extra or missing some key ingredient.

But I’ve done lots to try to learn the magic sauce, and each experiment gets closer and closer. What I’ve learned: simple poblano chilis, sautéed with the onions and garlic, and freshly made chicken broth. Oh, and not over thinking it. Tortilla Soup should be simple, like a tortilla.

It’s comfort in a bowl for me — this cozy bowl of broth-y goodness and full of Mexican flavor.

And the best part of any tortilla soup? The toppings! Cheese, avocado, crispy tortilla strips (or tortilla chips, which is much faster and less labor intensive), cilantro, and on and on.

Instant Pot Chicken Tortilla Soup

Published September 24, 2016 by Caitlin Sherwood

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Serves: 4   |    Active Time: 45 minutes

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Ingredients:

1 tablespoon coconut oil

1 poblano chili pepper, diced and seeds removed

1 yellow onion, diced

3 garlic cloves, minced

1 pound boneless chicken breasts

1 28-ounce can diced fire roasted tomatoes

2 tablespoons minced cilantro, plus more for garnish

6 cups bone broth

1 teaspoon ground cumin

1 tablespoon lime juice

1/4 teaspoon salt, plus more to taste

Optional: 1 16-ounce can black beans, drained and rinsed

Optional, for serving: avocado, cheddar cheese, corn toasted tortilla strips or chips, lime wedges

Directions:

1. Heat coconut oil in the bottom of an Instant Pot (affiliate link!) on Sauté setting. Add diced onion, minced garlic, and poblano pepper.
2. Add chicken, tomatoes, broth, cumin, lime juice, cilantro and optional black beans to pot and stir. Place lid on Instant Pot and turn to slow cooker setting (to use soup setting instead, see step 4). Set timer for 10 hours with vent turned to the sealed position.
3. When soup is done, open Instant Pot. Use tongs or a slotted spoon to remove chicken from soup and place in a bowl. Use a fork to shred chicken, and then return to soup and stir. Season with additionl salt to taste, and serve hot with toppings of choice.
4. To make this soup more quickly, use the soup setting instead of the slow cooker setting: In step 2, set Instant Pot to “soup” setting and set timer to 10 minutes with the vent in the sealed position. When timer goes off, release pressure, and the move on to step 3.

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Slow Cooker Taco Soup

This recipe was updated on 11/2/2018, with new images and a few recipe tweaks! It’s even better than the original.

You sure do like the snow a lot for someone that hates the cold. 

That's me. I'm a total whiner when it comes to being cold, but when I hear a big snow storm is on the way, I audibly cheer. If I hear it's already snowing, I run to the window to see for myself. There's something magical about the snow that makes me feel like I'm 5 years old again -- like the world is one giant mystery and I'm just a little explorer, trying to figure it out. Trucking through the snow, with the right mindset, is one of my favorite parts of winter. 

But- back to that whining part. I'm a super wimp about being cold. Like, take my down coat with me on a hike in July kind of wimp. If I owned one of those giant down onesie suits they take to Mt. Everest, I'd probably bring that with me too.

Being a snow-loving, cold-hating outdoorsy person, here's what I've learned:

1. Warm mittens are a must. Notice I said mittens. They're way warmer than gloves. 

2. Bring that coat. You wont regret it. Sure, it's possible you won't use it, but if there's a chance you'll use it, bring it. While we're talking about coats and mittens let's just jump to it and say, bring all of the clothes. Hats. Long underwear. Ear muffs. The whole lot.

3. Bring snacks you love. Ok, you need lots of energy to stay warm and snacks, good snacks, give you energy and something to distract you from the cold. Why do you think people like hot chocolate so much?! My favorite winter outdoor outing snacks: paleo fudge, nuts, cheese, hot cocoa, "sugar plums," Epic bars, snowball cookies, and fruit. 

4. Make sure there's warm food waiting for you at home, or a cozy restaurant worth stopping at when your adventure is over. Soup is a great idea. Lots of soup, with plenty of spices to heat you up.

