Chicken Tortilla Soup Recipe
Servings: 6
Ingredients
- 1 medium yellow onion diced
- 2 garlic cloves minced or grated
- 1 pound boneless skinless chicken breast*
- 1 teaspoon kosher salt
- Freshly ground black pepper
- 3 cups red enchilada sauce
- 3 cups salsa verde
- 3/4 cup uncooked brown rice or white rice adjust cooking time if using white rice
- Juice of 1 lime
- 1/2 cup fresh cilantro chopped, plus more for serving
- For serving optional:
- 2 cups lightly crushed tortilla chips
- 1 mango peeled and diced
- 1 avocado sliced
- 1 cup shredded cheddar cheese
- 1/2 cup full-fat plain Greek yogurt
Instructions
- In a large pot, combine the onion, garlic, chicken or turkey, salt, and a pinch of pepper. Pour in the enchilada sauce, salsa verde, and 3 cups of water. Stir in the brown rice or white rice. Place the pot over high heat and bring to a boil, reduce the heat to medium-low, cover, and simmer, stirring occasionally, until the rice is cooked through and the chicken shreds easily, about 45 minutes. (About 18 minutes if using white rice). Remove the pot from the heat.
- Transfer the chicken to a plate. Let cool slightly and shred it using two forks. Return the chicken to the pot and stir in the lime juice and cilantro. Taste and season with salt as needed.
Notes
*or use leftover cooked turkey
Pressure Cooker:
1. In the pressure cooker pot, layer the onion, garlic, chicken, salt and a pinch of pepper. Pour over the enchilada sauce, salsa verde, and 3 cups of water. Stir in the brown rice. Lock the lid in place and cook on high pressure for 18 minutes. Quick or natural release, then open when the pressure subsides.
2. Transfer the chicken to a plate. Let cool slightly and shred it using two forks.
3. Return the chicken to the pressure cooker and stir in the lime juice and cilantro. Taste and season with salt as needed. Slow Cooker:
1. In the slow cooker pot, layer the onion, garlic, chicken, salt, and a pinch of pepper. Pour over the enchilada sauce, salsa verde, and 3 cups of water. Stir in the brown rice. Cover and cook until the chicken is falling apart, 6 to 7 hours on low, or 4 to 6 hours on high.
2. Transfer the chicken to a plate. Let cool slightly and shred it using two forks.
3. Return the chicken to the slow cooker and stir in the lime juice and cilantro. Taste and season with salt as needed.
4. Divide the soup among six bowls. Top each with tortilla chips, mango, avocado, cheese, yogurt, and cilantro, if desired.
1. In the pressure cooker pot, layer the onion, garlic, chicken, salt and a pinch of pepper. Pour over the enchilada sauce, salsa verde, and 3 cups of water. Stir in the brown rice. Lock the lid in place and cook on high pressure for 18 minutes. Quick or natural release, then open when the pressure subsides.
2. Transfer the chicken to a plate. Let cool slightly and shred it using two forks.
3. Return the chicken to the pressure cooker and stir in the lime juice and cilantro. Taste and season with salt as needed. Slow Cooker:
1. In the slow cooker pot, layer the onion, garlic, chicken, salt, and a pinch of pepper. Pour over the enchilada sauce, salsa verde, and 3 cups of water. Stir in the brown rice. Cover and cook until the chicken is falling apart, 6 to 7 hours on low, or 4 to 6 hours on high.
2. Transfer the chicken to a plate. Let cool slightly and shred it using two forks.
3. Return the chicken to the slow cooker and stir in the lime juice and cilantro. Taste and season with salt as needed.
4. Divide the soup among six bowls. Top each with tortilla chips, mango, avocado, cheese, yogurt, and cilantro, if desired.