Instant Pot: Caldo Tlalpeño

This recipe was previously published in The Gadsden Times as part of my weekly newspaper column.

The heat from the chipotles, the crunch of the radishes, and the yummy queso fresco combine to make this a fresh tasting summer soup.

1 T. olive oil

1 cup ¼ inch diced onion

1 cup ¼ inch diced carrots

3 large garlic cloves minced

1 (14 ½ oz.) can diced tomatoes

2 large chipotle chiles in adobo, minced

4 ½ cups chicken stock

1 (15 oz.) can garbanzo beans, drained

½ t. dried Italian seasoning

½ t. salt

3 cups shredded, cooked, boneless, skinless chicken

1/3 cup chopped fresh cilantro

1 ½ cups cubed queso fresco

1/3 cup thinly sliced radishes

1 medium avocado, sliced

Lime wedges

Tortilla chips

 

Place the olive oil in the inner pot of a 6-quart Instant Pot® and press Saute’. When the oil is hot, add the onion and carrots. Cook, constantly stirring, just until the onion begins to soften. Turn off the cooker. Add the garlic; cook, constantly stirring, 30 seconds. Add the tomatoes and chipotle chiles, scraping with a wooden or plastic spatula until the bottom of the pot feels smooth. Stir in the chicken stock, garbanzo beans, Italian seasoning, and salt.

 

Lock the lid; turn the Pressure Valve to “Sealing.” 

Pressure cook on high pressure for 3 minutes. Use Quick Pressure Release. Stir in the chicken and cilantro. Turn off the cooker. Let stand until thoroughly heated. Ladle the soup into large shallow bowls. Sprinkle with the cheese and radishes. Top with the avocado slices just before serving. Add a lime wedge to each serving to squeeze into the soup. Serve with tortilla chips.

This recipe is from the Instant Pot® Instantly Delicious cookbook.