Chicken Tortilla Soup

Take a look at my full Instant Pot recipe collection if you’re interested. This recipe takes a while to pull together, mostly because the soup should simmer to produce flavors. If you enjoy this recipe you might want to try out some of my other recipes here. It is wonderful! It is easy to double and then you’ll have tasty soup for the rest of the winter. Hence the recipe said you may also use mild taco seasoning. If you enjoy this, I am certain that you will delight in some of my other spicy recipes!

As the soup proceeds to cook over the subsequent thirty minutes or so, the cornmeal will provide the soup a small heft, and a lovely hint of a corn flavor. Yes, this soup is simple, but there’s a tiny prep involved. It goes a long way! Then set the chicken aside while you have the soup ready. It actually came pretty near the soup at my favourite place in San Antonio. This delicious soup is fairly simple to gather. It is truly a pretty light and nutritious soup.When the chicken is completely cooked, you ought to be in a position to shred it very easily. It should be very tender. The only thing you need to do is shred the chicken when it’s ready, but this is no biggie. The rotisserie chicken is fast to pull apart, and gives a wonderful mix of white and dark meat. It is the only way to go here. Chicken Tortilla Soup is among my favorites, so I had to ensure it is low-carb.

Cook for around 6 minutes until all the vegetables are tender. Tomato is the sole fruit within this vegetable soup medley. You desire the pepper to be somewhat dark and charredalmost black. All you need to do is chop a single onion, mince two garlic cloves, pull out a couple spices, and open up a couple of cans. Cilantro also produces a wonderful addition. You can also add avocado.

1 last note about todays recipe includes the bouillon we used. There was a small amount of something missing we couldn’t place, but couldn’t figure out what. There is a small bit of a learning curve, but when you receive a few home run recipes below your belt, you won’t ever look back. You’re able to allow it to be vegetarian merely by leaving out the chicken chunks. Store-bought tortilla chips will also work or only omit them should you prefer.

Keep reading and see what we’ve put together for everybody to enjoy for an entire blowout of flavor! Removing dairy from your diet plan doesn’t necessarily indicate you’re able to NEVER EVER have it again it only suggests that its no longer a staple in your daily diet or a food group that you’ve often. Just take the time to earn the tortilla strips, it’s worth it. You can’t when you should add additional heat. If you prefer things spicier, you may add some more heat. Essentially, the Baking Steel lets you roast both sides at the exact same time below the broiler. It is going to be best in the event you make it using a rich home-made chicken stock made from scratch.

Chicken Tortilla Soup

Ingredients :

  • 7 corn tortillas
  • 2 cloves garlic, minced
  • 2 cups water
  • 1 pound shredded, cooked chicken
  • 1 (15 ounce) can whole peeled tomatoes, mashed
  • 1 (10 ounce) can enchilada sauce
  • 1 medium onion, chopped
  • 1 (4 ounce) can chopped green chile peppers
  • 1 (14.5 ounce) can chicken broth
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 bay leaf
  • 1 (10 ounce) package frozen corn
  • 1 tablespoon chopped cilantro
  • Vegetable oil


  1. Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
  2. Preheat oven to 400 degrees F (200 degrees C).
  3. Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
  4. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.