I’ve thought a lot about if I want to continue an online presence. I don’t want to be famous. I don’t want to be “known”. When I die, it won’t make a huge ripple in time or space. But I would like my children to be able to make my recipes after I’m gone. So…I will be putting them here. As well as hard copy.

Servings 12 Servings

Ingredients

• 2 Tbs Olive Oil Extra virgin
• 2 Cloves Garlic Minced
• 1 Medium Onion, yellow Diced
• 1 Medium Carrot Diced
• 2-3 Stalks Celery Diced
• 3 Medium Bell peppers I used 1 green, 1 red, 1 yellow
• 1 Tsp Black pepper Finely ground
• .5 Tbs Salt Kosher
• .5 Tbs Garlic powder
• .5 Tbs Onion powder
• .5 Tbs Dark chili powder
• .5 Tbs Oregano Dried, Mexican if you can
• 1 Tbs Cumin
• 1 Tbs Chicken Base Preferably Better Than Bullion
• 1 Can Diced Tomato With cilantro and lime, 10oz Can
• .5 Can Crushed tomato 28oz can
• 1 Can Enchilada Sauce 10oz can
• 1 Large boneless, skinless chicken breast
• 1 Can Black beans 10oz can, rinsed
• 1 Can Corn 10oz can, rinsed
• 4-6 Cups Water or what is needed to get to desired fill line

Optional Toppings

• 3 Oz Cheddar cheese Sharp, shredded
• 12 Tbs Tortilla strips Divided
• 12 Tbs Sour Cream Divided
• 6 Tbs Fresh cilantro Minced
• 2 Medium Avocados Diced and peeled
• 1-2 small jalapeños sliced
• 1.5 Medium Limes Cut into wedges

Instructions

• Turn the InstantPot onto sauté function on high temp and allow it to heat.
  
• Dice the onion, carrot, celery and bell peppers. Set aside.
  
• Peel and mince the garlic.
  
• Drizzle the olive oil into the hot InstantPot.
  
• Add the minced garlic and stir for a few seconds.
  
• Add the diced onion, carrot, celery and bell peppers. Stir to coat in fat and allow it to sauté for 1-2 minutes.
  
• Sprinkle the salt, pepper, cumin, chili powder, oregano, onion powder and garlic powder over the sautéing vegetables. Stir the spices into the mix.
  
• Add the chicken base and bay leaf.
  
• Add the diced tomatoes, crushed tomatoes and enchilada sauce. Stir to combine.
  
• Add water to the “half fill line” for a chunkier soup or the “max PC line” for a thinner soup with more broth.
  
• Place lid on the InstantPot and set it for manual pressure, high heat with a pulse or quick release.
  
• Once the time is up and the pressure has been released, open the lid.

• Slice the breast into 3-4 long strips. Slice the chicken on a bias thinly crosswise.
  
• Add the sliced chicken, rinsed black beans and corn to the soup.
  
• TASTE! Take a taste of your soup and adjust the salt and spices until you achieve butt wiggle.

• Ladle into deep bowls. Top each bowl with 1/4 oz cheese, 1 tbs sour cream, 1 tbs tortilla strips, 1/2 tbs cilantro, avocado chunks, jalapeno slices and serve with a lime wedge.
  
• Leave off any garnishes you don’t like