Instant Pot Chicken Tortilla Soup, Freezer Meal

Instant Pot or Slow Cooker Chicken Tortilla Soup, Freezer Meal/MyBajaKitchen.com

.Instant Pot or Slow Cooker Chicken Tortilla Soup, Freezer Meal/MyBajaKitchen.com

Prepare this Instant Pot chicken tortilla soup on the weekend and freeze it for later or if you have the time you can make it in the morning and toss it in the Instant Pot or a slow cooker. Either way you return to a delicious soup in the evening. You can cook this recipe on the stove top without a slow cooker, simmer for 40 minutes.

I made a double batch and froze one batch for later.

Instant Pot or Slow Cooker Chicken Tortilla Soup, Freezer Meal/MyBajaKitchen.com

If you freeze a batch then thaw the meal overnight in the refrigerator and dump it into the Instant pot on the slow cooker setting in the morning with a 6 cups of broth or chicken stock. I use generous tablespoons full of spices every time I use the slow cooker because the spices mellow after a few hours or simmering. I want to taste all of those fragrant Mexican spices.

Instant Pot or Slow Cooker Chicken Tortilla Soup, Freezer Meal/MyBajaKitchen.com

Serve Instant Pot chicken tortilla soup with tortilla strips, cilantro, sour cream or la creme, diced avocado, crumbled cotija or shredded cheddar cheese and lime wedges.

Instant Pot or Slow Cooker Chicken Tortilla Soup, Freezer Meal/MyBajaKitchen.com

 

Special Diets?

A Weight Watcher’s friendly meal, but use fat free sour cream (not a fan) and go easy on the cheese and tortilla strips. The soup is loaded with vegetables, fiber and flavor. Soup fills you up faster than tacos!

Paleo diets exclude legumes, the pinto beans, but a real food diet would welcome them. In my opinion legumes are an inexpensive, healthy source of protein and fiber so I include them in my lower carbohydrate real food diet.

Vegetarians and vegans can modify this recipe by leaving out the chicken and using vegetable broth. The spicy soup and vegetables are the best part of this recipe anyway.

 

Instant Pot or Slow Cooker Chicken Tortilla Soup, Freezer Meal/MyBajaKitchen.com
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Instant Pot Chicken Tortilla Soup

An Instant Pot recipe that can be made in a slow cooker or simmered on the stove top. Easy, healthy real Mexican flavored soup loaded with vegetables and fiber. Double the recipe and freeze 1/2 before cooking for a ready to cook slow cooker dinner. 

Servings 4
Author TraceyDelaplain

Ingredients

  • 6 cups low sodium chicken broth or stock
  • 1 pound skinless, boneless chicken breasts and/or thighs
  • 2 cups cooked pinto beans substitute kidney or black beans
  • 14 ounces fire roasted tomatoes 2 cups fresh diced tomatoes
  • 14 ounces canned fire roasted tomatoes substitute 2 cups fresh
  • 1 cup diced onion
  • 1 cup corn kernals frozen, fresh or canned
  • 1 cup sliced fresh carrots
  • 1 cup sweet peppers, poblano or bell pepper
  • 1 cup chopped cilantro divided, 1/2 cup cooked, 1/2 cup raw to serve
  • 3 cloves garlic minced 1 tablespoon dried
  • 1 tablespoon olive oil
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 2 teaspoons Mexican oregano
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 avocado
  • 1 cup crisp corn tortilla strips or tortilla chips crushed
  • 1/2 cup sour cream
  • 1 fresh lime
  • 1/2 cup crumbled cojita cheese substitute any cheese

Instructions

  1. Sauté onions and garlic in a tablespoon of olive oil until soft on the sauté setting. Add remaining ingredients and use the slow cooker low setting for 6-8 hours or high setting for 4 hours. 

    Serve with diced avocado, tortilla strips or chips crushed, additional chopped cilantro, sour cream or la creme, and lime wedges. 

Recipe Notes

To freeze this before cooking as part of a weekly meal prep, combine all soup ingredients except canned tomatoes and broth. Let the meal thaw overnight in the refrigerator and toss into the Instant Pot in the morning with the canned tomatoes and broth. To cook this on the stove top, simmer 40 minutes or until the vegetables are soft. 

Pin it for later. You might like my Pinterest Board, Instant Pot Mexican Recipes.  
Instant Pot Chicken Tortilla Soup. #Healthy Mexican Soup, #Freezer Meal, MyBajaKitchen.com



 

Sheet Pan Chipotle Chicken Fajitas, Spicy Yogurt Marinade

Sheet pan chicken fajitas/ MyBajaKitchen.com

Sheet Pan Chipotle Chicken Fajitas, an easy weeknight family meal.
Try it tonight.

