CHICKEN SOUP WITH AVOCADO RECIPES

Steps:

• In the inner pot, add the vegetables first, then, chicken, and the herbs on top.
• Add 4 cups of cold water.
• Close the lid tightly and close the vent. Press Soup function on the Instant Pot.
• When the timer goes off, release the pressure naturally. It may take about 20-30 minutes after the timer goes off for the vent to open.
• Open the lid, take out the chicken and de-bone the meat.
• Reserve the bones to make bone broth. Put the meat back to the pot and stir.
• Crush the carrots and celery gently against the side of the pot with the back of a spoon.
• Add salt and pepper to taste.
• Garnish with thinly sliced onions, and scallions to serve. Enjoy!!

Steps:

• Preheat the oven to 350 degrees F.
• Place the chicken breasts skin side up on a sheet pan. Rub with olive oil, sprinkle with salt and pepper, and roast for 35 to 40 minutes, until done. When the chicken is cool enough to handle, discard the skin and bones, and shred the meat. Cover and set aside.
• Meanwhile, heat 3 tablespoons of olive oil in a large pot or Dutch oven. Add the onions, celery, and carrots and cook over medium-low heat for 10 minutes, or until the onions start to brown. Add the garlic and cook for 30 seconds. Add the chicken stock, tomatoes with their puree, jalapenos, cumin, coriander, 1 tablespoon salt (depending on the saltiness of the chicken stock), 1 teaspoon pepper, and the cilantro, if using. Cut the tortillas in 1/2, then cut them crosswise into 1/2-inch strips and add to the soup. Bring the soup to a boil, then lower the heat and simmer for 25 minutes. Add the shredded chicken and season to taste. Serve the soup hot topped with sliced avocado, a dollop of sour cream, grated Cheddar cheese, and broken tortilla chips.