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RECIPE
26 INGREDIENTS6 STEPS1HR 30MIN

Chicken Tortilla Soup

4.8
4 Ratings

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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.
1HR 30MIN
Total Time

Cooking with Tovia

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!
GO TO BLOG

Ingredients

US / METRIC
Servings:
2
Serves 2
1
Large  Onion , roughly chopped
6 cups
Chicken Broth
1 3/4 cups
Canned Diced Tomatoes
1 3/4 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
Bell Peppers , diced
to taste
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
to taste
to taste
Corn , drained
to taste
Tabasco® Original Red Pepper Sauce

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Nutrition Per Serving

VIEW ALL
CALORIES
899
FAT
43.3 g
PROTEIN
38.0 g
CARBS
94.0 g

Cooking Instructions

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Step 1
In a pressure cooker, put Olive Oil (to taste), Onion (1) and Bell Pepper (1 1/2 cup). Let them cook for two minutes, than add Chicken Broth (6 cup). Add Canned Black Beans (14.5 ounce), Fresh Cilantro (1/2 cup), Tomato Paste (3 tablespoon), Corn (to taste) and Canned Diced Tomatoes (14.5 ounce). Season with salt, pepper, Chili Powder (2 tablespoon) and Roasted Cumin Powder (2 tablespoon). Mix together.
Step 2
Season Kosher Salt (1 1/2 tablespoon) with Chicken Breast (1) and Ground Black Pepper (to taste) on both sides. Cook the chicken breast at 425 degrees F (220 degrees C) for 48 minutes. Remove the bone and cut it to pieces. Add the pieces to the soup. Add in a few drops of Tabasco® Original Red Pepper Sauce (to taste).
Step 3
Pressure cook for 20 minutes. Give it a stir and cover it.
Step 4
For the sandwich: in a pan, melt Butter (4 tablespoon). Add smashed and cut Garlic (3 clove). 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 tablespoon).
Step 5
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), Tomato (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 6
Garnish the soup with Tortilla Strips (to taste), grated Cheddar Cheese (to taste), Sour Cream (to taste) and Scallion (to taste).

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Nutrition Per Serving
Calories
899
% Daily Value*
Fat
43.3 g
56%
Saturated Fat
18.9 g
94%
Trans Fat
0.0 g
--
Cholesterol
119.5 mg
40%
Carbohydrates
94.0 g
34%
Fiber
24.0 g
86%
Sugars
19.7 g
--
Protein
38.0 g
76%
Sodium
9921.2 mg
431%
Vitamin D
0.2 µg
1%
Calcium
284.4 mg
22%
Iron
10.2 mg
57%
Potassium
2014.2 mg
43%
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