1 tablespoon salt-free southwest chipotle seasoning (such as Mrs. Dash)
1/2 teaspoon kosher salt
1 teaspoon olive oil
2 cups thinly sliced celery stalks and leaves
1 1/2 cups chopped red onion
1/3 cup thinly sliced jalapeño pepper
1 tablespoon minced fresh garlic
1 teaspoon ground cumin
1 (32-ounce) carton chicken stock (such as Kitchen Basics)
3 cups cubed peeled butternut squash
2 bay leaves
6 (6-inch) corn tortillas
1/8 teaspoon ground red pepper
Sliced jalapeño pepper (optional)
How to Make It
Sprinkle chicken with seasoning and salt. Remove lid from a 6-quart Instant Pot®. Press [Sauté]; use [Adjust] to select "More" mode. When the word "Hot" appears, swirl in oil. Add chicken to inner pot; cook 5 minutes, browning on all sides. Remove chicken from pot. Add celery, onion, and jalapeño pepper to drippings; cook, stirring constantly, 4 minutes. Add garlic and cumin; cook, stirring constantly, 1 minute. Stir in 1 cup of the stock, scraping pot to loosen browned bits. Stir in remaining stock, squash, and bay leaves; add chicken. Turn cooker off.
Close and lock the lid of the Instant Pot®. Turn the steam release handle to "Venting" position. Press [Slow Cook], and use [Adjust] to select "Less" mode. Press [-] or [+] to choose 8 hours cook time. When time is up, remove chicken from inner pot with a slotted spoon; cool slightly. Remove and discard bay leaves.
While chicken cools, cut tortillas in half; cut tortilla halves crosswise into thin strips to measure 1 3/4 cups. Heat a large well-seasoned cast-iron skillet over medium-high heat. Coat tortilla strips with cooking spray, and sprinkle with red pepper. Add tortilla strips to skillet; cook 5 to 6 minutes or until crisp, stirring frequently. Remove from heat.
Remove chicken from bones; cut meat into bite-sized pieces. Discard bones. Return chicken meat to inner pot; stir in half of tortilla strips. Ladle soup into 6 bowls; top with remaining tortilla strips and, if desired, jalapeño slices.
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