 

I am loving sheet pan meals. Once the weather turns hot in Baja, I will abandon the oven meals, but they’re perfect for autumn days in Nevada. These sheet pan chipotle chicken fajitas were so easy and delicious. You can grill this recipe in a grill pan outside, just as easily, when it is too hot to bake.

I was visiting my son, who doesn’t have an outdoor grill in his fancy high-rise apartment so I baked these fajitas in the oven and they were delicious and easy.

Marinate the chicken in yogurt, chipotle and cilantro for at least 2 hours up to 8 hours, then toss the chicken, peppers and onions onto a sheet pan and bake. It couldn’t be any easier and the clean up was a breeze on a parchment lined pan. As you know, I’m avoiding cooking on aluminum foil and I’ve been quite happy with parchment paper as a healthy substitute.

Sheet pan chicken fajitas/ MyBajaKitchen.com

One pan and easy clean up

The yogurt marinade makes the chicken slightly spicy hot and really moist. Add or subtract the chipotle to adjust the heat. One chipotle and 1 tablespoon of adobe sauce gave this a mild but noticeable kick of heat. Use this marinade for simple grilled chicken for salads, tostadas, or tacos.

Heat your tortillas in the oven for the last 10 minutes. Wrap in parchment or place them in a cake pan.

Special dietary concerns?

Paleo or Keto diets?
Skip the yogurt marinade or use an appropriate paleo substitute. Try coconut or almond yogurt.  For Keto diets, use a lettuce wrap or a low carb tortilla like cauliflower or almond flour tortillas. I haven’t tried these recipes but they look easy and healthy.

Vegan or vegetarian diet?
Substitute thick slices of portobello mushrooms or tofu marinated in coconut or almond yogurt. Cashew cream with lime would be great in place of sour cream.

Weight loss diets?
These are perfect with low-fat chicken and healthy vegetables. Go easy on the guacamole, a little goes a long way, and skip the sour cream. Small whole grain tortillas or lettuce wraps will save a few calories. Make the veggies the star of this meal.

Sheet pan chicken fajitas/ MyBajaKitchen.com

I tossed the bell peppers with cumin, oregano, smoked paprika, olive oil and more cilantro before baking them. You can substitute a prepared fajita or taco seasoning but I’m not a fan of the scary extra ingredients or the cost of store bought seasoning packets. If you buy the individual spices you can use them in multiple Mexican or Mediterranean dishes or make your own spice combinations and store in air tight jars for quick additions to meats and vegetables.

I want to try these with poblano peppers for a little more heat. I prefer red bell peppers over green but use whatever is freshest. Any type of onion will be fine.

Sheet pan chicken fajitas/ MyBajaKitchen.com

 

Serve with homemade guacamole. An easy recipe.

Mash and avocado with 1 minced garlic clove, 1/4 cup chopped cilantro, 1/4 to 1/2 of a minced Serrano chili, juice from 1/2 of a lime and salt to taste. Simply guacamole! No need to buy that weird pre-made grocery store stuff. Yuck.

Make your own salsas

 

I used fresh pico de gallo, which I make every week, but try a fruit salsa, like pineapple or watermelon, with these versatile sheet pan chipotle chicken fajitas.

Pin it for later. You might like my Taco Tuesday Pinterest board or Mexican Salsas board. I’ve taken the work out of finding taco and salsa recipes for you. Send me an email if you want to join these popular board.

Sheet Pan Chipotle Chicken Fajitas /MyBajaKitchen.com, #Healthy Mexican Recipe

Sheet pan chicken fajitas/ MyBajaKitchen.com
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Sheet Pan Chipotle Chicken Fajitas

A delicious sheet pan Mexican dinner with chipotle marinated chicken and charred bell peppers and onions. Serve in warm tortillas with guacamole and sour cream. Inexpensive, nutritious and fast family meal. 

Course Main Course
Cuisine Mexican
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4 People

Ingredients

  • 16 Ounces Skinlesss chicken breast or thighs
  • 1/2 Cup Plain Greek yogurt Regular plain yogurt is fine
  • 1 Chipotle pepper chopped More to taste
  • 1 Tablespoon Canned Adobe sauce
  • 1 Cup Fresh cilantro, divided
  • 4 Cups Bell peppers, any color 2 large peppers
  • 2 Cups Onion, sliced
  • 1 Tablespoon Smoked paprika
  • 1 Tablespoon Ground cumin
  • 1 Tablespoon Dried oregano
  • 1 Tablespoon Garlic powder Or 1-2 cloves minced garlic
  • 2 Tablespoons Olive oil
  • 8 Flour or corn tortillas
  • 1 Cup Guacamole
  • 1 Cup Sour cream or la crema
  • 1 Cup Salsa Fresh pico de gallo is best

Instructions

  1. Cut chicken into 1 inch wide strips. Mix yogurt with 1/2 cup of cilantro, chopped chipotle and adobe sauce. Marinate chicken 2-6 hours. 

