Chicken tortilla soup is something I find myself ordering time and time again in restaurants. I love it. The flavors and textures come together and I smile from ear to ear. finally I decided to try to make some, but as usual, I didn’t use a recipe. I bought chicken breasts without a plan or knowing how it would turn out.
It was fantastic! I was so excited about the smell that filled my home as I released the pressure on the instant pot that I snapped photos. I know, this is far from a food blog, though I routinely talk about food. 🙂 But I do like to cook now and then and . (Red beans and rice has definitely gotten mindshare recently.)
When I shared the photos of this soup, I got so many rave comments and questions that I wrote down what I did and shared with friends and family sharing what I threw together on a whim. It is a bit of a spin on the taco soup my mom makes.
- 3 chicken breasts
- 1 can Rotel tomatoes & green chilis
- 1 can tomato sauce
- 1 can of black beans
- 1 can of hominy or whole kernel corn
- 1 packet of taco seasoning
- a cup and a half of chicken broth
- a bit of oil (I used cilantro-flavored cottonseed oil (Amazon affiliate link) from Acala Farms a friend gave me)
Using saute made, brown the chicken breasts with a tiny bit of oil. (Thinking ahead I actually cooked 4 but took one aside for quesadillas or something another night when I was shredding them after they cooked.) Take the chicken breasts out after they were seared well.
Turn off saute mode. Put a bit of broth in to get the stuff that stuck free from the bottom of the pot.
Add in all the canned goods — Rotel, tomato sauce, black beans, hominy then put some taco seasoning in. Put the chicken breasts ontop (Schnucks had seasoned chicken on sale so it was already seasoned too so I held back on some of the seasoning.) Then poured in more broth til the chicken was covered.
Lock the top and use the meat/stew setting, reducing the time to 16 minutes. It was a total guess but when I released the pressure and then pull them out to shed the chicken, they were clearly cooked through.
As I served it, I put cheese, cilantro and olives on top. My avocado wasn’t quite ripe so it was used atop the leftovers the next day.Share this yummy chicken tortilla soup recipe with your tweepsClick To Tweet