1canRoTel tomatoes (10 oz) or a 14 oz can fire roasted
3cupschicken or vegetable broth, low sodium or regular
1teaspoonground cumin
1 ½teaspoonsmoked paprika(optional)
1teaspoonMexican oregano
2teaspoonshoney, plus more as needed(8 grams) -- I sometimes use more
¼ to ½teaspoonsalt or to taste! And you may need less depending on broth.
1bay leaf, whole
1cancorn, drained
1cupchopped cooked chicken
5corn tortillas for air frying or baking (optional)
Instructions
Set the Instant Pot to Sauté, and adjust to high. Add the chopped bacon and cook it for about 10 minutes or until browned. Remove it from the pot leaving behind the grease. There shouldn't be too much -- about about 2 teaspoons. As for the bacon, you can serve it on top of the soup or save it and use it on salads or pasta.
Add the butter, onions, carrots and jalapeno and together for 3-4 minutes. Add garlic and chopped tortillas. Cook for another 2 minutes, stirring and scraping any tortilla that sticks to the bottom.
Add the whole can of Ro-Tel or tomoatoes, undrained, and scrape bottom of Instant Pot. Add 3 cups broth, the cumin, honey and smoked paprika. At this point it won't be very hot because you are still in Sauté mode.
Taste the soup and adjust any salt or pepper or add any other ingredients you like. Add the bay leaf.
Put the top on the pot and set steam valve to the center, press manual, set time to "2", press manual again. Let soup pressure cook for 2 minutes. Allow for a natural release. This should take about 20 minutes. If you are in a hurry, you can do a quick release.
Open pot and stir in chicken. Alternatively, you can leave the chicken out and pour the soup over the chicken like they do in restaurants. Adjust any spices you like (more salt, less, pepper, whatever). Throw in some corn if you feel like it. Set the slow cook function or put it on a keep warm setting and serve when you are ready.
For more flavor, make the soup earlier in the day and leave it in the pot on the slow cooker "low" setting. This will allow the flavors to develop a little more.
Serve with air fried or baked corn tortilla strips. Cut the tortilla strips about ½ inch wide. Arrange in an air fry basket and spray with cooking spray or olive oil spray. Air fry at 250-300 for about 7 minutes. Alternatively, just bake them at about 350 for 8 to 12 minutes or until crisp.