Tomorrow is New Years Eve, 2019 has come and gone. I sit and reflect on what this year held, so many tears, my college graduation, my engagement, and a year navigating life without my mom. I started this project to feel closer to her and I have. I read something today that hit so close to home. Though she is gone she doesn’t have to be completely gone from my life. I can’t focus on the loss, but have to create new traditions and new ways to include her in my life. I am getting married next year and though she won’t be there, she will be there in spirit. It has taken a year to realize this. Christmas this year was very different, last Christmas came 1 week after losing her and everyone was numb. This year there was laughter and fun. It is amazing what growth can happen in a year. With the holidays behind me I am ready to start cooking again. The last 2 months have been a blur, vacation, my engagement, wedding planning, and the holidays I have not had time to do anything. My laptop died and the charger was stuck in a jar, but we are back in business now. I am new to the world of Instant Pots and I am learning by trial and error. Last night’s dinner was a flop, but tonight’s dinner was a success. My other half has been sick and wanted some tortilla soup. I found a promising recipe on pinterest and I decided to give it a go. https://thenovicechefblog.com/slow-cooker-chicken-tortilla-soup/
- 6 cups chicken stock
- 3 large chicken breasts
- 1 large onion, diced
- 4 garlic cloves, minced
- 1 jalapeño, seeds removed and minced
- 1 cans rotel tomatoes (do not drain)
- 1 can diced green chilies
- 1/3 cup lime juice
- 2 tablespoons chili powder
- 1 1/2 tablespoons ground cumin
- salt and pepper, to taste
- 1/3 cup chopped cilantro
Combine all ingredients (except toppings) in Instant Pot and stir. Cook on high pressure for 25 minutes.
Serve with tortilla strips, shredded cheese and avocado! Enjoy!