Chicken Tortilla Soup

Recipe Details

Servings: 8

Recipe Category: Lunch, Dinner

Difficulty Level: Medium

Cooking Times 70 minutes

Homemade chicken stock is liquid gold in my house! It's great for a soup base or to add into sauces or pasta.  If you have chicken stock in the fridge and some leftover chicken, this soup can be made in less than 30 minutes!

The perfect meal for a cold and winter night! This is an easy version of chicken tortilla soup that can be modified for your liking, for example instead of using salsa you can use canned tomatoes and onions,  beans or no beans, or use store-bought chicken stock instead of making it. This is a great dish to share with friends as everyone can customize it to their liking  For example, I don't like sour cream but I love extra lime, cilantro, cheese, and cheese!

Serves: 4

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What you’ll need

• Stock

  • Chicken Stock 

  • 1 whole skinned  chicken - cut up

  • 2 medium onions

  • 4  stalks celery cut up

  • 2 long carrots cut into halves

  • 2 bayleaf

  • 2 cloves of garlic (peeled)

  • 2 tsp salt

  • 1 tsp pepper

  • 5 cups water

• Soup

  • 4 cups of chicken stock  

  • Jar of traditional hot salsa with onions, tomatoes and spices

  • Can of black beans (that have been washed and drained)

  • ½ packet of frozen corn

  • Shredded chicken

  • 1 tsp pepper

  • 1 tsp cumin powder

  • Salt to taste

• Toppings

  • Limes cut into quarters

  • Sour cream

  • Cilantro chopped up

  • Monterey cheddar or Mexican blend cheese

  • Corn tortilla chips

  • Green Onions

  • Avocado Slices

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1. Throw in all the ingredients for the chicken stock into an Instapot and cook on pressure cooker mode for 24 minutes.

2. Skim off the fat that rises to the top.

3. Once the stock has cooled down a bit, strain out the vegetables and spice, discard.

4. Keep the liquid.

5. Take out the chicken and shred it and put it to the side, if you have more than 2 cups, store extra in the refrigerator

6. Add 4 cups chicken stock back to the Instapot on saute mode or onto a pot on the stove

7. (extra chicken stock can be stored in the refrigerator)

8. Add in a jar of salsa

9. Add in a ½ packet of frozen sweetcorn

10. Add in the can of beans

11. Add in spices

12. Simmer chicken stock for 20 minutes; add 2 cups of shredded chicken about 5 minutes before done.

13. Top each bowl of soup with tortilla strips, cilantro, green onions, sour cream,  avocado slices, shredded cheese and squeezed lime, or serve on the side.