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

  1. Combine tomatoes, chopped onion, cilantro, garlic, chipotle pepper, and adobo sauce in a blender and blend until smooth.
  2. Heat a large stockpot and add the blended mixture, cumin, chicken stock, and tomato sauce. Simmer while cooking chicken, stirring occasionally.
  3. 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.
  4. Remove chicken from oven and cut or shred into small pieces.
  5. Add chicken to the pot along with lime juice and frozen corn. Simmer for five to 10 minutes.
  6. Top with plain Greek yogurt, cilantro, tortilla chips, avocado slices, and shredded cheese.

Instant Pot version

  1. Combine tomatoes, chopped onion, cilantro, garlic, chipotle pepper, and adobo sauce in a blender and blend until smooth.
  2. 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.
  3. Generously season both sides of chicken with salt, pepper, and paprika. Add to instant pot along with chicken stock and tomato sauce.
  4. 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.
  5. Scoop chicken breasts out, shred with a fork and return to the instant pot. Stir in lime juice and frozen corn.
  6. 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.