Mexican Chicken Tortilla Soup
A fiesta for your mouth!
Servings: 8 servings
Calories: 168kcal
Ingredients
Soup
- ½ onion diced
- 1 clove garlic minced
- 1 tablespoon olive oil
- 14 ounces canned tomato sauce
- 14 ounces canned diced tomatoes
- 10 ounces canned corn
- 1 jalapeno minced
- 1 zucchini cubed
- 1 carrot cubed
- 1 tablespoon cumin
- ¼ teaspoon 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
- In an 8-quart Crock-Pot® Express Crisp Pressure Cooker, heat oil on saute mode and add onions and garlic.
- Cook until onions are translucent and soft.
- Add tomato sauce, diced tomatoes, corn, carrots, zucchini, jalapeno, cilantro, lime juice, cumin, crushed red pepper, broth and shredded chicken (or turkey).
- Cook on manual for 2 minutes. Use a quick release to release the pressure.
- Serve with tortilla strips, cheese, sour cream, and avocado.
Tortilla Strips
- Brush tortillas with olive oil using a pastry brush and cut into strips using a pizza cutter.
- 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.
Video
[adthrive-in-post-video-player video-id="p4rKbmwb" upload-date="2019-11-05T22:16:12.000Z" name="CHICKEN TORTILLA" description="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."]
Notes
Stove/Oven Instructions
Soup- In a dutch oven, add olive oil. Heat over medium-high heat.
- Add onion and garlic, cook until onions are translucent.
- 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.
- Boil until carrots are tender, then reduce heat to simmer.
- Serve with tortilla strips, cheese, sour cream, and avocado.
- Preheat over to 350 degrees.
- Brush tortillas with olive oil using a pastry brush and cut into strips.
- The easiest and fastest way is to cut them with a pizza cutter.
- Place on a baking sheet that has been sprayed with Pam and bake for about 10 minutes or until they are golden brown.
- 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:- Shred the breast meat from a rotisserie chicken. I love this little cooking tip. The chicken is so tender and delicious.
- Cook chicken breasts in the pressure cooker and shred. Just use the poultry setting and allow a natural release.
- Boil chicken breasts and shred.
- Use leftover Thanksgiving turkey, shredded.
- tortilla strips
- cheese
- sour cream
- avocado
- cilantro
Nutrition
Calories: 168kcal | Carbohydrates: 17g | Protein: 16g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 36mg | Sodium: 899mg | Potassium: 732mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1676IU | Vitamin C: 25mg | Calcium: 55mg | Iron: 2mg