Cancun Chicken Lime Soupa

Instant Pot Style

Serves 8

2 T butter

1 medium onion finely chopped

4 ribs celery finely chopped

4 garlic cloves finely chopped

* if not using diced tomatoes w/chilies -1 medium jalepeno, seeds removed

2 quarts chicken or vegetable broth + 1 quart water

2 14.5 cans diced tomatoes or diced tomatoes w/chilies*

2 Tbs Chicken bouillon

2 t oregano

¼ t cumin (we don’t want this to taste like chili or tortilla soup)

¾ cup orzo

½ cup juice from limes

3 cups cooked shredded chicken

½ bunch cilantro, chopped fine

2 or 3 avocados

Tortilla strips

Can garnish with seeded, chopped tomatoes, cilantro, avocado and tortilla chips

1. On saute mode, melt butter. Once melted add onion, celery, garlic and jalapeno.  Cook stirring occasionally until soft.
2. Add broth, canned tomatoes, chicken bouillon, oregano and cumin.  Add rice if uncooked.
3. Set Instant Pot to Pressure Cook - Soup mode for 10 minutes
4. Allow for natural release of Instant Pot
5. Add lime juice and chicken.
6.  Serve with garnished of avocado, cilantro and tortilla strips.