Lets talk food for a minute. I don’t know about you, but I absolutely love food. One of my favorite recipes to cook is chicken tortilla soup. Now I actually have two different recipes for this, they don have the same ingredients, they dont’ have the same cooking techniques but they both taste amazing. Well at leas that is what my husband tells me.
The one I am going to share with you today I actually cook with the Instant pot. I got an Instant Pot for my birthday this past year. I know its a big deal right now to have one. I heard for a lot of busy families that they use it often and it saves them a lot of time. What I think they forgot to tell you before purchasing one, is that there is a lot of time spent on the instant pot warming up before it even starts the cooking time. Either way I still use and love mine. If you don’t have an instant pot, check this one out.
Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer
For a chicken tortilla soup not using a Instant Pot, stay tuned, ill post one version later.
Lets get on to the good stuff, the food.
The chicken tortilla soup can be made for a full course. Of course this is Mexican cuisine, so feel free to make this as sky as you would like. This is one of the easier recipes I have made with the Instant Pot. Total time to make it is about 15-30 minutes, 9 of those are those specific to the cook time. This is actually faster then my other recipe. I have served this meal for those are that Gluten Free (like my self) as well as those who are following a low carb diet. As yo start to read over the ingredients you will see the main ones are the chicken, chicken broth and of course the tortillas. I usually do not have a lot of left overs when I make it even though the serving nice is between 4-6
Here is what you will need. Most of these items you can find at a local grocery store.
Here are additional notes this this recipe that you might find helpful. These are not all to be combined, but each point is a different way to make the soup.
What other ways have you tried making this recipe? Please share I am always interested to hear how others make tortilla soup.
My secret is finally out. I have been told I make really great spinach artichoke dip. I am constantly asked the recipe and have been very hesitant to share the recipe, since I didn’t really follow a recipe when I would make it. Enough of me hording the Spinach Artichoke Dip recipe, its time for me to share. I have tried my best to identify the measurements of each of the ingredients I use. Of course try it this way and then make adjustments based on your taste buds. Please share with me what those adjustments are, I would love to see everyone’s creativity.
READY IN: 30 mins
YIELD: 4 1/2 cups
2 cups Parmesan cheese
1 (10 ounce) box frozen chopped spinach, thawed and drained of excess liquid
1 (14 ounce) can artichoke hearts, drained and chopped
2⁄3 cup sour cream
1 cup cream cheese
1⁄3 cup mayonnaise
2 teaspoons garlic, minced or 1-2 cloves of garlic crushed
Preheat the oven to 375°F.
Mix together the parmesan cheese, spinach, and artichoke hearts.
Combine remaining ingredients (sour cream, cream cheese, mayonnaise and garlic(crushed) and mix with spinach mixture.
Bake for 20-40 minutes. (stir as needed)
Serve with crackers or toasted bread.
No matter how you eat your Spinach Artichoke Dip, it will be delicious. Everyone who I have made this for has loved it.
I hope you enjoy it!
Let me know your creative way to eat the artichoke dip.
Feel free to contact me if you have any questions.
If you’ve never roasted pumpkin seeds before here are my tips.
After the first 20 mins
After the second 20 mins
Another 5-10 mins for a tad more color
The pumpkin seeds are then ready to eat
I hope you enjoy your roasted pumpkin seeds!