Blog - Everyday Eileen

Avocado Lemon Herb Spread

November 3, 2015 44 Comments

This is my little slice of heaven! Call it a spread, dip, dressing! Call it whatever floats your boat - I just call it Yummy! I can't ever get enough!

I literally make this spread ( dip, dressing, again call it whatever makes you happy) once a week, or more! It is chock full of some of my favorite things and it is so delicious and low-fat. I use it on sandwiches and veggie wraps! I use this as a dip for whole wheat tortilla chips, veggies and pretzels as a mid-day snack. Mix it with tuna and have on a lettuce or collard green wrap! It can be used as a dressing for salads - I just add a little more balsamic vinegar and lemon juice!

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White Chocolate Pumpkin Cream Pie

October 7, 2015 85 Comments

I am all about an easy dessert that not only tastes great - but is low in fat and calories! This White Chocolate Pumpkin Cream Pie could not be easier! I could even go so far as saying it is a no-bake pie, if you are using a pre-made pie crust. I did make the pie crust by using low-fat graham crackers and some unsalted butter! Whip it up in the food processor and bake for a few minutes in the oven - and there ya go! A low-fat graham cracker pie crust!!

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Grilled Chicken Sausage, Onion, and Pepper Sandwich

August 27, 2015 9 Comments

Chicken sausages are delicious and a great replacement to the higher fat and calorie packed pork sausage! There are some really delicious store and private company brands out there that feature a great variety of chicken sausage with additional flavors like broccoli rabe, sun-dried tomato, cheese and parsley. Chicken sausage cooks very quickly on the grill and tastes great in a sandwich with some grilled onions and peppers. My kids like a bit of light butter on their sandwich. I personally like a little balsamic vinegar on the bread and I always toast the Italian bread on the grill. I can always justify a sandwich on Italian bread by scooping out the center parts of the bread before grilling the bread and placing the main ingredients on the sandwich. So I am eating delicious crunchy bread and a little delectable chicken sausage and grilled peppers and onions and skippin extra calories from extra dough! Yummee!

For the onions and peppers, I slice the onions and season them with a bit of garlic powder, a bit of salt and pepper and grill away. I do the same seasoning for the peppers but grill them whole until the skin is blackened. I take the peppers and place into a brown lunch bag and let cool. The excess skin removes quickly from the peppers. An everyday tip - these peppers are another one of the great things that can be made and frozen to use later in things like hummus, pasta sauce or pesto. I promise those recipes will follow soon!

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Watermelon Mint Granita

August 22, 2015 16 Comments

It just isn't the summer without Watermelon every which way! I have had watermelon shish kabob, watermelon caprese,sorbet, margarita's.....but my favorite is Watermelon Mint Granita! Well - I am truly fond of the Watermelon Margarita - okay all of the above too! I am going to have to share those recipes shortly! Today, I am make this watermelon mint granita with obviously - watermelon!!!

I make a simple syrup which will make enough to keep the extras in the fridge for other things like adult cocktails, lemonade, and I have even used it to make citrus salad dressings. I promise again, I will be adding those recipes shortly! I will add, I keep the simple syrup in my fridge in a covered container. I don't think it goes bad for a very long time but I will also say, once I make it - I generally use it up within two weeks. I am very resourceful and I generally have a cocktail which will include the simple syrup a few nights that week!! Just letting you know!

This is a very simple recipe and not much work involved to prep the ingredients. It really is just cutting about half watermelon and adding lemon, mint, and syrup. Blend them and freeze for a bit. Once its frozen, I use a fork, spoon is fine too, especially if the kids are helping. As you can see, I had my little helper Deirdre who was ready to have some of this watermelon mint granita with me! Love this kid!! We use martini glasses to serve this - the glasses are festive! However, whatever you have is fine for serving.

It's so refreshing - both Deirdre and the watermelon - haha! I hope you all enjoy!

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Simple Syrup for Drinks

August 22, 2015 Leave a Comment

This is a quick and easy recipe to make Simple Syrup for Drinks that is used in many drink recipes.The syrup adds sugar without having sugar sitting in the bottom of your beverage because it has been already heated and dissolved in water!

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Lake Placid, New York - a great trip!

August 19, 2015 Leave a Comment

Lake Placid, New York was a wonderful trip for the hubs and I - our daughter Deirdre was with us!

