Description
A delicious and hearty chicken tomatillo soup, perfect for warming up on a chilly day.
Ingredients
Scale
- 1 can (10 oz.) Ro-Tel Diced Tomatoes and Green Chiles (or similar canned tomatoes)
- 6 medium-sized tomatillos, chopped to make about 2 cups finely chopped tomatillos
- 1 medium onion, finely chopped
- 8 cups chicken stock
- 1 can (4 oz.) diced green chiles (Anaheim chiles, not Jalapenos!)
- 1 tsp. Mexican oregano
- 1/2 tsp. ground cumin
- 1 tsp. salt (or a little less, to taste)
- fresh-ground pepper to taste
- 4 cups diced cooked chicken breast
- 1 pkg. (10 – 12 oz.) frozen cauliflower rice
- 1 cup chopped fresh cilantro (more or less to taste)
- 1 T fresh-squeezed lime juice (or more, add one tablespoon and taste to see if you want more)
- 2 diced avocados, for serving (optional but highly recommended)
- Fresh lime pieces to squeeze into the soup at the table (optional)
Instructions
- Dump Ro-Tel Tomatoes into a colander placed in the sink and let them drain while you chop tomatillos and onion. (We used original flavor Ro-Tel, but you might want to use mild Ro-Tel if you’re cooking for kids.)
- Remove husks from tomatillos, wash if needed, cut off end where the stem was, then chop up tomatillos into small pieces.
- Chop onion into small pieces.
- Put drained tomatoes, chopped tomatillos and onions, chicken stock, diced green chiles, Mexican Oregano, ground cumin, salt, and fresh-ground pepper into the Instant Pot. (We used Kirkland Organic Chicken Stock, but if you have homemade chicken stock that will be even better!)
- Lock Lid, set Instant Pot to MANUAL, LOW PRESSURE (or use Soup Setting), 20 MINUTES.
- While Instant Pot comes to pressure and cooks 20 minutes, chop up enough cooked chicken breast to make 4 cups cooked chicken. (We used cut-up rotisserie chicken from Costco.)
- Break apart the cauliflower rice in a package of frozen cauliflower rice (you can do this by pounding it on the counter before you open the package) then put cauliflower rice into a bowl or measuring cup and let it start to thaw.
- When pressure cooking time is up, use QUICK RELEASE METHOD to release the pressure.
- Add cooked chicken and cauliflower rice to the Instant Pot. Set to SAUTE, MEDIUM HEAT, and simmer 15-20 minutes uncovered, or until soup has cooked down some and flavors are combined. (If it seems like it’s boiling too much, turn Instant Pot temperature down to low.)
- Chop cilantro, cut up avocado, and cut limes while the soup is simmering. (Toss the avocado with a little lime juice if desired to keep it from turning brown.)
- Add chopped cilantro and lime juice and simmer 2-3 minutes more.
- Serve Chicken Tomatillo Soup hot, with more lime and chopped avocado to add at the table if desired.
Notes
- This soup is versatile; feel free to adjust the spice level by using different types of diced tomatoes or adding more hot chiles.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 860mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 29g
- Cholesterol: 90mg