Aren't you feeling warmer just thinking about this big bowl of cozy soup?

Slow Cooker Taco Soup

Published February 18, 2016 by Caitlin Sherwood

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Serves: 6   |    Active Time: 20 active minutes

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Ingredients:

1 pound ground beef

1 yellow onion, diced

2 cloves garlic, minced

2 bell peppers, diced

1/2 cup frozen corn kernels (or diced zucchini Paleo)

1 15-ounce can of diced tomatoes

2 tablespoons minced canned chipotle peppers in adobo sauce (about 1-2 peppers from the jar)

1 4.5-ounce can green chiles

1 teaspoon ground chili powder

1 teaspoon ground cumin

1/2 teaspoon ground coriander

1/4 teaspoon each of salt & pepper

5 cups broth

Optional, to serve: jalapeño slices, cilantro, lime wedges, avocado, toasted tortilla strips (tortilla chips work too!)

Directions:

1. In a large skillet, or the bottom of your slow cooker, sauté the diced onion, and minced garlic. Add the beef, breaking it up into grounds, and cook until browned. Once cooked, place in your slow cooker (if it is not already there).
2. Now, add the bell peppers, corn, canned tomatoes, chipotle peppers, green chilies, spices and salt to the pot. Finally, add the broth.
3. Place the lid on the slow cooker and cook on low for 8 hours.
4. To serve: ladle hot soup into bowls. Top with cilantro, jalapeño slices, lime wedges, and a toasted tortilla strips

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Easy Sheet Pan Chicken Fajitas

Update December 2018: This is one of the most popular recipes on Foraged Dish! I love it too. I updated it with new images, a video (!!) and made the instructions more concise. Enjoy!

Let's just cut to the chase: I'm a big fajita fan. What's not to love about have a sizzling hot skillet brought to your table?? 

This recipe is simple to whip together --30 minutes tops- but I'm going to bet high here and say it taste better than any Mexican restaurant. All you have to do is the toss the peppers and chicken in the spice mix, spread them out on a pan and throw them in the oven until their sizzling and the peppers are blackened on the edges. Bonus points for a squeeze for fresh lime juice at the end. 

Grab a helping hand and have them make the guac and the pico while you chop the peppers. As a little experiment, I made my pico de gallo with the tiniest cherry tomatoes I could find, and left them whole. All I can say is, you should try it too! Cherry tomatoes are sweeter than regular tomatoes, so each bite was like a bright explosion of yum. It also made for dripping-juicy fajitas, but I have no problem with that when it tastes so fresh.

You can serve these really however you want--I choose cabbage leaves as a paleo tortilla replacement, as they add a nice crunch, but if you really want to go big you could even make your own paleo tortillas. Heck, just use this filling as a salad topping and you'll still be all set! 

Now, enough talk... on to the recipe! 

Easy Sheet Pan Chicken Fajitas

Published September 16, 2015 by Caitlin Sherwood

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Serves: 4   |    Active Time: 30 minutes

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Ingredients:

3 bell peppers, mixed colors, sliced into strips

1 white or yellow onion, sliced into strips

1 pound chicken breast, sliced into 1/4-inch strips

1 tablespoon olive oil or melted coconut oil

1 teaspoon salt

2 teaspoons chili powder

1 teaspoon garlic powder

1/2 teaspoon paprika

1 teaspoon cumin

1/4 teaspoon coriander

1/4 teaspoon black pepper

Juice from 1/2 a lime

To serve: tortillas, finely sliced cabbage or romaine, cilantro, pico de gallo, avocado, cheese

Directions:

1. Preheat oven to 450°F.
2. On a large sheet pan, combine bell peppers, onion, and chicken. Drizzle with oil and sprinkle with spices. Then toss everything to coat evenly.
3. Place in oven and roast for 15-20 minutes, until edges of peppers are turning brown.
4. Pull from oven, and sprinkle with lime juice.
5. Serve with tortillas, avocado, cheese, greens (such as cabbage or romaine), minced cilantro, etc.