Updated: Jan 6, 2021
Chicken Tortilla Soup is my all time favorite soup but there are only 3 restaurants that I will order it from because I can't beat my homemade recipe.
You can change it up however you like and it's still going to be delicious.
For this batch I made enough for 10 servings. Adjust to increase or decrease.
chicken thighs - 1 package
guacamole salsa - half a jar
chicken broth 8-10 cups
diced tomatoes and green chilies - 2 cans
kidney beans - 1 can
pinto beans - 1 can
black beans - 1 can
tortillas (or chips)
Take your chicken thighs and put them in the instant pot with half a jar of guacamole salsa. Set to poultry.
Once cooked, shred and place in a large pot on your stove.
Add all the chicken broth.
Add 2 cans of diced tomatoes and green chilies.
Strain and add kidney beans.
Strain and add pinto beans.
Strain and add black beans.
Sprinkle a couple tablespoons of taco seasoning and mix.
Bring to a boil and let simmer for an hour or so.
Cut up some tortillas, spray or brush with an oil (such as olive oil) sprinkle salt and place in your oven at 350 for about 15 minutes. Keep checking until they are crispy but not burnt.
Pour soup into bowls and add cheese, cilantro, sour cream, avocado and some tortilla chips.
Let me know if you make this and how you liked it.