Chicken Tortilla Soup

Delicious, comforting soup garnished with tortilla strips, sour cream, avocado and lime.

Soup is a culinary hug, warming you from the inside out.

Chicken Tortilla Soup

Ingredients:

For the Chicken

• 1 lb boneless skinless chicken breast

• 2 Tbs avocado oil

• 1 tsp lemon pepper

• 1/2 tsp salt

• 1 jalapeño, diced

• 1/2 red onion, diced

• 1 can (14 oz) tomato sauce

• 1/2 cup water

• 1 tsp chili powder

• 1 tsp cumin

• 1 tsp dried thyme

• 1/4 tsp coriander

• 1/4 tsp allspice

For the Soup

• 3 cloves garlic, minced

• 1 tsp dried cilantro

• 1 Tbls avocado oil

• 1 can corn, drained

• 1 can black beans, drained

• 1 can diced tomatoes

• 4 cups chicken broth

• 1 tsp chili powder

• 1 tsp cumin

• 1/4 tsp coriander

• 1/2 tsp thyme

• 1/2 tsp lemon pepper

• 1/2 tsp salt

• 1/2 cup Monterey Jack cheese, shredded

• 8 corn tortillas, cut in 1/4 inch strips

For the Garnishes

• 1 lime, sliced

• 1 avocado, sliced

• 1/4 cup sour cream

• 1/2 cup Monterey Jack cheese, shredded

• 1/2 of the tortilla strips

Instructions:

1. Heat oven to 400 degrees F

2. Cut tortillas into 1/4 inch strips

3. Toss tortilla strips in 2 tsps avocado oil, 1/4 tsp black pepper and 1/4 tsp salt

4. Spread out on baking sheet and bake in oven for 15-20 minutes, until crisp

5. Cut chicken breasts in thirds, coat in 2 Tbs avocado oil, 1 tsp lemon pepper and 1/2 tsp salt

6. Using pressure cooker/Instapot, sauté the seasoned chicken about 5 minutes each side

7. Then add jalapeño, red onion, tomato sauce, water and spices to the chicken

8. Pressure cook for 20 minutes

9. While the chicken is cooking, heat 1 Tbls avocado oil in large pot on stovetop

10. Add the garlic and cilantro and sauté for 1 minute

11. Add corn and sauté another 1 minute

12. Add the chicken broth, black beans, diced tomatoes and spices for the soup, stir to combine

13. Let soup come to boil then cover with lid and reduce heat to medium low and cook for 20 minutes

14. Add 1/2 cup Monterey Jack cheese and 1/2 of the crispy tortilla strips

15. Stir to combine

16. Remove the cooked chicken from pressure cooker, let cool slightly and shred

17. Add the sauce from the pressure cooker to the soup on the stovetop

18. Add the shredded chicken to soup, stir to combine

19. Let simmer for 5 minutes

20. Serve and garnish with crispy tortilla strips, sour cream, avocado strips and a lime wedge