Chicken & Rice Tortilla Soup
A quick and cozy tortilla soup with a silky broth, tender shredded chicken, and plenty of customizable toppings.
Servings 4 servings (main course) / 6 servings (appetizer)
Ingredients
- 2 medium carrots roughly chopped
- 1 large yellow onion roughly chopped
- 1 red bell pepper roughly chopped
- 1 jalapeño some seeds removed depending on spice preference, roughly chopped
- 4 garlic cloves peeled
- 1 tsp smoked paprika
- 1 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp dried oregano
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp kosher salt plus more to taste
- 2 bay leaves
- 2 small corn tortillas roughly chopped
- 1 (28 oz) can fire-roasted crushed tomatoes
- 2-3 boneless, skinless chicken breasts
- 4 cups chicken broth
- Juice from ½ lime
For serving:
- 2 cups cooked rice
- Crushed tortilla chips/strips
- Diced avocado
- Mexican crema or sour cream
- Torn cilantro
- Lime wedges
- Fresh cracked black pepper
Instructions
- Add the carrots, onion, red bell pepper, jalapeño, garlic, and corn tortillas to the pressure cooker.
- Pour in the crushed tomatoes, place the chicken breasts on top of the veggies, then add the chicken broth and the seasonings—smoked paprika, chili powder, cumin, oregano, garlic powder, onion powder, salt, and bay leaves.
- Secure the lid and pressure cook on high for 10 minutes. Allow a natural release of the steam for about 10 minutes, then carefully use the quick release button to release any remaining pressure.
- Remove the chicken breasts and bay leaves from the pot. Discard the bay leaves and set the chicken aside.
- Blend the soup until very smooth, either with an immersion blender directly in the pressure cooker or by carefully transferring to a blender and blending until smooth. If using a conventional blender, make sure the lid is vented so the heat can escape.
- Stir in the lime juice, then taste and add salt if needed.
- Shred the chicken and stir it back into the soup. Let it warm through for a minute or two if needed.
- Add cooked rice to each bowl and ladle the tortilla soup over top. Finish with crushed tortilla chips, avocado, crema, cilantro, fresh lime wedges, and black pepper.
Notes
Full instructions for making this recipe in a slow cooker or on the stovetop can be found in the body of this post!