Ingredients
- 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
Instructions
- 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!
Notes
Author: Glitter and Bubbles
Glitter&Bubbles | www.glitterandbubbles.com