Ingredients
Chicken Broth
- 1 whole chicken bone in, cut into 8 pieces
- 8 cups water
- 1 carrot halved
- 1/2 yellow onion halved
- 3 sprigs parsley
- 1 tsp kosher salt
Tortilla Soup
- 7 roma tomatoes
- 1 jalapeño
- 1 poblano pepper
- 1 yellow onion
- 1 tbsp avocado oil
- 3 cloves garlic
- 6 1/2 cups chicken broth
- 2 tbsp ground cumin
- 2 tbsp chili powder
- 1 tsp turmeric
- 1 tsp paprika
- 1 tsp ground black pepper
- 1 tsp kosher salt plus more to taste
For Garnish
- 1 avocado sliced
- 1/2 cup sour cream
- 1/8 cup fresh cilantro diced
- 1 lime sliced
Servings: Servings
Instructions
Chicken Broth
- 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.
- 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
- 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
- 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.
- Add the spices & garlic to the pot and toast for about a minute, until fragrant.
- Once fragrant, add the chicken broth and shredded chicken. Reduce heat & let simmer for about 15 minutes.
- 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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