Bike KITchen - Tortilla Soup
We came up with this recipe after returning from a 5 hour ride. It’s so basic, but it’s so good. You can use an instant Pot to speed up the process or you can use a store-bought rotisserie chicken. Or you could leave out the chicken altogether.
I just biked Five Hours Tortilla Soup
2 boneless, skinless chicken breasts
2 cups chicken stock
1 jar tomatilla salsa (we used Frontera)
1 jalepeno, seeded and diced (optional)
1 tablespoon cumin
1 cup frozen corn
1 tablespoon cream
2 corn tortillas, cut into strips and baked
sliced grape tomatoes
grated cheddar cheese
Add stock, salsa, chicken, jalepenos, and cumin to an Instant Pot.
Lock in lid and set vent to “sealing.”
Cook on high pressure for 12 minutes and release pressure manually.
Remove chicken and when it is cool enough to handle, shred it with a fork.
Add shredded chicken back into the pot along with the frozen corn. Add cream if you are using it (for a little extra richness) and add some water if soup is too thick or strong.
Use the Saute Function on Low to gently reheat the soup.
Serve with tortilla strips any or all of the toppings listed above.