Soups
Chicken Tortilla Soup
Makes about 16 cups
Chicken Tortilla Soup
Makes about 16 cups
We encourage you to load on the fixings with this popular Mexican inspired soup.
Nutritional information per serving (1 cup):Calories 157 (32% from fat)
carb. 2g
pro. 24g fat 5g
sat. fat 1g
chol. 94mg
sod. 588mg calc. 17mg
fiber 1g
carb. 2g
pro. 24g fat 5g
sat. fat 1g
chol. 94mg
sod. 588mg calc. 17mg
fiber 1g
Ingredients
- 1 teaspoon olive oil
- 1 onion, finely chopped
- 1 jalapeño, seeded and finely chopped
- 1 garlic clove, finely chopped
- 1 teaspoon chili powder
- ¼ teaspoon ground cumin
- 1⁄8 teaspoon ground coriander</br />
- 1 teaspoon kosher salt
- 1 can (13 to 14 ounces) diced tomatoes, drained
- 8 cups chicken stock*
- 4 pounds boneless, skinless chicken thighs, cut into small pieces
- Cilantro, for serving
- Diced avocado, for serving
- Tortilla strips, for serving
- Lime wedges, for serving
Preparation
- Put the oil in the cooking pot of the Cuisinart® Multicooker. Select Sauté/Brown. Set the temperature to Low and press Start.
- Once the unit is preheated and the oil is hot, add the onion, jalapeño, and garlic. Sauté until fragrant and softened, about 5 minutes. Add the spices and salt, stir to combine. Add the drained tomatoes, stock, and chicken pieces. Press Stop.
- Secure the lid and select Soup. Set the pressure to High, the time to 10 minutes, and press Start.
- When the tone sounds, allow pressure to release naturally. Once pressure is completely released, open the lid.
- When serving the soup, top each individual bowl with about a teaspoon each of cilantro leaves, diced avocado, and tortilla strips.
- Squeeze the lime over each bowl and serve.
* Using a homemade chicken stock will make for a heartier soup, but if a lighter soup is desired, use store-bought broth.
