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RECIPE
26 INGREDIENTS 7 STEPS 1hr 30min

Chicken Tortilla Soup

4.8
4 Ratings
This delicious Tex Mex Chicken Tortilla Soup soup features diced tomatoes, black beans, corn, oven roasted chicken breast and tortilla strips. I demonstrate how to make this in the pressure cooker.
Chicken Tortilla Soup Recipe | SideChef
This delicious Tex Mex Chicken Tortilla Soup soup features diced tomatoes, black beans, corn, oven roasted chicken breast and tortilla strips. I demonstrate how to make this in the pressure cooker.
Learn to cook with Chef Tovia Gartenberg! You’ll find an assortment of recipes such as how to make Southern Fried Chicken to Gluten-Free Macaroni and Cheese!
http://cheftovia.blogspot.com/
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Learn to cook with Chef Tovia Gartenberg! You’ll find an assortment of recipes such as how to make Southern Fried Chicken to Gluten-Free Macaroni and Cheese!
http://cheftovia.blogspot.com/
1hr 30min
Total Time
$5.94
Cost Per Serving

Ingredients

Servings
2
US / METRIC
1
Large Onion , roughly chopped
6 cups
Chicken Broth
1 3/4 cups
Canned Diced Tomatoes
2 cups
Canned Black Beans
3 Tbsp
Tomato Paste
1
or Two medium chicken breasts
1 1/2 Tbsp
2 Tbsp
Roasted Cumin Powder
2 Tbsp
Chili Powder
1/2 cup
Fresh Cilantro , roughly chopped
(optional)
1 1/2 cups
to taste
to taste
Scallions
to taste
Sandwich Bread
or Italian or English
to taste
Cheese
or I used Provalone
to taste
to taste
1/4 cup
3 cloves
as needed
to taste
Corn , drained
to taste
Tabasco® Original Red Pepper Sauce
Save Time,
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Estimated Total: Estimated Total:
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Nutrition Per Serving

VIEW ALL
CALORIES
851
FAT
41.1 g
PROTEIN
35.6 g
CARBS
90.0 g

Cooking Instructions

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Step 1
Preheat the oven to 425 degrees F (220 degrees C).
Step 2
In a pressure cooker, put Olive Oil (as needed) , Onion (1) , and Bell Peppers (1 1/2 cups) . Let them cook for two minutes, then add Chicken Broth (6 cups) . Add Canned Black Beans (2 cups) , Fresh Cilantro (1/2 cup) , Tomato Paste (3 Tbsp) , Corn (to taste) , and Canned Diced Tomatoes (1 3/4 cups) . Season with salt, pepper, Chili Powder (2 Tbsp) , and Roasted Cumin Powder (2 Tbsp) . Mix together.
Step 3
Season Tyson® Chicken Breast (1) with Kosher Salt (1 1/2 Tbsp) and Ground Black Pepper (to taste) on both sides. Cook the chicken in the oven for 20 minutes or till golden-brown. Remove the bone and cut it into pieces. Add the pieces to the soup. Add in a few drops of Tabasco (to taste) .
Step 4
Pressure cook for 20 minutes. Give it a stir and cover it.
Step 5
For the sandwich: in a pan, melt Butter (1/4 cup) . Add smashed and cut Garlic (3 cloves) . Cook on medium low heat while stirring, then put it on low heat and cook for two minutes, before pouring it into a bowl. Add Dried Parsley (1 Tbsp) .
Step 6
Brush the butter over one side of the Sandwich Bread (to taste) . Put the breads in the pan and cook on medium heat. Place Cheese (to taste) , Tomatoes (to taste) and Fresh Basil (to taste) on top of the breads. Lay some more cheese on top. Spread more butter on the top of more bread, and place them on top. Flip the sandwiches every minute and brown them for four total minutes or until the cheese has melted.
Step 7
Garnish the soup with Tortilla Strips (to taste) , grated Cheddar Cheese (to taste) , Sour Cream (to taste) and Scallions (to taste) .

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Nutrition Per Serving
Calories
851
% Daily Value*
Fat
41.1 g
53%
Saturated Fat
18.4 g
92%
Trans Fat
0.0 g
--
Cholesterol
113.8 mg
38%
Carbohydrates
90.0 g
33%
Fiber
23.8 g
85%
Sugars
19.6 g
--
Protein
35.6 g
71%
Sodium
9845.1 mg
428%
Vitamin D
0.2 µg
1%
Calcium
270.9 mg
21%
Iron
10.0 mg
56%
Potassium
1960.2 mg
42%
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