Chicken Tortilla Soup Recipe (Instant pot and stove top)

• 1-2 tablespoons olive oil ↔ Remplacer
• 1 onion, diced ↔ Remplacer
• 5 garlic cloves, rough chopped (or sub 1-2 tablespoons granulated garlic) ↔ Remplacer
• 1-2 cups carrots, diced ↔ Remplacer
• 1 cup celery, diced ↔ Remplacer
• 14.5 ounce can diced tomatoes and juices (or fire-roasted) or 1 ½ cups diced tomatoes w/juices ↔ Remplacer
•  4-ounce can, mild green chilies (or sub a poblano chili, diced) ↔ Remplacer
• 2 lbs chicken (boneless, skinless, thighs or breasts) left whole –see cooking notes ↔ Remplacer
• 1 cup dry black beans,or sub  1 to 2  14-ounce cans black beans (or sub corn) see notes ↔ Remplacer
• 4 cups chicken stock or broth (or water with 4 chicken bouillon cubes) ↔ Remplacer
• 2 cups water ↔ Remplacer
• 2 teaspoons salt, more to taste ↔ Remplacer
• 2 teaspoons cumin ↔ Remplacer
• 2 teaspoons chili powder ↔ Remplacer
• 2 teaspoons dried oregano ↔ Remplacer
• lime juice from 1-2 limes ↔ Remplacer
• optional: for a smoky heat, add a little chipotle (either the adobo sauce from canned chipotles, or a little ground chipotle powder to taste. ) ↔ Remplacer

Les conversions sont approximatives ; la source originale reste la référence.

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