It doesn’t happen very often in my house that I have any leftover or stale tortilla chips, but if you do…chicken tortilla soup is a great way to use them up. If you don't have leftover tortilla chips, this is still a great soup to make. In fact, it's even better to serve with some chips, salsa, guacamole and other toppings along side.
One Pot Meal, Quick and Easy, Chicken, Pasta
Pre-heat the pressure cooker using the BROWN or SAUTE setting.
Add the olive oil. Sauté the onion for 3 to 4 minutes, stirring occasionally. Add the garlic, Jalapeño pepper, red pepper and spices, and cook for another minute or two. Add the tomatoes, chicken stock, beans and salt, give it a good stir and push the chicken breasts under the liquid. Lock the lid in place.
Pressure cook on HIGH for 8 minutes.
Reduce the pressure with QUICK-RELEASE method and carefully remove the lid. Remove the chicken to a side plate and when cool enough to touch, shred the chicken with two forks into small pieces.
Return the chicken to the soup and season to taste with salt and freshly ground black pepper. Place some tortilla chips into each bowl and ladle the soup on top. Garnish with avocado, cilantro, Cheddar cheese and a lime wedge to squeeze.
Chicken Tortilla Soup
Amount Per Serving
Calories 692Calories from Fat 288
% Daily Value*
Saturated Fat 8g40%
Vitamin A 1885IU38%
Vitamin C 40.2mg49%
* Percent Daily Values are based on a 2000 calorie diet.