Soups & Salads | November 14, 2019

Mexican Chicken Tortilla Soup

Hot broth filled with tender chicken, fresh zucchini and carrot, sweet corn, and topped with salty and crunchy tortilla strips.  This Mexican Chicken Tortilla Soup is made in minutes in your pressure cooker, making it the easiest weeknight dinner.  Top it off with avocado, lime, cheese and sour cream for a loaded version.

This post was sponsored by Crock-Pot®.  All opinions are my own.

Mexican chicken tortilla soup

What is Mexican Chicken Tortilla Soup?

Tortilla soup is a classic Mexican soup made with a tomato or broth base. It is usually made with corn, jalapenos and cilantro. It is simmered, then topped with tortilla strips and other toppings.

Mexican chicken tortilla soup in a grey bowl.

The 8-quart Crock-Pot® Express Crisp Pressure Cooker

For this recipe I am using the 8-quart Crock-Pot® Express Crisp Pressure Cooker.  This pressure cooker combines so many handy features – like slow cooking, pressure cooking, searing, steaming, and air frying!  I love pressure cooking, because it allows the same flavors and textures of slow cooking – in a fraction of the time.  You can even delay the start with it’s programmable control! Also – the 8-quart capacity of the Crock-Pot® Express Crisp Pressure Cooker serves up to 10+ people!

Crock-Pot®

What Do I Need To Make Chicken Tortilla Soup?

For this soup you’ll need:

  • onion
  • garlic
  • jalapeno
  • chicken broth
  • tomato sauce
  • diced tomato
  • canned corn
  • carrot
  • zucchini
  • cumin
  • crushed red pepper
  • limes
  • cilantro
  • lime
  • cooked and shredded chicken
  • tortilla strips

Mexican chicken tortilla soup ingredients.

How Do You Make Mexican Chicken Tortilla Soup?

  1. In an 8-quart Crock-Pot® Express Crisp Pressure Cooker, add olive oil.  Set to saute.
  2. Once oil is heated, add diced onion.
  3. Add garlic, and cook until onions are translucent.
  4. Toss in sliced carrots.
  5. Add in zucchini.
  6. Pour in canned corn.
  7. Add minced jalapeño.
  8. Pour in diced tomatoes.
  9. Add tomato sauce.
  10. Juice one lime into mixture.
  11. Add cilantro.
  12. Toss in cooked and shredded chicken.
  13. Cook on manual pressure for 2 minutes.  Use a quick release to release the steam.

How to make Mexican chicken tortilla soup.

How To Make Homemade Tortilla Strips

  1. The homemade tortilla strips are a cinch.
  2. Take a corn tortilla, brush it with olive oil, and sprinkle with salt.
  3. Slice into strips using a pizza cutter.
  4. Place in your 8-quart Crock-Pot® Express Crisp Pressure Cooker and cover with the crisping lid.
  5. Air fry for 7-10 minutes until crisp.
How to make tortilla strips.

Easily Covert This Recipe To A Thanksgiving Leftover Recipe!

If you are like me, you like Thanksgiving leftovers…but you don’t like eating turkey sandwiches for a week.  The last few years I have whipped up this soup and it has always been gobbled (pun intended) up!  I adapted this recipe to use leftover turkey rather than chicken. So don’t feel like you have to stick to chicken with this soup!

Mexican chicken tortilla soup in a grey bowl.

Tortilla Soup Q&A

What kind of chicken should I use?

There are a few options for choosing your cooked chicken.  Let me go over a few:

  1. Shred the breast meat from a rotisserie chicken. I love this little cooking tip. The chicken is so tender and delicious.
  2. Cook chicken breasts in the pressure cooker and shred. Just use the poultry setting and allow a natural release.
  3. Boil chicken breasts and shred.
  4. Use leftover Thanksgiving turkey, shredded.

What should I top my soup with?

Top with:

  • tortilla strips
  • cheese
  • sour cream
  • avocado
  • cilantro

Adding avocado to this soup is my favorite!  It adds that California flare that I love.

Do you have a video of how to make this soup?

We sure do!

How Long Does Chicken Tortilla Soup Last?

Properly stored, cooked chicken tortilla soup will last for 3 to 4 days in the refrigerator. To further extend the shelf life – freeze it; freeze in airtight containers for up to 3 months.

I Love Soup – Do you have more recipes?

Yes!  Try out our chicken noodle, or taco soup.  And cabbage soup is a classic for my lunches.  We have lots and lots of soup recipes here on the blog.

