Natalie's Stove Top, Slow Cooker or Pressure Cooker Chicken Tortilla Soup

Source

Prep Time

20 min

Cook Time

8 hr

Total Time

8 hr 20 min

Ingredients

Display units in Metric

Serves Change

2	tablespoons	vegetable oil
2		chicken breasts
3		poblano chili peppers chopped
1		red onion chopped
1		yellow onion chopped
1		red bell pepper diced
3	cloves	garlic chopped
2	tsp	ground cumin
1	Tbsp	chili powder Omit for mild version
1	tsp	salt
¹⁄₂	tsp	pepper
1	tsp	dried Oregano
1		bay leaf
1.5	Cup	frozen mixed veggies
1	cup	verde tomatillo salsa (mild or medium)
1	cup	fresh salsa
2		pinto beans - rinsed and drained or 15 oz. can black
4-6	cups	vegetable stock (32-48 ounces - depending on how thin you want the soup GF if desired
2	cans	crushed/diced tomatoes or fire-roasted diced, (14.5 oz. each)
		For Serving:
2		avocado chopped
2		limes halved
		Sour cream
4	tablespoons	cilantro leaves
1	cup	Crushed chips - about 1 cup for 8 bowls
¹⁄₂	cup	shredded cheese optional
		Chips Optional

In a large, deep skillet, heat the oil over medium-high heat. Sauté the peppers, garlic and onions with the seasonings until soft and browned, about 6-8 minutes. Blend cans of tomatoes first before adding to slow cooker if you want to avoid chunks of tomatoes.

Add all other ingredients to pot on stovetop and simmer for at least 30 minutes. Or add to slow cooker and cook on low for 8 hours. Or pressure cook for 10 minutes.

To serve: Crush some chips and add about 2 Tbsp to each bowl. Add the avocado and a squeeze of lime juice. Ladle the soup over the avocado. Top with cilantro. Serve with shredded Monterey Jack, cheddar or Queso fresco cheese if desired.

In a large, deep skillet, heat the oil over medium-high heat. Sauté the peppers, garlic and onions with the seasonings until soft and browned, about 6-8 minutes. Blend cans of tomatoes first before adding to slow cooker if you want to avoid chunks of tomatoes.
Add all other ingredients to pot on stovetop and simmer for at least 30 minutes. Or add to slow cooker and cook on low for 8 hours. Or pressure cook for 10 minutes.
To serve: Crush some chips and add about 2 Tbsp to each bowl. Add the avocado and a squeeze of lime juice. Ladle the soup over the avocado. Top with cilantro. Serve with shredded Monterey Jack, cheddar or Queso fresco cheese if desired.

Comments & Personal Notes

Omit cheese, chips, and corn if making this as a Whole30 recipe.

Comment from NutritionbyNatalie — posted over 7 years ago

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