The Best Homemade Tortilla Soup
Equipment
- Instant Pot
- Vitamix
Ingredients
Ingredients for the broth:
- 1 whole chicken
- 1 bunch carrots
- 4 whole bulbs garlic
- 1 shallot
- 5 red peppers
- 1 cayenne pepper
- 1 serrano pepper or jalapeño pepper
- 1-2 whole onions
Ingredients for Vegetable Puree:
- 1 bunch carrots
- 1 bunch cilantro
- 4-6 tomatoes
- 10 mushrooms
- 1 zucchini
- 1 squash
- 5 stalks celery
- 1 red bell pepper
- 2 jalapeños
- 1 small cabbage
- Ingredients for Chunky part of soup:
- 6 corn on the cob
- 1.5 cup black beans soaked overnight
- 2 packs taco seasoning I made mine homemade you can choose your favorite brand but pay attention to the ingredients.
Instructions
Friday night:
- Cut all the veggies for the broth.
- Add clean chicken to Instant Pot with chopped veggies.
- Select, “Slow Cook” button on Instant Pot.
- It will cook for 8 hours and be perfect in the am.
- Soak 1.5 cups of black beans.
- Add 2 tablespoons of Apple Cider Vinegar to the soaking black beans.
Saturday Morning:
- Turn off Instant Pot (it will self-switch to warming setting if you sleep past 8 hours —totally fine.)
- Once the soup is cool, pour the soup from Instant Pot into your big soup pot.
- Now take all the chicken skin out and gently shred the chicken.
- Now clean out the Instant Pot.
- Wash your soaked black beans under cold water to get all the grime and Apple Cider Vinegar off.
- Add rinsed black beans to Instant Pot, and add about 4-5 cups of water. Select “Bean/Chili”
- Begin pureeing all the vegetables.
- As the Vitamix begins to get full, start pouring some of the puree into the soup pot with the chicken.