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Chicken Tortilla Soup (Instant Pot, Slow Cooker and Stove-Top)

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Healthy Chicken Tortilla Soup for the perfect weeknight meal that can easily be made in your instant pot, slow cooker or even right on the stove!

Healthy Chicken Tortilla Soup for the perfect weeknight meal that can easily be made in your instant pot, slow cooker or even right on the stove!

Note: This Chicken Tortilla Soup first appeared on March 7, 2011 and was the very first recipe on my blog!  It has been updated with bright new photos, but it is still the same delicious EASY recipe!

YES you read that correctly, this was the first recipe I ever made for the blog almost 9 years ago!  This chicken tortilla soup is a recipe my whole family has made for years and is one I love making when having friends over because it is such a crowdpleaser!  The flavors are incredible, it really is so easy to throw together and the best part is it’s a light and heathy dish so you don’t have to feel guilty about indulging because this recipe makes a TON!

You can actually make this on your stove top or in an Instant Pot (THIS ONE is my favorite!) if you’re running short on time OR feel free to let this simmer all day in your slow cooker!  When making this on the stove top, I love to use rotisserie chicken because it just keeps things really simple, especially during those busy weeknights when you’re trying to cook something in a pinch.  Plus I LOVE the flavor of rotisserie chicken, especially in soups!  If you’re making this in your slow cooker, you can simply throw in your chicken breasts along with the rest of the ingredients, let them cook all day, then just shred the chicken before serving.  Either way you choose to make this recipe, it’s guaranteed a winner!

Healthy Chicken Tortilla Soup for the perfect weeknight meal that can easily be made in your instant pot, slow cooker or even right on the stove!

This soup really is the perfect comfort food and even though we’re getting into the heart of summer, this recipe is truly perfect year round!  I like to top my soup with fresh cilantro, sliced avocado and some crunchy tortilla strips while my hubby prefers a dollop of sour cream and shredded cheese.  Remember you can also adapt this recipe to your liking such as throwing in some chopped jalapeño to add more spice!   Have a bunch left over?  No worries, this soup freezes perfectly!  It will last up to 2 months in your freezer and 4 days in the fridge.

If you enjoyed this recipe, make sure to also check out my chicken fajita quinoa soup and my chipotle chicken tortilla soup!  All great recipes with tons of flavor!

Chicken Tortilla Soup

 

  • 1 Tbsp olive oil (if using Instant Pot or stove top)
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 (28 oz) can diced tomatoes
  • 4 cups low sodium chicken broth
  • 1 (10 oz) can enchilada sauce (I used hot to give it a kick)
  • 1 (4.5 oz) can chopped green chiles
  • 1 Tbsp cumin
  • 1 Tbsp chili powder
  • 1 tsp. salt
  • ¼ tsp. black pepper
  • 1 bay leaf
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 cup fresh or frozen corn
  • 1½ lb. boneless skinless chicken breasts (if using Instant Pot or slow cooker) or 3 cups shredded rotisserie chicken (if using stove top)
  • Juice of 1 lime
  • Toppings (optional): Cilantro, avocado, shredded cheese
  1. To make in your instant pot: Drizzle olive oil in the bowl of your instant pot and turn on the sauté function. Once oil is simmering, sauté the onion for 3 to 4 minutes then add garlic, sautéing an additional minute. Then add the rest of the ingredients (except lime juice) and set the Instant Pot to the soup setting and set timer for 7 minutes. Once cooking is complete, let the instant pot sit for about 12 minutes then release the steam by placing the valve to the venting position. Remove chicken and shred using two forks, then return chicken to the pot and stir in lime juice.
  2. To make in your slow cooker: In a 6-quart slow cooker, add chicken and the rest of the ingredients (except lime juice), cover and place on high for 3 to 4 hours or low 6 to 8 hours. Remove chicken and shred with two forks then add back into the slow cooker along with the lime juice.
  3. To make on your stove top: In a large dutch oven or pot on medium high heat, drizzle oil and sauté onion for 3 to 4 minutes then add garlic, sautéing an additional minute. Add the rest of the ingredients (except for lime juice) and bring to a boil, then cover and simmer for about 30. Add lime juice and any additional toppings you prefer. Enjoy!

Serving Size: 1½ cups • Calories: 268 • Fat: 5.2 g • Saturated Fat: 1.2 g • Carbs: 26.9 g • Fiber: 5.4 g • Protein: 32.5 g • Sugar: 5.4 g • WW Freestyle Points: 1

3.5.3218

Healthy Chicken Tortilla Soup for the perfect weeknight meal that can easily be made in your instant pot, slow cooker or even right on the stove!

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1 Points

Tomato, Cucumber & Chickpea Salad

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This Tomato, Cucumber and Chickpea Salad is a delicious summer staple that is quick, healthy and the perfect side dish with grilled chicken, fish or steak!

This Tomato, Cucumber and Chickpea Salad is a delicious summer staple that is quick, healthy and the perfect side dish with grilled chicken, fish or steak!

Note: This Tomato, Cucumber and Chickpea Salad first appeared on the blog on March, 9 2013 and is such a FAVORITE that I wanted to update it with bright new photos!

I am ALL about tomatoes in the summer and this tomato, cucumber and chickpea salad is one of my favorites for summer entertaining!  I literally make this almost every time we have people over to grill out at our house because it’s always such a big hit.  Not only does it look so pretty and vibrant when serving, but it also tastes amazing!  All you need are a few simple ingredients and 5 minutes to throw this together so it’s a quick and easy side dish when you don’t have a lot of time.

There’s nothing more refreshing on a hot day then crisp cold veggies and you can feel good about eating this because it’s such a healthy option!

This Tomato, Cucumber and Chickpea Salad is a delicious summer staple that is quick, healthy and the perfect side dish with grilled chicken, fish or steak!

I usually like to make this salad about 30 minutes (or an hour) before serving as that gives the veggies enough time to really marinate, but won’t allow them to get soggy.  I love my cucumbers and tomatoes nice and crisp!  All the veggies are then tossed together with a delicious lemon herb vinaigrette which gives this salad such a fresh taste.

I also love how versatile this salad is!  You can add in more veggies like broccoli or corn, throw in some cooked pasta or even add some mozzarella or feta cheese!  You can also sub in different kinds of fresh herbs.  I used parsley in this recipe, but you could use basil, thyme or even mint!

This Tomato, Cucumber and Chickpea Salad is a delicious summer staple that is quick, healthy and the perfect side dish with grilled chicken, fish or steak!

Tomato, Cucumber & Chickpea Salad

 

  • 2 cups cherry tomatoes, halved
  • 2 cups cucumber, diced
  • 1 (15 oz) can chickpeas, drained and rinsed
  • ½ red onion, diced
  • 1 green bell pepper, diced
  • ¼ cup fresh parsley, chopped
  • Salt and pepper, to taste
  • 2 Tbsp olive oil
  • 2 Tbsp fresh lemon juice
  • 1 Tbsp red wine vinegar
  • 1 tsp cumin
  • 2 cloves garlic, minced
  1. In a large bowl, combine tomatoes, cucumber, chickpeas, red onion and bell pepper; set aside.
  2. In a smaller bowl, whisk together all the ingredients for the dressing and toss together with the salad. Mix in fresh parsley and season with salt and pepper as needed. Enjoy!

Serving Size: 1 heaping cup • Calories: 160 • Fat: 5.6 g • Saturated Fat: 0.8 g • Carbs: 23.3 g • Fiber: 5 g • Protein: 5 g • Sugars: 3.4 g • WW Freestyle Points: 1

3.5.3218

 

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