Chicken Tortilla Soup
Print Recipe
The perfect soup to ease you into fall: spicy, hearty Chicken Tortilla Soup
Servings Prep Time
8 Servings 20 minutes
Cook Time Passive Time
2 hours 1.5 hours
Servings Prep Time
8 Servings 20 minutes
Cook Time Passive Time
2 hours 1.5 hours
Chicken Tortilla Soup
Print Recipe
The perfect soup to ease you into fall: spicy, hearty Chicken Tortilla Soup
Servings Prep Time
8 Servings 20 minutes
Cook Time Passive Time
2 hours 1.5 hours
Servings Prep Time
8 Servings 20 minutes
Cook Time Passive Time
2 hours 1.5 hours
Ingredients
Chicken Broth
Tortilla Soup
For Garnish
Servings: Servings
Instructions
Chicken Broth
  1. Add the chicken, water, carrot, leek, onion, parsley, and salt to your instant pot. Close the lid & cook on high pressure for an hour. Allow to automatically release after it’s done cooking.
  2. Remove the meat and set aside to shred. Run the broth through a sieve to remove the solids. Set aside to use immediately or store in glass jars in the fridge for up to two weeks.
Chicken Tortilla Soup
  1. Preheat your oven to 375 degrees. While it heats, slice the tomatoes in half, onion into quarters, and deseed and halve the peppers. Toss in avocado oil & arrange on a sheet pan, sprinkle with salt. Roast for 30 minutes, adding the garlic cloves (unpeeled) with about 10 minutes left. Remove from the oven & let cool
  2. Once the vegetables are cool, cube the tomatoes and dice the peppers, onion, and garlic. Add all but the garlic to a large pot or dutch oven and sauté over medium heat.
  3. Add the spices & garlic to the pot and toast for about a minute, until fragrant.
  4. Once fragrant, add the chicken broth and shredded chicken. Reduce heat & let simmer for about 15 minutes.
  5. Salt & pepper to taste and serve with sour cream, avocado, fresh cilantro & lime, and your favorite hot sauce.
Recipe Notes

If you want a semi-homemade soup, use store bought chicken broth & a rotisserie chicken.

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