Chicken Tortilla Soup
Gluten Free Chicken Tortilla Soup
Equipment
- 1 instapot
Ingredients
- Protein and Broth
- 1 whole chicken or 4 to 5 skinless chicken breasts
- 8 to 10 cups homemade chicken bone broth reserved from cooking the chicken
- Vegetables
- 1 onion chopped
- 4 cloves garlic minced
- 2 cups diced Mexican style tomatoes home canned or jarred
- 2 cups diced tomatoes with green chiles home canned or jarred
- Fat
- 1 quarter cup olive oil or butter
- Tomato Base
- 2 cups concentrated tomato soup or tomato puree
- Seasoning
- 2 tablespoons ground cumin
- 1 tablespoon chili powder
- 3 tablespoons dried or fresh cilantro
- Salt to taste replacing the bouillon cubes
- Optional Thickness Adjustment
- 1 to 3 cups additional chicken bone broth as needed
- Garnish
- Tortilla chips
- Shredded cheddar cheese
- Half cup chopped fresh cilantro or dried if needed
Instructions
- Cook the chicken in water until fully done. Remove the meat and set aside. Return the bones to the pot and simmer to make bone broth. Strain and reserve 8 to 10 cups.
- In a large soup pot, heat the olive oil or butter over medium heat. Add the chopped onion and minced garlic. Saute until soft and fragrant.
- Add the cooked chicken, diced tomatoes, diced tomatoes with green chiles, tomato soup or puree, cumin, chili powder, cilantro, and chicken bone broth.
- Bring the soup to a boil. Reduce heat and simmer for about 1 hour.
- Add additional bone broth as needed to reach your desired thickness. Season with salt to taste.
- To serve, place tortilla chips in a bowl, top with shredded cheddar cheese, then ladle the hot soup over the top. Sprinkle with cilantro.
- This soup freezes very well for future meals.