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30-Minute Tortilla Soup

4 from 1 reviews

It’s even better the 2nd day!

Ingredients

Garnishes

Instructions

Stovetop Directions:

  1. Dump everything EXCEPT garnishes into a large stock pot, cover and cook to a boil for at least 15 minutes.
  2. If you prefer a thicker broth, add 2 TBSP cornstarch to about 1/3 cup cold water, stir until well mixed and then add to boiling soup, repeat as necessary to desired thickness.
  3. When you are ready to serve, ladle the soup into bowls, then top with avocado, tortilla strips, shredded or crumbled cheese, and sour cream, if desired.
  4. Enjoy!
Pressure Cooker Directions:
*(replace roasted chicken with cubed, raw chicken breast)
  1. Place 1 quart of broth* in your pressure cooker and add all of the other ingredients except the garnishes. Seal and cook with the vent closed for 25 minutes. (On my older electric pressure cooker I have five settings, Rice, Meat, Veggie, Soup, Stew. Then I can add extra time to each setting. I used the meat setting for 25 minutes.)
  2. Let the pressure release on its own before opening the top.
  3. Transfer soup to a large bowl, tureen, or other container and add the rest of the hot broth.
  4. Using two forks shred the chicken.
  5. When you are ready to serve, ladle the soup into bowls, then top with avocado, tortilla strips, shredded or crumbled cheese, and sour cream, if desired.
Slow Cooker Directions:
*(replace roasted chicken with cubed, raw chicken breast)
  1. Place all of the ingredients except the garnishes in your slow cooker and cook on high for 3 to 6 hours. Continue from step 4 in the pressure cooker instructions above.

Notes

*I had several people ask why I used both broth AND Chicken base… I find it gives the soup a richer, more robust flavor, since the chicken isn’t cooking in the broth for hours like a typical chicken soup. You can substitute 8 cups water and 8 tablespoons of the chicken base or 64 oz of chicken stock, whatever you have on hand.

Keywords: chicken, chicken soup, easy meals, Tortilla Soup, 30-minute meal, 30-minute soup