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The Moxhaven Kitchen

Fire-Roasted Chicken Tortilla Soup

From the kitchen of Rachel WhiteQuick & Easy

A stoneware bowl of chicken tortilla soup topped with avocado, sour cream, cilantro, lime and tortilla strips
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From the kitchen of Rachel White

Fire-Roasted Chicken Tortilla Soup

  • Makes8 cups
  • Prep5 min
  • Cook25 min

Ingredients

  • 2 medium chicken breasts, frozen or raw
  • 1 carton (32 oz) roasted red pepper & tomato soup
  • 1 can fire-roasted tomatoes
  • 1 can (4 or 7 oz) mild green chilis (optional)
  • 2 teaspoons chili powder
  • 2 teaspoons cumin
  • 1 teaspoon oregano
  • 1 teaspoon kosher salt
  • A couple cracks black pepper
  • 1 teaspoon crystallized lime powder, or 1–2 tablespoons fresh lime juice
  • 1 chicken bouillon cube
  • 1 cup frozen corn
  • 1 can black beans (or any beans), drained & rinsed

Topping ideas

Sour cream or plain Greek yogurt · tortilla chips · crumbled or shredded cheese · avocado

Method

  1. Put everything except the corn, beans, and fresh lime juice in the pressure cooker. (Powdered lime goes in now.)
  2. Cook on high pressure 15 minutes for frozen chicken, or 8 minutes if thawed.
  3. Quick-release, or let it release naturally about 10 minutes and then release the rest.
  4. Lift out the chicken. Stir in the corn and beans to warm through.
  5. Shred the chicken and return it to the pot. Add fresh lime juice if using, then season to taste. If it’s too strong, thin with a little broth, more tomato soup, or water.

Good to know

A packet of taco seasoning can replace the spices. The chilis and canned tomatoes are optional. Stovetop: simmer it all together, adding pre-cooked chicken in the last few minutes. Keeps 3–4 days in the fridge, and freezes well in single portions.

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