We had a quick and relaxing few days away. I had an unexected surgery three weeks ago and have been slowly recuperating. I have actually been having a rought summer with my health so a mini vacation was just the ticket.

The hubs was working in Central New York and he was able to extend a few days extra to spend some time with me and our youngest daughter, Deirdre. Our other kids all had to work - we missed them but we had fun - despite not everyone being together! I am telling you ~ we will be back with the whole family very soon! Lake Placid and the whole area is just beautiful We never travel without some major delay or something unusual. This time on a very small two lane highway there was a small accident - so glad no one hurt. However, we literally sat for an hour waiting for the road to clear. Apparently, we were in ther middle of a family of cars traveling together. They were very funny and made a tailgate party out of waiting for road clearance.

I love this picture of some scenery of the landscape of Lake Placid, New York! It is breathtaking! We really loved the trip! We stayed at a great lodge called Mountain Brook Lodge. It is right near Whiteface Mountain, which we hiked down. Incredible views! Back to the lodge, The owner Al had a nightly campfire for all the guests. It was so nice to meet people from all over the country. Al is a great host, if ever traveling to the Lake Placid area, I highly recommend this wonderful lodge. The lodge had these great big Santa reindeer in the front of the building and Al told us he keeps them out all year because the guests really do enjoy seeing them. They are just adorable and the kids love the reindeer! There is no Rudolph, because these reindeer were created by an artist before Rudolph was created! Just a great story and a great place to visit.

Now Deirdre looks a little teary in the picture to the left. Al,our new friend not only gave her a beanie baby and smores. Al, is retired marine and gave Deirdre a cherished Marine hat that she now rarely takes off!! Deirdre cannot wait to go back and visit Al and the Wilmington and Lake Placid area! This view from the top of Lake Placid is one of the most beautiful I have ever seen. One of the most fun days we could have om a mini trip!!

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Asian Cole Slaw

August 12, 2015 22 Comments

What can I say about a fantastic tasting slaw with great asian flavors - bring on Asian Cole Slaw! My family loves Asian flavors. In the summer months we love anything spicy on the grill and always have a cool accompaniment, like cole slaw! Thus my Asian Cole Slaw!! I made this as a side to my Mango BBQ Pork Chops! It was delish! The slaw is light and crunchy and wonderful on a hot summer day or to remind you of summer during the winter months. I sliced the veggies by hand - but a mandolin is great and you can even buy the diced carrots in the store if you are pressed for time. This is a great slaw that I also use on fish and pork tacos I hope you enjoy this as much as my family!

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Instant Pot Chicken Tortilla Soup

February 1, 0023 1 Comment

Instant Pot Chicken Tortilla Soup is a quick and easy soup that can also be made in the slow cooker, or stovetop is easy, hearty, and full of fantastic flavors.

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❤️ Why you'll love this recipe

This recipe is simple to make and will have your whole family drooling.
Easy Chicken Tortilla Soup is made with easy and affordable pantry staple ingredients.
This Tortilla Soup is perfect for a quick weeknight meal. It's so hearty and filling that you'll feel like you're eating a meal straight from a Mexican restaurant.
You can easily customize this tortilla soup to suit your taste buds and spice level.
A perfect recipe to make for busy nights and it is even better the next day.
Using the electric pressure cooker allows the chicken to become so tender and juicy and the perfect protein for this soup.
Instant Pot Tortilla Soup is full of simple pantry staple ingredients for an affordable dinner.
The tortilla soup will freeze well for meal planning.

Ingredients

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olive oil
yellow onion, peeled and diced
garlic, peeled and minced about 3-4 cloves of garlic
low-sodium chicken broth or stock
boneless skinless chicken breasts or boneless skinless chicken thighs
diced green chiles
chili powder
cumin powder
fire-roasted tomatoes
red enchilada sauce or homemade enchilada sauce
canned black beans drained and rinsed
corn, frozen or canned if using canned corn, drain the corn
salt
black pepper

🥘 Equipment

🔪 🥘Instructions

This is an overview of the recipe. The full instructions are below in the recipe card.

