Soup is the perfect comfort food, and this chicken tortilla soup is no exception. It's hearty, flavorful, and warming, perfect for a cold winter night. Plus, it's easy to make and can be tailored to your own taste. So if you're looking for a new soup recipe to try out, look no further than this chicken tortilla soup!
Mince one-half of the white onions, the garlic, and the serrano peppers. You can use a small food processor for this.
Add a tablespoon of oil to a dutch oven or large soup pan. Set the heat to medium-high heat. Sauté the onion and peppers in the oil for 3 to 5 minutes.
Add the canned tomatoes or tomato sauce, the chicken broth, and 3 to 4 of the canned chipotle peppers. I sometimes add more because I love these peppers' spicy, smokey flavor. Use an immersion blender to puree everything so that it is smooth and the chipotle peppers are incorporated.
Add the shredded chicken. Serve will all of your favorite toppings.
Cut the tortillas in half and then cut each half into thin strips.
Air Fried Tortilla Strips. Spray them with olive oil spray and air fry at 375℉ for 4 minutes.
Deep-FryTortilla Strips. Heat about a quarter cup of oil in a small pan over medium heat. Add a handful of tortilla strips to the oil and deep fry them until they are a light golden brown. Remove the tortilla strips from the oil with a slotted spoon and set them on a paper towel to cool.
Instant Pot Chicken Tortilla Soup
Set the pot to sauté and a tablespoon of oil. Sauté the onions, garlic, and peppers for 3 to 5 minutes.
Add 2 large chicken breasts (boneless or bone-in) and 4 cups of chicken broth to your instant pot. Seal and set the pot to Manual pressure for 10 minutes. Natural release for 5 minutes, and then vent the pot.
Remove the chicken breasts and set them on a cutting board to cool while making the rest of the soup.
Add the tomatoes and the chipotle peppers to the broth. Use an immersion blender to puree the soup. Set the pot again to sauté, and then bring it to a simmer.
Meanwhile, shred the chicken and add it back to the pot. Keep the soup warm while you are making the tortilla strips.