My husband loves to travel. I knew that he had a taste for adventure when we met – actually, that’s a big part of what attracted me to him. We used to travel around the world together, but since having our kids (3 and 1) that’s slowed down quite a bit for both of us.
While he’s away there are days when it would be easy for me to have complete meltdown – especially when the little ones are hungry and I’m tired. That’s why I have a slow cooker – specifically an Instant Pot which is way better than a regular slow cooker.
It does everything – you can pressure cook, slow cook, saute, make rice, soup, chicken and beef – even cake! – in this thing. It’s a lifesaver. I use it every week and when I’m on solo duty with the kids it’s pretty much all I use for meal prep.
This Chicken Tortilla Soup is extremely flavorful and comforting. You can actually make it in a snap using the pressure cook function on the Instant Pot. I personally, do not like pressure cooked chicken. I find that it’s not as tender so I prefer to slow cook this recipe.
I like to add Cilantro Essential Oil at the end for an extra twist. It also supports healthy digestion and detoxification. I make a big pot of this in my Instant Pot and we can get 2 to 3 meals out of it depending on how much the kids eat. My 1 year old can eat grown men under the table. It’s crazy…
Anyway, I hope you enjoy this! Feel free to make it your own!
2 to 4 cloves of garlic minced (I like more garlic, so I do 4)
1 red pepper (seeded and diced)
1 tsp. sea salt
½ tsp. black pepper
5 cups chicken broth
8 oz. fresh salsa
2 cups chopped tomatoes or 1 can diced tomatoes
1, 15- oz can black beans (drained)
2 tsp. chili powder
2 tsp. dried oregano
1 tsp ground cumin
2 lb. boneless (skinless chicken breast)
1 – 2 tbsp. fresh lime juice (optional)
2 to 3 drops Cilantro Essential Oil or fresh chopped cilantro
Other toppings of choice:
Sour cream (or coconut kefir if you’re dairy free)
Crispy tortilla strips
Instant Pot Users:
Press the Saute button the instant pot. Once it says “Hot” add the coconut oil and cook the onion, garlic and red pepper until soft.
Non-Instant Pot Users:
Heat a pan over medium heat and add the coconut oil. Saute the onion, garlic and red pepper until soft.
Add the seasonings, chicken broth, fresh salsa, beans and chicken to the Instant Pot or your slow cooker. You will add the chicken as a whole.
Stir everything so that the chicken is nicely coated with the seasonings.
Cook on low for 4 to 6 hours. I find that 4 hours on low in the Instant Pot is just right.
After the allotted time, remove the chicken using a slotted spoon and shred. I LOVE this video on how to shred chicken fast. Saves me lots of time.
Add the drops of Cilantro Essential Oil (if using) and stir.
To serve, add the chicken to a serving bowl. Ladle a few spoonfuls of soup over the chicken. Add the crispy tortillas (recipe below), chopped cilantro and other toppings if desired. My favorite additions are avocado and a scoop of coconut kefir which I use as sour cream.
Using kitchen scissors, cut the tortillas or rice wraps into long, thin strips – then cut those strips into about 4-inch long pieces.
Heat the oil in the skillet over medium high heat.
Add the tortilla strips and stir every few minutes so that they brown evenly on all sides.
Sprinkle with sea salt and remove from the pan.
Add to your soup for extra crunch and tastiness.
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