Instant Pot Instructions

Set the Instant Pot to sauté and add the oil. Once hot, sauté onions for 5 minutes, or until lightly brown. Add garlic and sauté for another minute.
Press "Cancel" on the Instant Pot. Add a half cup of broth and scrape the bottom of the pot to pick up all the brown bits. (Note 1)
Add remaining broth, chicken, green chilies, chili powder, cumin, fire-roasted tomatoes, enchilada sauce, black beans, corn, salt, and black pepper.
Close the lid and seal the pressure valve. Press " Pressure Cook" on high pressure for 10 minutes. Quick-release pressure and remove the chicken. Shred chicken and return to the pot. (Note 2)
Taste for seasoning. If necessary, adjust any seasoning.
Serve and enjoy with your favorite topping such as sliced lime wedges, or squeeze a little lime juice into the soup, crumbled tortilla chips or tortilla strips, sour cream, shredded cheese, and/or avocado.

Stovetop Instructions

In a large Dutch Oven or stockpot, over medium-high heat add olive oil to the warm pot.
Stir in the onions and saute and stir occasionally for 5 minutes, onions will be soft and begin to brown. Add in the garlic and continue to stir and blend flavors for another minute.
Stir in half of the chicken stock and use a wooden spoon to pick up any brown bits on the bottom of the stockpot.
Add remaining broth, chicken, green chilies, chili powder, cumin, fire-roasted tomatoes, enchilada sauce, black beans, corn, salt, and black pepper.
Bring the mixture to a boil, reduce heat to low, and simmer for about 30 minutes. The chicken will be cooked through to an internal temperature of 165°F. Shred the chicken. Taste for seasoning. If necessary, adjust any seasoning. Serve with any optional toppings.

Slow Cooker Instructions

Place all the ingredients into the slow cooker vessel. Cook on low for 6-7 hours or high for 3-4 hours. The chicken will be cooked when it reaches an internal temperature of 165°F/74°C. Use an instant-read meat thermometer. Shred the chicken. Taste for seasoning. If necessary, adjust any seasoning. Serve with any optional toppings.

Storage

Store leftover soup in a covered airtight container in the refrigerator for up to 3 days. Reheat in a large saucepan over medium heat until warmed through.

Freezer: Leftovers can be kept in a freezer-safe container or freezer-safe bag for up to 4 months.

Defrost in the refrigerator overnight and reheat on the stovetop over medium heat until warmed through.

If using a microwave to defrost and reheat, follow the manufacturer's instructions.

Expert Tips

Expert Tip: Be sure to scrape up all the brown bits from the bottom of Instant Pot. Not only is that full of flavor but it can also cause a burn notice.

Frequently Asked Questions

Can I freeze Chicken Tortilla Soup?

Yes, absolutely. Freeze in a freezer-safe container for up to 4 months.
Defrost in the refrigerator overnight and reheat on the stovetop over medium heat until warmed through.
If using a microwave to defrost and reheat, follow the manufacturer's instructions.

Can I use rotisserie chicken instead?

I really recommend using chicken breasts, but you can use rotisserie chicken in pinch.
Shred the rotisserie chicken and add it in when the soup is finished to warm the chicken.

Can I thicken the soup?

If you prefer a thicker soup, mix a little water and cornstarch and mix it into the soup at the end of the cooking time.
Let the soup simmer for about 5-10 minutes, stirring occasionally to warm the soup.

📋 Variations

If you like it spicy, add a sliced jalapeno or two to the pot.
Boneless skinless chicken thighs can be used in place of chicken breasts.
If you can't find fire-roasted tomatoes, regular diced tomatoes can be used instead.
Garlic powder can be substituted for fresh garlic.
Peppers such as Anaheim, poblano, jalapeno, and/or serrano can be used instead of green chilies.
For a richer flavor, substitute half of the chicken broth with a good quality beer such as Corona.
If you can't find enchilada sauce, substitute with ½ cup salsa and 2 tbs of taco seasoning.

🍽 Serving Suggestions

If you ask me, nothing goes better with healthy Chicken Tortilla Soup than chips and Instant Pot Queso.
Chicken Taquitos Recipe, Air Fryer, or Baked would be perfectly paired with this tasty soup.
Easy Tres Leches Cake is a Mexican-inspired dessert that the entire family is going to love.
Grapefruit Margarita has the perfect balance of sweet and sour flavors that pair perfectly with this Instant Pot Chicken Tortilla Soup.
Top the soup with tortilla strips, lime wedges, sour cream, pico de gallo, or guacamole.
Instant Pot or Baked Churros are the perfect sweet treat for dessert.
Corn tortillas can be sliced into thin strips and served on top of the soup.

