Best Ever Chicken Tortilla Soup
By
Carla Niemeyer- Smith
@carlascookin
9
Blue Ribbon Recipe
This tortilla soup is a great weeknight dinner recipe and perfect for a cold day. It's one of those really easy recipes where you throw everything into a pot and it cooks quickly. Cilantro and onion add the perfect amount of freshness to the soup. Sweet, crispy corn gives the soup just the right amount of sweetness. We added a little bit of cheese, sour cream, and crumbled tortilla chips. Yum!
Tip: Use your pressure cooker to cook the chicken breasts. Just add one cup of water to the Instant Pot. Set the pressure to high. If the chicken breasts are frozen, cook for 20 minutes. If thawed, cook for 15 minutes. Then let natural release the steam for 5 minutes. Big time saver and the chicken shreds beautifully.
Ingredients
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3 1/2 cchicken broth
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2chicken breasts, whole
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1/2 cchopped onion
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1/2 Tbspground cumin
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1 clovegarlic, minced
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1 Tbspcooking oil
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1 can(s)diced tomatoes (16 oz)
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1 can(s)tomato sauce (8 oz)
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1 can(s)diced green chili peppers (4 oz)
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1/4 cchopped fresh cilantro or parsley
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1 Tbspfresh oregano, or 1 tsp. dried oregano
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1 can(s)pinto beans (16 oz)
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1 cfrozen corn
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·salt and pepper, to taste
How to Make Best Ever Chicken Tortilla Soup
- Cook chicken breasts. Remove bones and shred/finely chop.
- Place chicken broth and chicken in medium to a large soup pot along with the chopped onions, cilantro, and minced garlic.
- Add diced tomatoes, tomato sauce, diced green chili peppers, and pinto beans.
- Add cumin, oregano, salt (about 1 tsp), and pepper (about 1/2 tsp).
- Bring to a boil and reduce heat. Simmer uncovered for 20 minutes.
- Add 1 cup of corn.
- Heat until corn is heated. This can all be done in the Crock Pot as well.
- Serve with optional garnishes of shredded cheese, sour cream, guacamole, and tortilla chips.
