Daniel Gourley

I love this recipe, use it frequently, easy to make but the broth tastes like it spent hours developing a flavor. I do it in the instant pot, first cook the chicken at high pressure for 10 minutes with the onion and garlic, I used thighs instead of breasts, more flavor and it shreds easier. Once done pressure cooking, I put the IP on saute and throw in the rest of the ingredients. I make my own tortilla strips by frying up the corn tortilla strips, I season with jalapeno salt and lime juice when they're out of the oil. Serve with fresh avocado and the cheese and sour cream. It's a meal that can bring joy for everyone who enjoys a bold and flavorful soup!

Recipe was super easy to follow and very budget friendly! I did make a couple of alterations to the recipe, I roasted the tomatillos, poblano, and jalapeno in my air fryer, peeled the skins off the poblano and jalapeno before blending with the rest of the salsa verde ingredients, and as I like my foods to have a little bit of spice, I left the seeds in the jalapeno. I also used chicken thighs instead of breast, I can throw them in the IP whole and after 20 minutes they shred very easy right within the soup. Will definitly make this again when the weather is chilly or just because it's delicious and what I'm wanting