🥗Similar recipes

Slow Cooker Chicken Enchilada Soup is one of the best set-and-forget recipes for busy weeknights.
If you are craving a comforting bowl of soup, check out this Broccoli Beer Cheese Soup recipe.
Ham Bone Soup is the best way to use leftover ham and still have a delicious meal that the entire family will enjoy.
Enjoy all our Instant Pot Recipes here.

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Thank you for your continued support. I am forever grateful.

Eileen xo

If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.

If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️

📖 Recipe

Instant Pot Chicken Tortilla Soup

Delicious Instant Pot Chicken Tortilla Soup, is quick and easy to prepare. We have included the instructions to also make this soup on the stovetop or slow cooker. Enjoy this great Mexican soup for an easy weeknight meal.

5 from 1 vote

Print Pin Rate

Course: Main Dish

Cuisine: Mexican

Keyword: chicken tortilla soup, healthy instant pot chicken tortilla soup, instant pot chicken tortilla soup

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: servings

Calories: 449kcal

Author: Eileen Kelly

Equipment

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6 quart Instant Pot
Cutting Board
Knives
Measuring Spoons and Cups
Instant Read Thermometer

Ingredients

2 teaspoons olive oil
½ cup yellow onion, peeled and diced
1 Tablespoon garlic, peeled and minced about 3-4 cloves of garlic
4 cups fat-free chicken stock or homemade
1 pound boneless, skinless chicken. breasts
4 ounce can, diced green chiles
1 teaspoon chili powder
1 teaspoon ground cumin
14.5 ounce can, fire roasted tomatoes
15 ounce can, red enchilada sauce or homemade enchilada sauce
15 ounce can, black beans, drained and rinsed
1 cup corn, frozen or canned if using canned corn, drain the corn
½ teaspoon salt
¼ teaspoon black pepper

Optional toppings

lime wedges
crumbled tortilla chips
sour cream
avocado
cheddar cheese, shredded

Instructions

Instant Pot Instructions

Set the Instant Pot to sauté and add the oil. Once hot, sauté onions for 5 minutes, or until lightly brown. Add garlic and sauté for another minute.
Press "Cancel" on the Instant Pot. Add a half cup of broth and scrape the bottom of the pot to pick up all the brown bits. (Note 1)
Add remaining broth, chicken, green chilies, chili powder, cumin, fire-roasted tomatoes, enchilada sauce, black beans, corn, salt, and black pepper.
Close the lid and seal the pressure valve. Press " Pressure Cook" on high for 10 minutes. Quick-release pressure and remove the chicken. Shred chicken and return to the pot. (Note 2)
Taste for seasoning. If necessary, adjust any seasoning.
Serve and enjoy with your favorite topping such as sliced lime wedges, crumbled tortilla chips or tortilla strips, sour cream, shredded cheese, and/or avocado.

Stovetop Instructions

In a large Dutch Oven or stockpot, over medium-high heat add olive oil to the warm pot.
Stir in the onions and saute and stir occasionally for 5 minutes, onions will be soft and begin to brown. Add in the garlic and continue to stir and blend flavors for another minute.
Stir in half of the chicken stock and use a wooden spoon to pick up any brown bits on the bottom of the stockpot.
Add remaining broth, chicken, green chilies, chili powder, cumin, fire-roasted tomatoes, enchilada sauce, black beans, corn, salt, and black pepper.
Bring the mixture to a boil, reduce heat to low, and simmer for about 30 minutes. The chicken will be cooked through to an internal temperature of 165°F. Shred the chicken. Taste for seasoning. If necessary, adjust any seasoning. Serve with any optional toppings.

Slow Cooker Instructions

Add all the ingredients to the slow cooker vessel. Cook on low for 6-7 hours or high for 3-4 hours. The chicken will be cooked through to an internal temperature of 165°F. Shred the chicken. Taste for seasoning. If necessary, adjust any seasoning. Serve with any optional toppings.

Notes

Be sure to check Expert Tips and FAQs above with important tips and questions that can help make a delicious recipe.

Note 1: Be sure to pick up the brown bits from the bottom of the Instant Pot vessel to remove all the brown bits. This adds flavor to the broth and ensures the Instant Pot won't get the "Burn Notice" as all the brown bits are up and the pot will not burn.

Note 2: Internal temperature of cooked chicken is 165°F.

Note 3: Have a few extra minutes, make our Homemade Enchilada Sauce.

Storage: Store the soup in a covered airtight container in the refrigerator for up to 3 days.

Any nutritional data we provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes.

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Nutrition