Between getting our home organized, working, ski lessons, and party throwing, our schedules have been nonstop (in a super fun way!). But when Sunday hits, it’s family time. There is nothing better than curling up on the couch and spending the whole day lounging around as a crew. On days when we can just hang, I like making food that we can graze on all day, and nothing is easier than Southwest Chicken Soup. I can make this in the Instant Pot in about 30 minutes, and it’s super easy to cut the veggies up the night before (or a few days before) and just drop everything in the pot. Once its finished, I put the Instant Pot on warm and everyone in my house eats as they get hungry. This soup does have a bit of kick, so if spice isn’t your thing, leave out the chilies, jalapeno and cayenne. What’s your favorite cozy cold weather dish? Tell us in the comments below.
- Prep time: 10min
- Cook time: 25min
- Total time: 35min
The perfect cold weather recipe!
- 2 Tablespoons Olive Oil
- 1 Teaspoon Salt
- 1 Teaspoon Oregano
- 1 Green Chili, Diced
- 2 Tablespoons Minced Garlic
- 2 Tablespoons Lime Juice
- 1 Jalapeno, Sliced
- 2 Teaspoon Chili Powder
- 2 Teaspoons Cumin
- 1 Cup Carrots, Sliced
- 1 Cup Celery, Sliced
- 1 Can Fire Roasted Tomatoes
- 1 Can Black Beans
- 6 Cups Chicken Stock
- 1 Cup Celery, Sliced
- 1.5 Pounds Turkey or Chicken Breast
- 5 Flour Tortilla Shells
- ¼ Cup Green Onions, Chopped
- Mexican Style 4 Cheese Blend, Rustic Cut
- 1 Avocado, Cubed
- Whisk the spices together in a bowl, add the celery and carrots, and toss.
- Turn the Instant Pot to the saute setting and add the garlic. Allow to cook for 1-2 minutes and then add the celery and carrots. Allow to cook for 3-4 minutes.
- Turn off the Instant Pot and add the black beans, chili, jalapeno, tomatoes, and turkey or chicken.
- Pour in the chicken stock. Pressure cook on high.
- While the soup is cooking, use a pizza cutter to cut the tortillas into strips. Place on a baking sheet, drizzle with olive oil and sprinkle with salt. Broil for 2-3 minutes and flip; broil for another 2-3 minutes until crispy.
- Once the soup is done, use the quick pressure release and add the lime juice; stir.
- Ladle the soup into bowls. Top each with avocado cubes, cheese, tortilla strips, and green onions.
- Serve to your crew!
Author: Glitter and Bubbles
- 1 Green Chili, diced
- Lime, 2 tablespoons juice
- Garlic, 2 tablespoons minced
- 1 Jalapeno, Sliced
- Carrots, 1 cup sliced
- Celery, 1 cup sliced
- Green Onions, 1/4 cup chopped
- 1 Avocado, cubed
- Turkey or Chicken Breast, 1.5 pounds
- 1 Can Fire Roasted Tomatoes
- 1 Can Black Beans
- Chicken Stock, 6 cups
- Olive Oil, 2 tablespoons
- Salt, 1 teaspoon
- Oregano, 1 teaspoon
- Chili Powder, 2 teaspoon
- Cumin, 2 teaspoons
- Mexican Style 4 Cheese Blend
- Flour Tortillas, 5