Credit for this recipe goes out to my friend Kristen. She sent it as a picture of a print out from 2004 and guess what – the recipe still exists on the interwebs! I found it at https://www.geniuskitchen.com/recipe/the-best-chicken-tortilla-soup-104086
For any Instant Pot fans out there I think you could totally do this recipe in the pressure cooker too, just high pressure it for 30 min or maybe even less since the chicken is already cooked.
INGREDIENTS
- 1(46 ounce) can chicken broth
- 1(15 ounce) can tomato sauce
- 1(15 ounce) can diced tomatoes
- 3 cups cooked chicken, shredded (I use rotisserie from the deli)
- 2 anaheim chilies, diced
- 1 jalapeno pepper, diced
- 1⁄2 cup diced onion
- 3 -4 large tomatoes, diced
- 2 garlic cloves, minced
- 2 tablespoons minced cilantro
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 2 teaspoons pepper
- 1 teaspoon salt
- 2 teaspoons Tabasco sauce (I use the chipotle flavor)
- 1⁄2teaspoon chipotle pepper (optional)
GARNISH
- 1cup shredded cheddar cheese
- 1avocado, chopped
- 1⁄4cup cilantro, pulled from stem
- 1lime, cut into wedges
- 2cups crushed tortilla chips
