Let's cook. And eat.

This particular recipe has come together multiple times in my kitchen. It’s quick and easy - throw ingredients together in the instapot and let it do the magic. https://www.chelseasmessyapron.com/instant-pot-or-crockpot-mexican-tortilla-soup/ There was no enchilada sauce this time around so I added some taco seasoning, tomato paste, dried oregano, cumin powder and a tablespoon of white vinegar. It works! Instead of sour cream we used Greek yoghurt. And pita chips instead of tortilla chips. Substitute is the rule of the day sometimes.  Mr S and Master S both enjoyed it. Which is surprising since Mr S is a pseudo vegetarian these days. For him I took out the stew base with veggies before shredding the chicken up. To this stew base, we added tofu - and we had a happy camper.