Here’s a laid-back, easy-to-follow version of your Chicken Tortilla Soup recipe:
First off, you’re going to need these ingredients:
- 2 tablespoons of olive oil
- 1 diced red onion
- 4 minced garlic cloves
- 1 minced jalapeño
- 1-2 teaspoons of cumin and/or chili powder (spice it up to your liking)
- A pinch of dried oregano (Mexican if you can get it)
- One 28-ounce can of crushed tomatoes
- 2 1/2 – 3 cups of vegetable broth
- 1 pound of boneless skinless chicken thighs
- 1 1/2 teaspoons of salt
- 1 can of drained and rinsed pinto beans
- Crispy tortilla strips, cilantro, lime, cotija or sour cream for topping
Now, let’s get cooking:
- Heat the olive oil in a soup pot over medium heat. Toss in the onion, garlic, jalapeño, and seasonings. Let them sauté for about 5-10 minutes until they’re soft and smell amazing.
- Add the crushed tomatoes, broth, chicken thighs, and salt to the pot. Let it all simmer for 10-15 minutes until the chicken thighs are cooked through.
- Take the chicken out of the pot. Once it’s cool enough to handle, shred it and chop it into small bite-sized pieces. Stir it back into the pot with the beans. If you like your soup thinner, add more broth.
- Now for the fun part – top it with EVERYTHING. Crispy tortilla strips, cilantro, cotija, crema, lime, you name it.
If you’re using an Instant Pot, just sauté the onion, garlic, and jalapeño in the pot, then add the tomatoes, broth, chicken thighs, and salt. Seal the lid and set the cook time to 15 minutes with 10 minutes of natural pressure release. Shred the chicken, stir it back into the soup with the beans, and you’re good to go.
For a slow cooker, sauté the onion, garlic, and jalapeño in a pan on the stove first, then transfer them to the slow cooker. Add the tomatoes, broth, chicken thighs, and salt, stir it all together, and cook on low for 6-8 hours. Shred the chicken, stir it back into the soup with the beans, and voila – soup’s on!
Enjoy your delicious, homemade Chicken Tortilla Soup!
