Dana's Chicken Tortilla Soup

I adjusted this recipe from one I found online. It's delicious!


Recipe:

1 pound dry kidney, pinto or other beans (a mix)

4 cups water

1-2 tablespoon oil
1 medium onion, small chopped
1 jalapeno, small chopped
6-8 garlic cloves, minced

1 tablespoon double tomato paste

15-25 ounces chopped Italian tomatoes from a carton (or 2-3 chopped tomatoes)

4-6 cups chicken stock

1 tablespoon salt

1 tablespoon honey or sugar

1 small can Chipotle chilies in Adobo sauce, remove stems and finely chop chilies

2 pounds chicken breast or thighs, cut in thin pieces

Black pepper to taste

For Toppings:

2 Poblano peppers, blistered, peeled and small chopped

Cilantro, chopped

Fresh tomatoes, chopped

Avocados, chopped

Canned corn

Cojito or Romano cheese, grated

Tortilla chips

First rinse beans, drain and place in Instant Pot with 4 cups water.  Pressure cook on bean setting for 30 minutes.  When the time is up, turn off and leave for 20 minutes before releasing steam.  Release steam, drain and set aside.

Saute onions and jalapenos (and fresh tomatoes if using) in oil for 5 minutes on "saute" mode in Instant Pot.  Add garlic and saute another minute or less.  Add carton tomatoes and tomato paste, chicken stock, salt, honey, beans, Chipotle chilies and chicken.  Pressure cook on meat setting for 10 minutes.  Release steam right away, taste and adjust salt and pepper.  Serve with toppings.