Mexican Chicken Tortilla Soup in a grey bowl.

LET’S BE BESTIES!

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5 from 1 vote
Mexican chicken tortilla soup
Mexican Chicken Tortilla Soup
Prep Time
10 mins
Cook Time
12 mins
Time for pot to pressurize
20 mins
Total Time
42 mins
 

A fiesta for your mouth!

Course: dinner
Cuisine: Mexican
Keyword: chicken tortilla soup, tortilla soup, turkey tortilla soup
Servings: 8
Calories: 168 kcal
Author: Kadee
Ingredients
Soup
  • 1/2 onion diced
  • 1 clove garlic minced
  • 1 TBSP olive oil
  • 14 oz canned tomato sauce
  • 14 oz canned diced tomatoes
  • 10 oz canned corn
  • 1 jalapeno minced
  • 1 zucchini cubed
  • 1 carrot cubed
  • 1 TBSP cumin
  • 1/4 tsp crushed red pepper
  • 1 LB cooked chicken or turkey shredded
  • 4 cups chicken broth
  • juice from 1 lime
  • 1 bunch of cilantro chopped
Tortilla Strips
  • 3 corn tortillas
  • olive oil
  • kosher salt
Instructions
Soup
  1. In an 8-quart Crock-Pot® Express Crisp Pressure Cooker, heat oil on saute mode and add onions and garlic.

  2. Cook until onions are translucent and soft.
  3. Add tomato sauce, diced tomatoes, corn, carrots, zucchini, jalapeno, cilantro, lime juice, cumin, crushed red pepper, broth and shredded chicken (or turkey).

  4. Cook on manual for 2 minutes. Use a quick release to release the pressure.

  5. Serve with tortilla strips, cheese, sour cream, and avocado.
Tortilla Strips
  1. Brush tortillas with olive oil using a pastry brush and cut into strips using a pizza cutter.

  2. Place In an 8-quart Crock-Pot® Express Crisp Pressure Cooker and cover with cripsing lid. Cook on air fry for 7-10 minutes until crisp.

Recipe Video

Recipe Notes

Stove/Oven Instructions

Soup

  1. In a dutch oven, add olive oil.  Heat over medium-high heat. 
  2. Add onion and garlic, cook until onions are translucent.
  3. Add tomato sauce, diced tomatoes, corn, carrots, zucchini, jalapeno, cilantro, lime juice, cumin, crushed red pepper, broth and shredded chicken (or turkey). Bring to a boil.
  4. Boil until carrots are tender, then reduce heat to simmer.
  5. Serve with tortilla strips, cheese, sour cream, and avocado.

Tortilla Strips

  1. Preheat over to 350 degrees.
  2. Brush tortillas with olive oil using a pastry brush and cut into strips.
  3. The easiest and fastest way is to cut them with a pizza cutter.
  4. Place on a baking sheet that has been sprayed with Pam and bake for about 10 minutes or until they are golden brown.
  5. Give them a toss halfway through.

Tortilla Soup Q&A

What kind of chicken should I use?

There are a few options for choosing your cooked chicken.  Let me go over a few:

  1. Shred the breast meat from a rotisserie chicken. I love this little cooking tip. The chicken is so tender and delicious.
  2. Cook chicken breasts in the pressure cooker and shred. Just use the poultry setting and allow a natural release.
  3. Boil chicken breasts and shred.
  4. Use leftover Thanksgiving turkey, shredded.

What should I top my soup with?

Top with:

  • tortilla strips
  • cheese
  • sour cream
  • avocado
  • cilantro

Adding avocado to this soup is my favorite!  It adds that California flare that I love.

How Long Does Chicken Tortilla Soup Last?

Properly stored, cooked chicken tortilla soup will last for 3 to 4 days in the refrigerator. To further extend the shelf life - freeze it; freeze in airtight containers for up to 3 months.

 

Nutrition Facts
Mexican Chicken Tortilla Soup
Amount Per Serving (1 cup)
Calories 168 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Cholesterol 36mg12%
Sodium 899mg39%
Potassium 732mg21%
Carbohydrates 17g6%
Fiber 3g13%
Sugar 5g6%
Protein 16g32%
Vitamin A 1676IU34%
Vitamin C 25mg30%
Calcium 55mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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  1. 5 stars
    Such a yummy soup, the homemade tortilla chips are the best thing that have ever happened to me. It was gobbled right up