CHICKEN TORTILLA SOUP WITH CREAM OF CHICKEN SOUP RECIPES

Name: Chicken Tortilla Soup
Prep time: 10 min
Cook time: 9 min
Yield: 4-6 servings
Cuisine: Mexican
Ingredients: 28 ounces diced tomatoes ( 2 cans ); 1 1/2 pounds chicken thighs (boneless skinless); 1 onion (diced); 1 ounces green chiles (diced, 1 can ); 1/2 cup chicken broth; 2 cloves garlic (minced); 1 teaspoon ground cumin; 1 teaspoon salt; 1/4 teaspoon black pepper; 4 Corn tortillas (cut into 1 ⁄4 inch strips); 2 tablespoons cilantro (chopped fresh); 1/2 cup Monterey Jack cheese (shredded); 1 avocado (diced and tossed with lime juice); Lime wedges

CHICKEN TORTILLA SOUP – INSTANT POT RECIPES

Chicken Tortilla Soup – Instant Pot Recipes image

Provided by Publications International

Prep Time 10 minutes

Cook Time 9 minutes

Yield 4-6 servings

Number Of Ingredients 14

Ingredients

28 ounces diced tomatoes ( 2 cans )
1 1/2 pounds chicken thighs (boneless skinless)
1 onion (diced)
1 ounces green chiles (diced, 1 can )
1/2 cup chicken broth
2 cloves garlic (minced)
1 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon black pepper
4 Corn tortillas (cut into 1 ⁄4 inch strips)
2 tablespoons cilantro (chopped fresh)
1/2 cup Monterey Jack cheese (shredded)
1 avocado (diced and tossed with lime juice)
Lime wedges

Steps:

Combine tomatoes, chicken, chiles, broth, onion, garlic, cumin, salt and pepper in the Instant Pot; mix well.
Secure lid and move pressure release valve to Sealing position. Press Manual; cook at high pressure 9 minutes. When cooking is complete, use natural release for 10 minutes, then release remaining pressure.
Remove chicken to plate; shred into bite-size pieces when cool enough to handle. Stir into soup.
Press Sauté; add tortillas and cilantro to soup. Cook and stir 2 minutes or until heated through. Top with cheese, avocado and squeeze of lime juice.
Serve immediately.

INSTANT POT CHICKEN TORTILLA SOUP - KRISTINE'S KITCHEN

Instant Pot Chicken Tortilla Soup - Kristine's Kitchen image

This delicious Instant Pot Chicken Tortilla Soup is easy to make and full of flavor. Load it up with toppings for a healthy one pot dinner!

Provided by Kristine

Categories Main Course Soup

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 9 minutes

Yield 6

Number Of Ingredients 14

Ingredients

2 teaspoons olive oil
1 cup chopped onion
4 cloves garlic (minced)
4 ounce can mild fire roasted diced green chiles
14.5 ounce can fire roasted diced tomatoes
15 ounces red enchilada sauce
1-2 teaspoons chili powder
1 teaspoon cumin
15 ounce can black beans (rinsed and drained)
4 cups low sodium chicken broth
1 pound boneless skinless chicken breast
1 cup canned or frozen corn (drained if canned)
salt and pepper (to taste)
For serving: lime wedges, crumbled tortilla chips or tortilla strips, sour cream or plain Greek yogurt, shredded cheese, and/or avocado

Steps:

Add olive oil to Instant Pot insert and turn on saute function. Add the onion and cook, stirring, until softened, about 3 minutes. 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, scraping up any bits stuck to the bottom of the pot. Nestle the chicken into the liquid.
Place the lid on and set it to the closed position. Move the steam valve to the sealing position.
Set the Instant Pot to manual/pressure cook, high pressure, for 9 minutes. The Instant Pot will take about 20 minutes to reach pressure and then the cook time will start counting down. 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 move 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 to a clean plate and let it rest for a few minutes.
Stir the corn into the Instant Pot, cover and let it sit for 5 minutes. Meanwhile, shred the chicken.
Return the shredded chicken back to the pot. Season soup to taste with salt and pepper. Serve with toppings as desired.

Nutrition Facts : ServingSize 1.5 cups, Calories 279 kcal, CarbohydrateContent 33 g, ProteinContent 27 g, FatContent 5 g, SaturatedFatContent 1 g, TransFatContent 1 g, CholesterolContent 48 mg, SodiumContent 1211 mg, FiberContent 8 g, SugarContent 8 g, UnsaturatedFatContent 3 g

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