Yesterday when I made the Jalapeno Popper Chicken casserole that I posted I had gotten out way to much frozen chicken breast. I cooked the second batch in the method noted below and put in the frig to ponder a use. I also had a half dozen medium poblanos left to use up. While I have plenty of food cooked for the week and its warm as heck out in Ohio at 60F I decided to do some soup. I will give some away to neighbors and friends and freeze the rest. I am trying to make better use of freezing things this year to avoid waste. Following is what I did and it sure came out good. It’s another just simple but delicious meal
Using up leftovers Chicken Tortilla Soup
· 3-4 lbs. boneless skinless chicken breast
· 8 cups extra strength Minors chicken broth
· 1T Chile Morita paste (can sub canned chipotle adobo sauce)
· 2 cans diced tomatoes
· 5 medium poblano peppers
· 1 medium sweet onion
· 2 packets Sazon Goya cilantro y achiote
· 3-4T (to taste) T taco seasoning
· 1 packet Hidden Valley Ranch Fiesta Dip mix
· 1T Splenda
· 1T white vinegar
Ø Mix the 8 cups of Minors broth using the paste at 1.5x strength. Into 1 ½ cups mix the Chile Morita paste. Put the chicken breast (was frozen) into the Instant Pot for 30 minutes with the 1 ½ cup broth/ chile mixture. Set timer for 30 minutes. I let it naturally release while doing other steps.
Ø Seed and chop the Poblano’ s and dice the onion. Sauté in a pan in 1T oil (I use avocado almost exclusively).
Ø In the pot put the remaining broth, diced tomato’s including the juice, onions and peppers, Sazon Goya , taco seasoning and packet of the Fiesta dip mix and stir
Ø Cube the chicken and add to the pot. Simmer for 30 minutes or so. At the end I added about ½ salt and to taste the Splenda (or sugar) and vinegar. Top with cilantro and enjoy!!
That’s a wrap. As I said nothing fancy about it but it does hit the spot. I also like to drizzle a little Salvadoran crema on it with the cilantro. A squirt of lime is tasty too. ——-couple edit notes 1) The tortilla flavor comes from the Fiesta dip mix. I may have used another half packet if I had more 2) Appears this posted with odd spacing. Typed it in Word, emailed to phone and copy pasted. doesn’t seem to translate well for spacing lol. 2
Using up leftovers Chicken Tortilla Soup
· 3-4 lbs. boneless skinless chicken breast
· 8 cups extra strength Minors chicken broth
· 1T Chile Morita paste (can sub canned chipotle adobo sauce)
· 2 cans diced tomatoes
· 5 medium poblano peppers
· 1 medium sweet onion
· 2 packets Sazon Goya cilantro y achiote
· 3-4T (to taste) T taco seasoning
· 1 packet Hidden Valley Ranch Fiesta Dip mix
· 1T Splenda
· 1T white vinegar
Ø Mix the 8 cups of Minors broth using the paste at 1.5x strength. Into 1 ½ cups mix the Chile Morita paste. Put the chicken breast (was frozen) into the Instant Pot for 30 minutes with the 1 ½ cup broth/ chile mixture. Set timer for 30 minutes. I let it naturally release while doing other steps.
Ø Seed and chop the Poblano’ s and dice the onion. Sauté in a pan in 1T oil (I use avocado almost exclusively).
Ø In the pot put the remaining broth, diced tomato’s including the juice, onions and peppers, Sazon Goya , taco seasoning and packet of the Fiesta dip mix and stir
Ø Cube the chicken and add to the pot. Simmer for 30 minutes or so. At the end I added about ½ salt and to taste the Splenda (or sugar) and vinegar. Top with cilantro and enjoy!!
That’s a wrap. As I said nothing fancy about it but it does hit the spot. I also like to drizzle a little Salvadoran crema on it with the cilantro. A squirt of lime is tasty too. ——-couple edit notes 1) The tortilla flavor comes from the Fiesta dip mix. I may have used another half packet if I had more 2) Appears this posted with odd spacing. Typed it in Word, emailed to phone and copy pasted. doesn’t seem to translate well for spacing lol. 2
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Thank you again!
