Chicken Tortilla Soup

With fall in the air already this early in September, it felt only right to start working on some soup recipes. Something warm and comforting on these cooler evenings. Let me tell ya, it’s been cool these last few evenings here in Kansas. We have gone from 100-degree temperatures to all of a sudden hitting the mid-50’s and even all the way to 36 degrees today. Needless to say, it’s been a shock to everyone’s system, especially my animals here on the farm.

LouLou got a new house to keep her warm and a bigger pen to run and play in all day. She has a new little pool that she can escape to when it does get warm again because these temps won’t last long. It’s like they are tempting us with fall weather and we will revert right back to our hot days!

So with all that said here is a yummy soup day for a cold day or even a warm day! It’s perfect and flavorful and full of endless possibilities! I was in a hurry the evening I decided to do this so I threw everything in my instant pot! This soup could be done in the crockpot or on the stovetop all afternoon simmering!

So here is this basic simple fun chicken soup recipe.

To start off with I threw my chicken breasts into the InstantPot

  • 4 skinless boneless chicken breasts
  • 2 cups chicken broth or stock (whichever you have on hand)

Cook the chicken breasts on high pressure for about 10-12 minutes. Once they are finished take them out and shred them. Once the chicken is shredded put it back into the instant pot and add the rest of the ingredients.

  • 1 can kidney beans, white beans, or black beans – again whatever you have on hand will work
  • 1 can Rotel – don’t drain it just dump it all in
  • 1 teaspoon chili powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 4 ounces cream cheese
  • 1 tablespoon cornstarch
  • 1 teaspoon (or more) red chili sauce/sriracha

I totally threw all this into my InstantPot and let it cook on the Soup/Stew setting for probably 30 minutes. The Soup/Stew setting has it’s own set time and that’s what I went with.

While it was cooking up I shredded some cheddar cheese and Monterey jack cheese to sprinkle on top!

This recipe could be cooked up real quick one night for dinner if you were using rotisserie chicken. Simply shred that up and throw it into a dutch oven on the stovetop along with the other ingredients and cook for an hour or so.

This dish could also be done in the crockpot. Just throw everything in the crockpot and let it cook on low for 4-6 hours. Take the chicken out and shred it at the end of the cooking cycle and put it back in – and serve it up.

Serve it with some tortilla chips, nacho cheese chips, put some shredded cheese on top with some sour cream and serve.

 

 

Aboutglutenfreefarmandhome

A clinical psychologist turned stay at home mom. I have 2 beautiful girls (13 and 11) that I home school. We spend our days running back and forth to town, baking, cooking, riding horses and having fun on the farm.

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