Chicken Tortilla Soup Recipe.

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WHAT IS TORTILLA SOUP

Tortilla soup is a traditional Mexican soup, made with fried tortilla chips submerged into tomato or chicken broth. This soup is made with onions, garlic, chili peppers for the smokiness and heat, some beans, corn, flavoured with chili powder and cumin powder. Served with some crispy tortilla strips, some avocado, lime, sour cream.

My family loves Mexican food. I remember years back I was introduced to Mexican cuisine, I just fell in love with it. I have tried many Mexican dishes, including this Tortilla Soup.

HOW TO MAKE TAQUITO

This recipe of Chicken Tortilla Soup is my version of Mexican inspired Tortilla Soup. I have added some chicken for that extra protein and flavor, thus making it a little more hearty and a complete one-pot meal. Sometime, I also substitute tofu instead of chicken, which adds quite a depth to this soup, and thus keeping it vegetarian.

This is such a fun thing to make, I always involve my kids to make their own Taquito. They can add as much or as little cheese they like. Here’s how to make Taquito at home:
Take a flour tortilla, spread some cream cheese, add some shredded cheese.
Tightly roll the tortilla into a roll.
eat some oil in pan to shallow fry.

Carefully place the seamed side down of tortilla in the pan. Note: You can make two – three taquitos at the same time.
Shallow fry the Taquito until crispy on each side, 2-3 mins.
Remove the Taquito onto a paper towel, to absorb any extra oil.
Repeat with the remaining tortilla roll.

TIPS FOR EASY ROLLING THE TAQUITO

I find this small trick very helpful while rolling the Taquito. Heating the tortilla just for few seconds, helps roll the tortilla with ease.
Heat a pan, lightly grease the pan with some oil, place the tortilla in the pan and warm it up for few seconds.
Alternatively, you can also microwave the tortilla for 4-5 seconds. This will help soften the tortilla.

HOW TO MAKE CHICKEN TORTILLA SOUP

The Chicken Tortilla soup is easy, dump and go recipe, that comes together in under 30 minutes… a perfect weeknight dinner. I start with some onion, garlic, jalapeno, fresh or canned tomatoes, some spices – cumin powder, chili powder, oregano. Chicken, black beans for some extra protein and some fresh or frozen corn for some sweetness, to give a nice balance of sweet, savory and spicy flavor to this soup.

INSTRUCTIONS FOR CHICKEN TORTILLA SOUP IN INSTANT POT

On saute mode, add oil, onions, garlic, jalapeno, saute for 1-2 minutes.

Add spices – chili powder, cumin powder, oregano, saute for 30-60 seconds.

Add black beans, corn, diced tomatoes, give a quick stir.

Add chicken on the top. Add chicken broth, salt and pepper to taste.

Close the Instant Pot lid with pressure valve on sealing position. Pressure cook on high pressure for 8-12 minutes, depending upon the size of the chicken breast. Allow 10 minutes of natural pressure release.

Open the Instant Pot, remove the chicken, using a fork shred the chicken into small pieces. Add the shredded chicken back to the soup.

Turn ON saute mode, bring the soup to a gentle boil. Turn off the Instant Pot. Add some cilantro.

Serve Chicken Tortilla Soup, with choice of your topping and some cheesy Taquitos on the side. Enjoy!!

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