    Slice bell peppers and onions into 1/2 inch strips and combine with spices and olive oil. 

    Arrange chicken strips and vegetables on a sheet pan. Bake in a 375 degree oven for 30 minutes until chicken is opaque and vegetables are slightly charred. 

    Serve with warm tortillas, guacamole, sour cream and salsa. 

Recipe Notes

You can substitute a fajita spice mix or taco seasoning for the spices and salt but the individual spices allow you to adjust the salt, avoid unneccesary preservatives and anti-caking ingredients. Any salsa can be used. Serve with lime wedges if you desire. Poblano peppers would be a delicious substitution for the bell peppers. 



What’s your favorite sheet pan meal? Please share in the comments. Share the love on Pinterest and Facebook.

Sheet pan chicken fajitas/ MyBajaKitchen.com

Instant Pot Chicken with Creamy Rosemary Mushrooms, Freezer Slow Cooker Meal

Instant Pot chicken mushrooms and creamy goat cheese recipe/ MyBajaKitchen.com

Try this simple yet elegant, easy Instant Pot chicken recipe with baby Portobello mushrooms and creamy goat cheese over polenta. I just purchased an Instant Pot and I’m experimenting with recipes for the slow cooker and the pressure cooker settings. This is a slow cooker recipe so you can make it in any slow cooker.

This post contains affiliate links to Amazon. If you buy my suggestion the I get a few cents. I can fully endorse the Instant Pot.

The magical Instant Pot

 


I wasn’t sure what all the fuss was about so I tripped around the internet for advise and was convinced that I couldn’t live without this all-in-one cooking appliance. It sautés and browns, steams, warms, substitutes for a pressure cooker and a slow cooker and even makes yogurt.

One Pot, easy clean up! 

I love the fact that I can do all the steps in one pot. It’s easy to clean and takes up the same space as a large slow cooker. My kitchen in Baja is small and I don’t have a lot of storage space so this is perfect. I wanted a pressure cooker in Baja so I decided to upgrade to the Instant Pot. I’m glad I did and it’s been fun finding and developing recipes.

A fancy make ahead, freezer to Instant Pot chicken and mushroom recipe for any night. 

Put all of the ingredients except the cheese in a freezer safe bag and freeze. Take it out the night before you want to cook it and let it thaw in the refrigerator overnight. Put everything except the cheese in the Instant Pot and cook for 4 hours on high or 8 hours on low. You’ll have moist rosemary garlic chicken with tons of mushrooms. Stir the creamy goat cheese (or cream cheese) into the hot chicken and it will be ready to serve alone or over pasta, quinoa or polenta. I used 4 ounces of chèvre with herbs so the overall fat content is low and the mushrooms are filling and a great source of fiber and vitamin D.

Fresh goat cheese is readily available from the rancheros and at the grocery stores. I understand that it will be available at the weekly Loreto CSA pick up sites as well this year. Any creamy cheese, would  work and the Loretan ranchers make a fabulous fresh chèvre with finally chopped peppers. I’ll use that for my next batch of Instant Pot chicken.

[lt_recipe name=”Instant Pot Chicken and Creamy Rosemary Mushrooms” servings=”4″ prep_time=”20 MINUTES ” cook_time=”4-8 HOURS ” difficulty=”Easy” summary=”A slow cooker recipe with rosemary and garlic chicken and creamy mushroom sauce to serve over pasta, polenta or quinoa. ” print=”yes” image=”http://mybajakitchen.com/wp-content/uploads/2017/09/final-6-279×300.jpg” ingredients=”2 chicken breasts;1 pound baby portobello mushrooms, may substitute white mushrooms.;1 cup, chopped onions;1 tablespoon olive oil;2 gloves garlic, minced;1 tablespoons dried rosemary or two fresh rosemary sprigs;1 bay leaf;1 teaspoon sea salt;1/2 teaspoon black pepper ;3/4 cup chicken stock or water;;4 ounces chèvre, may substitute cream cheese;2 tablespoons fresh parsley ;” ]Remove chicken skin and dice chicken into 1 inch pieces. Salt and pepper the chicken. Clean and slice mushrooms. Dice onions and mince garlic. ;;If you are preparing this in advance as a freezer ready meal then combine all ingredients except the cheese and parsley and freeze until ready to cook.;;In you aren’t freezing this meal then take the extra time to sauté the onions and garlic until translucent, about 5 minutes, using the sauté Instant Pot function. Add chicken and cook for 5 minutes until slightly browned. If you don’t have a slow cooker with a sauté function then you can skip these steps. ;Add mushrooms and remaining seasonings. Add 3/4 cup of water. ;Seal the Instant Pot. Touch the slow cooker button and adjust the heat and time. Low setting for 6-8 hours or high setting for 4 hours of cooking. ;Before serving stir chèvre into the hot chicken and mushrooms until combined and a creamy sauce develops. Stir in fresh parsley. Serve alone or over polenta, rice, pasta or quinoa. [/lt_recipe]

