Chicken Tortilla Soup

Chicken Tortilla Soup

We want to present you with a complete chicken tortilla soup instant pot, which can be served as a single dish; we love a hot and spicy pot full of depth and brimming with all those flavors. This is the ticket after a dreary winter’s day if you want to add a bit of chorizo ​​and a caress of broad, sugar-free chocolate for a touch of haunting complexity.

How do you cook a chicken and Tortilla Soup?

The ingredients are affordable for everyone; they are gluten-free and excellent for using leftovers.

Chicken tortilla Soup Recipe

1 tablespoon extra virgin olive oil
1½ pounds boneless, skinless chicken thighs
1 teaspoon table salt, plus extra for seasoning
½ teaspoon freshly ground black pepper, plus extra for seasoning
½ pound chorizo gutted (optional)
1 medium onion, gently chopped
1 large jalapeño pepper, finely chopped
3 garlic cloves, minced
6 cups store-bought or homemade low-sodium chicken broth
1 can (28 ounces) of crushed tomatoes
1 tablespoon tomato paste
¾ cup corn, freshly husked (or frozen)
2 teaspoons hot sauce (Frank’s or Tabasco brands are recommended for gluten-free option)
2 teaspoons apple cider vinegar
1½ teaspoons Worcestershire sauce (Lea & Perrin, Heinz, or French brands recommended for gluten-free option)
1 teaspoon chili powder, preferably ancho
1 teaspoon ground cumin
½ teaspoon unsweetened cocoa

To Decorate

1 cup crushed tortilla chips or freshly fried tortilla strips
1 cup Cotija cheese
½ cup finely chopped fresh cilantro
½ cup sour cream (optional)
1 avocado, diced
1 lime, cut into lobes
¼ cup radishes, sliced

What is the best way to make corn tortilla soup?

  1. Heat the oil in a Dutch oven over medium-high heat. Season the chicken with salt and pepper. When the oil shimmers, brown the chicken on all sides for about 6 minutes. Remove chicken and set aside.
  2. If you use it, add the chorizo ​​and cook, chopping it into pieces for 5 minutes. Reduce heat to medium, add onion and jalapeño, and continue cooking, occasionally stirring, until vegetables soften, about 5 minutes more. Add the garlic, and now continue cooking for 2 more minutes. Return chicken to the pot, add broth, tomatoes, tomato paste, hot sauce, vinegar, Worcestershire, chili powder, cumin, and cocoa, and stir to combine. Cover, you can also reduce heat to low and simmer for 20 minutes. Add the corn and simmer for an additional 10 minutes.
  3. Shred the chicken with two forks. Season and taste the soup with additional salt and pepper, if needed. Serve in bowls immediately, garnishing each bowl with tortilla strips or chips, cheese, cilantro, avocado, and a squeeze of lime. Or wait to garnish and refrigerate, covered, for up to 3 days. Reheat on the stove and decorate before serving.

You can easily make this dish in the slow cooker. Brown the meat and sauté the vegetables first for flavor. Then transfer to the slow cooker and add the remaining ingredients, cover, and cook over low heat for 6 to 8 hours.

The secret to obtaining a good soup is that the tortilla strips are completely crispy when serving.

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