This soup is one of my favorites. Quick, easy and full of goodness. And using the electric pressure cooker makes an easy recipe even easier.
I was being overrun with tomatoes, and then our heatwave broke with a nice cold, rainy weekend. Perfect time to start some soup.
Chicken Tortilla Soup
- 4 boneless chicken breasts, cubed**
- 8 cups of water
- 2 tbsp red wine vinegar
- 2 tbsp orange juice
- 1 tbsp limejuice
- ½ tsp ea. – Mexican oregano, basil, rosemary
- 1 tsp crushed garlic
- 1 large chopped green, yellow, or red pepper
- 1 to 4 jalapenos chopped (depending on the heat you like)
- 1/4 tsp red chili pepper flakes
- 12 oz frozen sliced carrots
- 8 oz frozen green beans
- 2 celery stalks, chopped
- 1/2 small onion
- 16 oz frozen sweet corn
- 14 oz canned or fresh tomatoes
- 1 cup fresh cilantro, washed and chopped
- ½ cup shredded cheddar cheese
- 4 flour small flour tortillas
- salt and pepper to taste
Instant pot, Multi-Pot or *any electric pressure cooker
To pot, add water, chicken, vinegar, orange juice, lime juice, spices, bell pepper, celery, red pepper flakes, carrots, onion and 8 oz of corn.
Puree 8 oz corn, jalapenos, tomatoes, and ½ of cilantro (I actually add 1/2 of all the vegetables to create a thick vegetable broth) . Add to soup.
Bring to high pressure for 30 minutes, then use natural depressurization. Cut tortillas into strips and add to soup (full disclosure, I usually skip the tortillas to keep the soup lower in calories). Garnish with remaining cilantro and cheddar cheese.
**I prefer shredded, so I add the breasts whole, then once they are cooked, pull them from the soup and shred, then add them back to the soup.