Do you have an Instant Pot? Please share any of your Instant pot recipe links in the comments. I’m excited to use this in Baja for pinto beans, artichokes, tortilla soup, barbacoa beef, pork carnitas and…….

Endless possibilities!

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Instant Pot Chicken with Creamy Rosemary Mushrooms /MyBajaKitchen.com

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Hatch Chile Quesadillas Stuffed With Cheddar and Chicken

Hatch chile quesadilla, cheddar and chicken, #hatch chile recipe, #quesadilla

Make these hatch chile quesadillas with cheddar cheese and spicy ground chicken before the hatch season ends.

In Baja I make roasted poblano and cheese quesadillas almost every week. So what’s the fuss over hatch chiles?

I bought a bunch to try and Voila! Hatch chile quesadillas are now a family favorite.

The hatch green chile was originally cultivated in New Mexico and it’s part of their culinary heritage. It has a unique chile flavor somewhere between a poblano which I think is a little fruity and an Anaheim which I think is more green tasting. The heat in hatches varies but mine were mildly hot and were a perfect complement to cheddar cheese and spicy ground chicken.

 

 

Spicy chicken taco meat.

Remember when I said that I grind my own meat? Buying a whole  chicken will save you money over buying ground chicken and it’s much safer; less factory handling and therefore less risk of bacterial contamination.

The taco meat was made with ground chicken and thigh meat. I cut up the chicken and removed the thigh and breast meat from the bone, saved the legs and wings for grilling with margarita marinade, and made chicken stock with the back and bones. I can make 4-5 meals for two from one whole chicken. I paid ~$6.00 for the whole chicken and ground chicken sells for $4-5 per pound in Nevada. I don’t normally see ground chicken in rural Mexico so grinding is a perfect, inexpensive and healthy solution.

Partially freeze cut up chicken thigh and breast meat for 40 minutes and then grind. Freeze in smaller portions or cook immediately and serve. I used my homemade taco seasoning mix.

Homemade Taco Seasoning

INGREDIENTS
1 tablespoon cumin seeds
1 tablespoon ground California chili
1 tablespoon New Mexico chili
1 tablespoon Spanish smoked paprika
1 tablespoon garlic powder
1 teaspoon dried Mexican oregano
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon dried thyme
1 bay leaf crushed

Crush spices in a mortar and pestle and store in a dry jar.

I use this meat grinder from Amazon and I love it. This is an affiliate link. I get a few cents if you buy one.

Easy Hatch Chile Quesadillas

  1. Fire roast the chiles outside on the grill or over a gas flame in the house. Roast until soft and well charred. Put the chilies in a paper bag after roasting, let cool and then rub off the skins and remove the seeds before using.
  2. Cook the ground chicken with 1.2 cup of onions chopped, a 1/4 cup of water and 1 tablespoon of taco seasoning. Vegans could leave off the chicken or substitute non-animal alternatives like mushroom chorizo.
  3. I used shredded cheddar cheese but any melting cheese will work. Chihuahua cheese is a close substitution in Mexico.
  4. Build quesadilla by layer hate chiles, cheese and spicy chicken. Add cilantro and/or jalapeño slices if you desire.
  5. Brush each tortilla with olive oil and grill in a pan or on an outdoor grill.

Quesadillas have to be grilled or fried.  Don’t even think about microwaving a quesadilla. Ever!

Have you tried hatch chile quesadillas? I liked them and I’m saving this recipe to repeat with poblano peppers.

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Hatch Chile Quesadillas, #cheddar quesadillas, #chicken quesadillas



Grilled Chicken Bacon Ranch Salad, Make Your own Yogurt Ranch Dressing

Grilled Chicken Bacon Ranch Salad with Spinach and Avocado

Grilled chicken breast marinated in homemade yogurt ranch dressing, wrapped in bacon and tossed with fresh spinach, avocado, and tomatoes. Drizzle more yogurt ranch dressing for a main meal salad inspired by a California Club sandwich.

