Chicken Tortilla Soup (Instant Pot Recipe!)

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I use my Instant Pot weekly around here and because it is SUCH a kitchen game-changer, I want to share more recipes that are Instant Pot-friendly! If you aren’t familiar with the Instant Pot, it’s basically a superhero version of a crockpot - you can make sweet potatoes, chicken, rice, you name it - in 20 minutes. If it’s 5pm and you have no dinner plan and only frozen chicken in your freezer, put down the takeout menu - you seriously can have dinner cooked and ready in under 30 minutes! I promise! The best time to buy an Instant Pot is around Labor Day/Black Friday because of the major discounts, but if you are ready to make this dinner tonight, you can snag it here (I use the 6-qt. version for my family and we always have leftovers, FYI).

This is my new favorite recipe to make in the Instant Pot - this super flavor-packed chicken tortilla soup!

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Instant Pot Chicken Tortilla Soup

- 1 package chicken thighs or tenderloins
- 1 small onion, chopped
- 1 32-oz. box organic chicken stock
- 1 can diced chilies & tomatoes
- 1 can pinto beans
- 1 can northern beans
- 1 can black beans
- 1 jar tomatillo salsa
- 4 tbsp. olive oil
- 1 packet ranch seasoning mix
- 1 tbsp. cumin
- 1 tsp. paprika
- 1 tsp. garlic powder
- 2 tsp. salt
- 1 tsp. pepper
toppings: diced avocado, tortillo chips (Trader Joes makes an awesome Frito knock-off!), shredded cheese and sour cream


1. Drizzle 4 tbsp. olive oil in bottom of Instant Pot.

2. Place thawed chicken tenders in bottom of instant pot, separating them as best as possible.

3. Add in all the spices on top of the chicken, including the ranch dressing packet (still looking for a “cleaner” version of this - let me know if you have ideas!)

4. Add 1-1.5 cups chicken stock.

5. Select “pressure cook” and make sure the time is set to 12 minutes. Close and lock the lid and make sure the valve is set to “sealing”.

6. Once chicken is finished with the pressure cook cycle, use a fork and knife to shred the chicken.

7. Then add in the rest of the ingredients! The beans, diced chilies and tomatoes, beans, tomatillo salsa and remainder of the chicken stock.

8. Serve topped with diced avocado, some shredded cheese and a dollop of sour cream, along with some broken up tortilla chips. Dinner is served!

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White Pork Chili (a Whole30 Meal!)

Taken and slightly adapted from Danielle Walker's  Against All Grain Cookbook

Taken and slightly adapted from Danielle Walker's Against All Grain Cookbook

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This is my favorite recipe discovery from the past year. My sis-in-law Katie made this White Pork Chili for our family when I had just had Daxton, and it was the BEST thing to have during that cold month and newborn life. So I definitely associate this meal with feeling super loved and nourished. However, I happen to have a penchant for stews. I love one-pot meals, because they're so easy to make, and I especially love a hot bowl of soup. The original, paleo version of this recipe can be found in Danielle Walker's book, Against All Grain, however, I've changed it up to make this particular version Whole30-friendly. Don't let the lengthy ingredient list scare you - this stew is SO WORTH making. I promise you will love it. Omg I think I'm going to have to make more this week after drooling over these photos while I edited them.

- 2 pork chops, grilled or oven-baked until medium done, cooled, and then diced
- 1 small jar tomatillo salsa
- 1/2 cup cashew butter
- 2 poblano peppers, deseeded and chopped
- 2 large sweet potatoes, diced
- 2 large zucchinni, diced
- 4 cups chicken stock
- 2 tbsp. olive oil
- 1 onion, chopped
- 2 tbsp. garlic, minced
- 2 tsp. ground oregano
- 2 tsp. turmeric
- 2 tsp. cumin
- 1 tsp. paprika
- salt and pepper to taste
- 1 tbsp. fresh squeezed lime juice
- 1 bunch fresh parsley, roughly chopped

1. Heat olive oil in a large stockpot over medium heat. Saute the onion and garlic together until soft and fragrant.
2. Add the peppers, sweet potatoes and all the spices and saute for another 5 minutes or so, until the vegetables are soft.
3. Pour in the chicken stock, then add the zucchini.
4. Add in the rest of the ingredients and cover the stockpot. Return every few minutes to stir, as the cashew butter will need to continuously mixed in.
5. Once the vegetables are soft and the pork is warmed all the way through, this is ready to eat!
6. Top each bowl with a handful of parsley and a fresh squeeze of lime.

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There you have it! This meal stand alone beautifully by itself. If you aren't doing Whole30, you can add a splash of white wine to the broth. You can also serve it with some delicious baked bread to sop up all the savory goodness. Oh gosh, this is SUCH a great winter stew, I hope you super love it! Let me know if you decide to make it! xx

Roasted Tomato Soup

I went to an afternoon class at Williams-Sonoma a few weeks ago with my dear friend Liz. We were learning how to use our high-powered blenders to make some autumn recipes. Side note - did you know that Williams-Sonoma offers free technique classes every Sunday at 1pm? I am overjoyed! You know where I will be on Sundays from now on. That store is my happy place. My Christmas list is already brimming with kitchen must-haves. Okay, enough crushing on WS. The point is, at the class I learned how to make a roasted tomato soup. Then I went home and played around with the recipe a bit. And I'm not going to say I'm happy - I'm thrilled. This soup is divine. Skip your way over to the grocery store and snatch up these ingredients. You are going to want to make this tonight.

- 3 lb. Roma tomatoes
- 1 yellow onion, chopped
- 2 tbsp. minced garlic
- 5 tbsp. olive oil, divided
- 1 bunch of fresh thyme leaves
- 2 tbsp. balsamic vinegar
- 4 cups chicken stock
- 1 cup white wine
- 1 bunch of fresh parsley, chopped
- salt & pepper to taste
- fresh grated Parmesan cheese, optional

1. Preheat the oven to 350 degrees.
2. Slice the tomatoes in half and place in a large glass baking dish, insides facing up.
3. In a small bowl, combine 3 tbsp. olive oil, balsamic vinegar, garlic, fresh thyme, salt and pepper and whisk together until well mixed.
4. Carefully drizzle the glaze over the open-faced tomatoes.
5. Place tomatoes in the oven and roast for 1 hour.

6. Heat a dutch oven on the stove over medium heat. Add remaining 2 tbsp. olive oil to coat the bottom of the pan.
7. Add the onion, saute for 3-4 minutes. Keep stirring so the onion doesn't burn.
8. Add 1 cup of the white wine and bring to a simmer.
9. Add the tomatoes and chicken stock to the dutch oven. Bring to a boil, then remove from heat.
10. In batches, puree the mixture until smooth. I used a Vitamix, but you can use any high-powered blender.
11. Return the pureed soup back to the dutch oven, heating over low. Add the parsley, making sure to mix well.
12. Ladle into bowls, top with a bit more parsley and Parmesan cheese, if desired, and serve immediately.

Seriously, this soupppppp. It's just so incredible and autumnal and just what the doctor ordered. And if you want to get fancy, this would be simply perfect if served with a side salad, grilled cheese or toast points. Bon Appetit, friends!