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Mexican chicken tortilla soup
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5 from 3 votes

Mexican Chicken Tortilla Soup

A fiesta for your mouth!
Prep Time10 mins
Cook Time12 mins
Time for pot to pressurize20 mins
Total Time42 mins
Course: dinner
Cuisine: Mexican
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

Video

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

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