As crazy as it sounds, I never had chicken tortilla soup until I married my husband. It was one of my mother-in-laws recipes that both my husband and I really loved so I got the recipe and was determined to learn how to make it.
I didn't cook much growing up, like, not at all really! I was always outside and while cooking wasn't something that was a turn off to me, I just never really thought about it!
So when I got married I had a bit of a steep learning curve when it came to making and preparing food. That simple fact almost resulted in me burning down our apartment one day, while trying to make chicken tortilla soup!
You see, I was attempting to fry my own tortilla strips and I didn't know that oil doesn't come to a boil! So I had the heat on high and kept wondering when on earth my oil was going to boil so I could fry my tortilla strips. Thankfully Jaren was there to put out the flames because I was a confused mess!
These days I just buy tortilla chips!
Chicken Tortilla Soup
- 1.5 to 2 lbs. cooked chicken, shredded
- 6 cups chicken broth
- 6 oz tomato paste
- 1 packet taco seasoning
- 2 tsp chili powder
- 2 tsp cumin
- 1/2 tsp salt
- 2 cloves freshly pressed garlic cloves
- 1 large onion, diced
Topping options
- fresh lime juice
- sliced avacado
- cheese
- tortilla chips
- sour cream
1. Add chicken broth, tomato paste, seasonings, garlic and onion to a pressure cooker; mix well. Close lid, making sure the pressure valve is closed, press the soup function and adjust to less/low.
2. Once done, release pressure, open and add chicken.
3. Serve with desired toppings.
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