Chicken Tortilla Soup Recipe
Warm and savory broth-y soup topped off with crunchy bits of deep-fried tortilla strips, cheese, sour cream, and avocado.
- 1 medium onion diced
- 3 cloves garlic minced
- 1 dried ancho chile
- 1 jalapeño chopped
- 4 cups chicken stock no sodium preferred
- 14.5 oz fire roasted tomatoes 1 can
- 1 chicken breast or 4 boneless skinless chicken thighs
- salt and freshly ground pepper
- 1 jalapeño sliced
- 1/2 cup fresh cilantro roughly chopped
- 1 avocado cubed
- 1/2 cup cheddar shredded
- 1/2 cup sour cream
- 1 cup tortilla chips crushed
- 2 lime wedges
Stovetop: Lightly sauté the onion, garlic, and jalapeño in a bit of oil then add the chicken broth, tomatoes, and chicken to a pot and bring to a simmer over medium heat. Continue to simmer until the chicken is cooked through, about about 10-15 minutes, depending on the size of the chicken. Crock pot: Add all of the ingredients to crock pot and cook on low for 5-6 hours.Instant Pot: Add all of the ingredients to the Instant Pot and cook on high pressure for 5 minutes. Quick release, remove the chicken, shred, add back into the soup, season, and serve with the toppings.
Just before the soup finishes cooking, prepare the toppings: slice the jalapeños, chop up the cilantro, slice the avocado, and cut the limes.
When the soup is done, remove the ancho chile and discard. Carefully remove the chicken, shred, then divide into bowls. Taste the soup and adjust the seasoning with salt and pepper, then ladle on top of the chicken. Finish with jalapeños, cilantro, avocado, cheddar, sour cream, tortilla strips, and lime. Enjoy hot!
Calories: 606kcal | Carbohydrates: 37.2g | Protein: 31.5g | Fat: 38.4g | Saturated Fat: 13.3g | Cholesterol: 63mg | Sodium: 668mg | Potassium: 950mg | Fiber: 10.6g | Sugar: 9g