INSTANT POT OR CROCKPOT MEXICAN TORTILLA SOUP

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prep time:10 minutes

total time: 10 minutes

servings 6 -8

INGREDIENTS

  • 1 pound boneless skinless chicken breasts (uncooked/raw)
  • 1 can (15 ounces) whole peeled tomatoes, undrained OR 1 can fire-roasted diced tomatoes
  • 1 can (10 ounces) red enchilada sauce
  • 1 and 1/2 teaspoons minced garlic
  • yellow onion, diced
  • 1 can (4 ounces) fire-roasted diced green chiles
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (15 ounces) fire-roasted corn, undrained
  • 1 container (32 ounces) chicken stock or broth (stock has more flavor)
  • 1 teaspoon ground cumin
  • 2 teaspoons chili powder
  • 3/4 teaspoon paprika
  • bay leaf
  • Seasoned salt and freshly cracked pepper, to taste
  • 1 tablespoon chopped cilantro
  • Tortilla strips, Freshly squeezed lime juice, freshly grated sharp cheddar cheese, ripe avocados, fresh cilantro,

INSTRUCTIONS

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CROCKPOT:

  • Remove the fat from the chicken breasts and add to a large crockpot (I use a 6-quart crockpot). Gently crush the tomatoes with your hands and add those and all juices to the crockpot along with the enchilada sauce, minced garlic, diced onion, green chiles, drained & rinsed black beans, and undrained corn.
  • Pour in the chicken stock or broth, the cumin, chili powder, paprika, bay leaf,  and salt & pepper to taste (I use 1 teaspoon salt and 1/2 teaspoon pepper). Cover and cook for 3-4 hours on high or 5-7 hours on low or until the chicken is cooked through, tender, and easily shreds.
  • Remove the chicken to a plate or bowl and shred with two forks. Return the chicken to the crockpot and add in 1-2 tablespoons chopped cilantro (to taste). Taste and adjust any seasonings (salt + pepper) and add fresh lime right here if desired. Remove the bay leaf.
  • Serve bowls of the soup with lots of your favorite toppings: freshly grated cheese, a large spoonful of sour cream, additional cilantro, fresh lime, and lots of tortilla strips!

INSTANT POT

  • Using the saute function, add 1 tablespoon olive oil and saute the minced garlic and diced onion for 3-4 minutes until the onion starts to soften.
  • Remove the fat from the chicken breasts and add to the instant pot along with all of the other ingredients. Give everything a good stir.
  • Secure the lid and cook on high pressure (manually select) for 7 minutes. Let the pressure naturally release for 10-15 minutes before using quick release for the remaining pressure. Remove the chicken and shred and then return to the pot. Taste and adjust any seasonings (salt + pepper) and add fresh lime right here if desired. Remove the bay leaf.
  • Serve bowls of soup with your favorite toppings:  freshly grated cheese, a large spoonful of sour cream, additional cilantro, fresh lime, and lots of tortilla strips!

RECIPE NOTES

iTotal time doesn’t include cooking time; it will vary based on what you use (crockpot or instant pot)

NUTRITION FACTS

Calories:217kcal


 Nutrition Label for this Chicken Tortilla Soup does not include additional toppings since this will widely vary on what and how much you top the soup with

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