Chicken Tortilla Soup: Pressure Cooker Perfection
This Chicken Tortilla Soup is loaded with bold flavors from roasted tomatoes, chipotle, and jalapeño, all blended into a creamy base and packed with black beans, corn, and rotisserie chicken. Perfect for a hearty lunch or dinner!
Equipment
- 1 4-Quart Pot with Lid
- 1 Cordless Rechargeable Stainless Steel Immersion Blender
- 1 Stainless Steel 12-inch Lock and Release Tongs
- 1 7" Vegetable Knife
- 1 Boos Block Walnut Cutting Board
- 1 Maldon Flaky Sea Salt
Ingredients
Main ingredients
- 2 teaspoons olive oil
- 1 onion roughly chopped
- 3-4 cloves garlic roughly chopped
- 1 jalapeno pepper stem and seeds removed, roughly chopped
- kosher salt and freshly cracked black pepper
- ¼ teaspoon dried oregano
- ¼ teaspoon cumin
- ½ teaspoon ground chipotle pepper
- 1 14-ounce can fire roasted tomatoes and green chiles
- 3 cups chicken stock
- ¾ cup black beans
- ¾ cup frozen corn
- 1 cup shredded rotisserie chicken
- shredded cheese colby jack / monterey jack / pepper jack, your choice
- quartered limes
- cubed avocado
- cilantro
- sliced green onions
- 2 small corn tortillas cut into thin strips
- sliced jalapenos
Instructions
Instructions
- Heat a large saucepan over medium high heat. Add the onion, garlic and jalapeno and sauté until the onion is translucent and the jalapeno softens.
- Season with the salt, pepper, dried oregano, cumin and chipotle pepper. Stir to combine and cook for 1-2 minutes until the spices toast.
- Add the fire roasted tomatoes and the chicken stock and bring the mixture to a boil. Reduce to a simmer and simmer for 30 minutes.
- Using an immersion blender, blend the soup ingredients until smooth. Taste and adjust salt and pepper as needed.
- Add black beans, corn and shredded chicken.
- Divide the soup into 4 bowls and top with cheese, avocado, cilantro and crisp tortilla strips. Add extra lime juice if desired and/or jalapeno slices. Serve immediately.
- To make the tortilla strips: In a small skillet, heat the vegetable oil over medium high heat. Once hot, add the tortilla strips in a single layer, frying quickly for about 30-45 seconds, flipping them once to ensure both sides get crisp.
- Remove the tortillas once crisp with a pair of tongs and transfer them to a paper towel lined plate to dry.
Notes
Tip and Tricks: When you shred your own chicken - use a stand mixer to do it in 15 seconds! It’s my favorite hack. Be sure to sweat the onions and jalapeños to start developing flavor early. Prefer a blended base? Use an immersion blender after simmering and then add chunks of chicken, corn and beans!
