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Chicken Tortilla Soup

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Chicken Tortilla Soup (by Marghie Christensen)

Ingredients: Approximately 3 pounds chicken (breasts or thighs) 2 to 3 quart boxes chicken broth 1 tablespoon olive oil 1 large onion, chopped 3 cans beans (black or great northern or both!) 15 ounce can corn (or use frozen) 15 ounce can diced tomatoes 7 ounce can mild green chiles 1 ½ cup Basmati rice 1-2 teaspoons (to taste) Adobo seasoning (salty so technically you can overdo it, but’s magic) 1 ½ tablespoons cumin 1 tablespoon chili powder 2 pinches crushed red pepper 10 chopped corn tortillas Toppings: Cilantro Lime wedges (or bottled lime juice) Diced red onion or green onions Grated cheddar cheese Sour cream Tortilla chips (crush whole bag and serve with large spoon as a topping) Serve with: Anna’s Fresh Bread Chocolate Chip Cookie Bars


1. Precook chicken in Instant Pot at high pressure for 15 minutes or bake at 400° for 20-25 minutes until done.

2. While chicken cooks, heat oil and sauté onion in a large soup pot. When onion is translucent, add all remaining ingredients except tortillas. Bring to boil, reduce to simmer, and set timer to 15 minutes.

3. While that simmers, chop chicken and add to pot. Taste to see if you need to add more Adobo! Simmer an additional 5-10 minutes.

4. Before serving, add the chopped tortillas to the soup. Turn off heat and cover. Serve with all the bowls of toppings and let your guests dress their own!

Chicken Tortilla Soup
Download PDF • 73KB

Other recipes discussed:

Italian Sausage Soup
Download PDF • 67KB
Anna's Fresh Bread
Download PDF • 68KB
Eggroll in a Bowl
Download PDF • 64KB

Original Recipe:

Chewy Chocolate Chip Cookie Bars Recipe | King Arthur Baking

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