CHICKEN PABLANO TORTILLA SOUP
Ingredients
2 BAGS FROZEN CHICKEN THIGH CHUNKS or 2 cans of chicken don't drain3 PABLANO PEPPERS "SEEDED AND CLEANED"
1 JALAPENOS "SEEDED" OR 1/2 C SLICED PICKLED JALAPENOS
1 CAN CREAM OF CHICKEN SOUP
1 CAN CORN do not drain
1 CAN OF BLACK BEANS
1 CAN DICED TOMATO don't drain
1 CAN GREEN CHILIES
1 WHOLE SMALL BULB GARLIC
1 LARGE ONION
1 1/2 C CELERY
A handful of chopped Cilantro
6 CHOPPED CORN TORTILLAS
1/2 C HEAVY CREAM after the soup is done.
1 chunk of Velveeta after the soup is done.
TO TASTE Chicken Boullion, CUMIN, PAPRIKA, SALT, PEPPER, GREEN CHILI POWDER at least 1tsp to start
6-8 C WATER
Instructions
I PUT EVERYTHING IN THE PRESSURE COOKER POT AND SET TO STEW SETTING.WHEN DONE (ABOUT 30 MINS LATER) STIR AND KEEP WARM. ADJUST SEASONINGS AS NEEDED.
If too spicy, reduce jalapeños.
Top with crushed tortilla chips.
Other possible toppings
cheese
sour cream
salsa
avocado cubed