Tomorrow is the first day in April and while it is sunny beyond the safety of my living room, it is only 30 degrees outside. Every day for the last week I’ve gotten layered up to go out for a run and it feels okay…for the first 5 minutes. I blast music for courage and the buildings do their part by blocking the infamous wind. But Chicago is deceiving because once you’re out of direct sunlight, the temperature seems to drop ten degrees. As soon as that first gust of wind hits my lungs I am already running towards the safety of my home—just like every day before this one. I speak for the entire city when I say that we Chicagoans are not okay!! Please send warm vibes. Until then, I’ll be in my kitchen cooking Chicken Tortilla Soup.
Chicken Tortilla Soup
3 chicken breasts (boiled and pulled ahead of time)
4 diced tomatoes
1/2 can Chipotle in Adobo
1 can tomato paste
10 oz frozen corn
32 oz chicken broth
Some carrots cut into matchsticks 1 cup Masa Harina*
4 garlic cloves
1 onion diced
1 tbsp chili powder
2 tbsp cumin
Corn Tortilla Strips
Instant Pot Directions**: Cut chicken breast into large chunks and throw into the instant pot along with all other ingredients. Pressure cook on high for 15 minutes. You can quick release the steam and the chicken should pull apart with two forks before serving.
Crock Pot Directions: Boil the chicken and pull ahead of time. Add all other ingredients to a large crock pot and turn crockpot to high. Stir in the pulled chicken and leave for one hour or until the vegetables are softened.
* This was the secret ingredient that had been missing in my tortilla soup for years. It gives the tortilla flavor while also thickening the broth.
** This is the Instapot that I purchased and it’s currently on sale! It is the ideal size for two people if you love leftovers like we do. Thanks to Amy and Angela for your encouragement on the purchase—it’s the only kitchen appliance that I’ve used in weeks!