Fresh tomatoes, onions, cilantro, and chipotle peppers come together to create a flavorful chicken tortilla soup with a kick!
Ingredients
- 2 cups cherry tomatoes
- 1 cup onion, chopped
- 1 cup cilantro, packed
- 3 garlic cloves
- 1 chipotle pepper in adobo sauce + 1 tsp. adobo sauce
- 2 tsp. cumin
- 4 cups chicken stock
- 1 can tomato sauce
- 1.5 lbs. chicken breast *(for stovetop version, you can also use pre-cooked rotisserie chicken to cut out a step)
- Salt and Pepper
- Paprika
- Avocado or olive oil (for stove top version only)
- Juice of 1 lime
- 1 cup frozen corn
- Toppings: plain Greek yogurt, cilantro, tortilla chips, avocado slices, shredded cheese
Instructions
Stovetop version
- Combine tomatoes, chopped onion, cilantro, garlic, chipotle pepper, and adobo sauce in a blender and blend until smooth.
- Heat a large stockpot and add the blended mixture, cumin, chicken stock, and tomato sauce. Simmer while cooking chicken, stirring occasionally.
- Preheat oven to 400º F. Generously season both sides of chicken with salt, pepper, and paprika and drizzle with a little oil. Cook for 15-20 minutes, until internal temperature reaches 165ºF. *You can also use pre-cooked rotisserie chicken to cut out this step.
- Remove chicken from oven and cut or shred into small pieces.
- Add chicken to the pot along with lime juice and frozen corn. Simmer for five to 10 minutes.
- Top with plain Greek yogurt, cilantro, tortilla chips, avocado slices, and shredded cheese.
Instant Pot version
- Combine tomatoes, chopped onion, cilantro, garlic, chipotle pepper, and adobo sauce in a blender and blend until smooth.
- Set instant pot to saute and add the blended mixture. Add cumin. Heat five to 10 minutes until thickened, stirring occasionally. Turn instant pot off.
- Generously season both sides of chicken with salt, pepper, and paprika. Add to instant pot along with chicken stock and tomato sauce.
- Turn instant pot to manual pressure and make sure the valve is set to “sealing.” Cook for seven minutes and do a natural release for 10-15 minutes. Release remaining pressure and carefully remove lid.
- Scoop chicken breasts out, shred with a fork and return to the instant pot. Stir in lime juice and frozen corn.
- Top with plain Greek yogurt, cilantro, tortilla chips, avocado slices, and shredded cheese.
For more recipes like this, visit Kiwi & Carrot, produced by our food blogger, Sarah Romero.