Cooking soup, photographed by Janos Venczak

big pete’s chicken tortilla soup

ingredients

  • two pounds of Miller Amish Bone-in chicken thighs

  • Big Pete’s Everything but the meat seasoning

  • Big Pete’s sizzle seasoning

  • one onion, diced

  • two teaspoons of garlic

  • fourteen ounce can of fine roasted tomatoes

  • four ounce can of of mild green chilis

  • optional: canned corn and/or black beans

  • two teaspoons of salt

  • two teaspoons of cumin

  • two teaspoons of chili powder

  • two teaspoons of oregano

  • four cups of chicken broth

  • two cups of water

  • limes, sour cream, shredded cheese, tortilla chips for garnish

Soup in a bowl with a spoon, photographed by Babs Gorniak

instructions

  1. take the skin off the bone-in chicken thighs and season with Big Pete’s everything but the meat and sizzle seasonings. Add to your instant pot.

  2. Add all of your remaining ingredients aside from the garnishes.

  3. Cook on high pressure for 10 minutes.

  4. Remove your bone-in thighs from the instant pot. Shred the meat and discard the bones.

  5. Add the shredded chicken back into the instant pot and cook on high for 3 more minutes.

  6. Serve with fresh squeezed lime juice, sour cream, shredded cheese, and tortilla chips.