tortilla soup recipe

We can't get enough of this delicious Instant Pot Chicken Tortilla Soup recipe! This easy chicken tortilla soup can also be made in the slow cooker. It's a healthy one pot dinner!

Instant Pot Chicken Tortilla Soup

olive oil

onion

garlic (minced)

can mild fire roasted diced green chiles

can fire roasted diced tomatoes

red enchilada sauce

chili powder

cumin

can black beans

chicken broth

chicken breast

can corn (drained (or 1 cup frozen corn), optional)

salt and pepper (to taste)

For serving: lime wedges, crumbled tortilla chips, sour cream

Add olive oil to Instant Pot insert and turn on saute function. Add the onion and cook, stirring, until softened. Turn off Instant Pot. Stir in the minced garlic.

Add the diced green chiles, fire roasted diced tomatoes, enchilada sauce, chili powder, cumin, black beans and chicken broth. Stir well. Nestle the chicken into the mixture.

Place the lid on and set it to the closed position. Turn the steam valve to the sealing position.

Set the Instant Pot to manual/pressure cook, high pressure, for 9 minutes. When the cook time is done, allow the pressure to release naturally for 10 minutes (this means just leave the Instant Pot alone for 10 minutes). Then, carefully turn the steam valve to the venting position to release the remaining pressure. I usually do this with the handle of a long spoon.

When the float valve drops down, the pressure has been released and it is safe to open your instant pot. Carefully remove the lid. Remove the chicken and shred. (This can be done in a bowl with two forks or even in your stand mixer – see my how to shred chicken tips.)

Return the shredded chicken back to the pot and stir in the corn. Season to taste with salt and pepper and serve with toppings as desired.

There is just something so magical about the steamy broth combined with tender chicken, vegetables, and whatever else your palate desires! That’s another thing I love about chicken soup, the versatility.

Cafe Rio-Inspired Chicken Tortilla Soup

carrots (chopped)

celery (chopped)

Salt

Pepper

chicken breasts

cilantro leaves

Pico de gallo

In a large pot heat olive oil on medium until hot. Add the carrots, celery and onion. Saute for 1-2 minutes.

Add the garlic, cumin and salt and pepper. Saute for about 8-10 minutes or until the vegetables start to soften.

Add the chicken broth, cilantro and shredded chicken. Turn down the heat and simmer for about 20 minutes or until the soup is hot. If desired, add more cumin, salt and pepper to taste.

Serve hot and garnish with your choice of toppings.

Our favorite tortilla soup recipe! It features black beans and corn simmered in a fragrant tomato broth. To take it over the top, pile your bowl with avocado, Cotija cheese, and lots of crispy tortilla strips.

Tortilla Soup

Guajillo chiles

corn tortillas

tomatoes

avocado oil

sea salt (plus more to taste)

oregano

garlic

water or vegetable broth (plus more as needed)

black beans

corn kernels (from about 2 ears fresh)

black pepper

avocado

radishes

cilantro

Cotija cheese

Lime wedges

Preheat the oven to 375°F and line two baking sheets with parchment paper.

Use kitchen scissors to slice the stems off the chiles, then cut the chiles open vertically along one of their edges. Spread them open so that they lay flat. In a dry skillet over medium heat, toast the chiles for 1 to 2 minutes per side, or until soft and fragrant. Place one of the tortillas in the pan and toast on each side until puffed up and fragrant.

Place the toasted chiles and tortilla in a blender and add the tomatoes. Blend until smooth.

Heat the avocado oil in a large pot or Dutch oven over medium heat. Add the onion and salt, and cook, stirring occasionally, for 8 minutes, or until softened. Add the cumin and oregano and cook for 30 seconds, or until fragrant. Add the tomato mixture and cook, stirring, for 2 minutes. Add the garlic, water, and beans and simmer for 20 minutes. Add the corn and simmer for 10 more minutes.

Cut the remaining tortillas into thin strips and place on the prepared baking sheets. Drizzle with avocado oil, sprinkle with salt, and toss to coat. Spread evenly on the baking sheets and bake for 10 to 15 minutes, or until crispy.

If the soup is too thick, stir in a little more water to reach your desired consistency. Season to taste. Ladle the soup into bowls and top with the crispy tortilla strips, reserved diced onion, avocado, radishes, cilantro, and Cotija cheese. Serve with lime wedges for squeezing.

Classic Tortilla Soup from Delish.com is a simple a delicious soup that's perfect for fall. 

Classic Tortilla Soup

onion,

jalapeno, seeds removed, minced

garlic,

c. shredded cooked chicken

c. corn kernals

Kosher salt

tbsp. chili powder

bay leaf

lime

corn tortillas,

Vegetable oil,

Shredded cheddar

chopped cilantro

In a large pot over medium heat, heat oil. Add onion and cook until soft, 5&nbsp;minutes. Add jalapeño and garlic and cook until fragrant, about 1&nbsp;minute&nbsp;more. Stir in chicken and season with salt, pepper, chili powder, oregano, and cumin and stir to coat.

Add tomatoes and chicken broth. Stir soup to combine, add corn, lime juice, and bay leaf and bring to a boil. Reduce to a simmer and let simmer until slightly reduced, about 15 minutes.

While soup is simmering, make crispy tortilla strips: In a large skillet over medium heat, heat a 1/8“ layer of oil. Once shimmering, add tortilla strips and cook, in batches, until golden and crisp, 2-3 minutes. Transfer to a paper towel-lined plate and immediately season with salt.

Remove bay leaf, and serve soup with crispy tortilla strips, avocado, cheddar, and cilantro.

Very delicious.  If you leave out the tortilla strips it’s not tortilla soup.  I might try adding a can of black beans next time I make it.

Came out great -- I skipped the tortilla chips and cheese to keep it healthy -- also added a can of chick peas.  Will definitely make again.

https://streaming.hearstdigitalstudios.com/a45b74b9-36a7-4cd2-a685-8f9c946a516a/video_rover_16x9_1080p_hd_1536868442_47948.mp4

This Tortilla Soup Is The Perfect Rainy Day Dinner

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