Grilled Chicken Bacon Ranch Salad with Spinach and Avocado

This is a low carb, whole food meal with healthy substitutions of low-fat Greek yogurt dressing, no nitrate bacon and skinless chicken breasts.

Feeling spicy?
Make chipotle pepper ranch dressing by adding 1/2 to 1 chipotle pepper and a teaspoon of adobe sauce. Heat it up!

I’m sharing my salad at Fiesta Friday.

[lt_recipe name=”Grilled Chicken Bacon Ranch Salad” servings=”4″ prep_time=”15M” cook_time=”20M” total_time=”MARINADE 2-24 HOURS, READY IN 35 MINUTES ” difficulty=”Easy” summary=”Grilled chicken breasts marinated in yogurt ranch dressing and wrapped in bacon. Serve over salad greens and avocado for a main meal salad. ” print=”yes” image=”http://mybajakitchen.com/wp-content/uploads/2017/07/image-65-278×300.jpeg” ingredients=”2 chicken breast halves;4 bacon slices, nitrate free;1 avocado, sliced;1 tomato, sliced ;4 cups salad greens, any combination, spinach, kale, arugula, romaine lettuce;1/2 cup plain 2% or fat-free yogurt;1/2 cup mayonnaise;2 teaspoons minced shallot or green onion ;1 teaspoon dried dill weed;1 tablespoon fresh or dried parsley;1 teaspoon garlic powder ;1/4 teaspoon sea salt;1/4 teaspoon ground black pepper;” ]Slice each chicken breasts length wise into two pieces. Mix yogurt, mayonnaise and seasonings for the marinade and dressing. Place 1/2 cup of dressing/marinade over chicken breasts and marinade 2-24 hours. ;Remove chicken from marinade and discard marinade. Pre-cook bacon in the microwave for 2 minutes, discard bacon fat. Wrap each breast in a slice of bacon. Grill chicken and bacon on medium heat until chicken is cooked through, about 15 minutes, carefully turning once. ;Assemble salad greens in a serving bowl or platter. Top with avocado and tomato slices. Slice chicken breasts and assemble over salad greens. Drizzle with remaining yogurt ranch dressing. Serve immediately while chicken is warm. [/lt_recipe]

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Grilled chicken, bacon, avocado, tomato salad and homemade yogurt ranch dressing

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Tequila Lime, Orange, Margarita Marinade for Fish and Chicken

MyBajaKitchen

Make this quick margarita marinade for chicken or fish by combining limes, oranges and tequila. You can substitute orange juice for the tequila but the tequila does give this simple marinade a uniquely Mexicana flare. Use a tequila that you would also drink, just like when adding wine to any dish. I’m a fan of aged tequilas, reposado or añejo for sipping and cooking. My favorite is Casadores.
Here’s an article in Town And Country Magazine that you might find interesting about tequila
.
Marinade fish or chicken for a tasty grilled or baked Baja meal in margarita marinade. 

One sheet pan meal idea.
I marinated my salmon for 20 minutes and baked it on a baking sheet with asparagus at 350 for 20 minutes. The marinade adds a slightly sweet glaze to the salmon. I think tequila lime marinade would be tasty on grilled fresh red snapper, halibut or dorado.

Delicious grilled chicken.
Marinade chicken pieces for 30 minutes to 6 hours. Grill on indirect moderate heat because the sugar can burn. Toss on zucchini slices and corn on the cob for a complete BBQ fiesta.
Of course having a pitcher of perfect margaritas would be a welcome addition to any BBQ.

[lt_recipe name=”Margarita Tequila Marinade ” servings=”4 servings ” prep_time=”10 MINUTES ” total_time=”10 MINUTES ” difficulty=”Easy ” summary=”An easy marinade of tequila, lime and oranges with a touch of sweetness for fish or chicken. ” print=”yes” image=”http://mybajakitchen.com/wp-content/uploads/2017/06/image-44-208×300.jpeg” ingredients=”Fresh orange juice, 3/4 cup, 2 oranges;Fresh lime juice, 1/4 cup, 1 lime;1 ounce tequila, may substitute orange juice;1/4 cup brown sugar;1/4 cup cilantro ;2 tablespoons olive oil ;1 clove garlic minced ” ]Combine all ingredients for marinade. Marinade chicken 30 to 120 minutes.;Marinade fish no longer than 30 minutes. ;[/lt_recipe]

 

 

 

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Margarita marinade for chicken and fish

Check out my Pinterest Board for Marinades. I’ve found all of the best marinades for you.

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