Here we are, 3 weeks into 2017, and I am just now getting around to posting my first recipe for the New Year. Where has the time gone?! Even though I haven't been posting any new recipes, that certainly does not mean I haven't been cooking up a storm.
If you follow me on Instagram (which if you aren't, you should be!) you know that I'm in love with my Gourmia Smartpot 8-in-1 Programmable Multi-Function Pressure Cooker, Steamer, Slow Cooker, Rice Cooker, Cooking Pot. Like...obsessed. While InstantPot is the big rage as far as brand names go, I believe my Gourmia is just as wonderful and actually has more functions in my particular model than most InstantPot models. However, I digress.
I've been trying out anything and everything with my new Gourmia including pork roasts, shredded chicken, beef roast, and surprisingly the one thing I haven't quite nailed down...rice. Go figure. It has been a bit chilly in San Francisco and I've been craving a warm, comforting soup.
Growing up, I have vivid memories of the Tortilla Soup from Burrito Joe's, a local fast casual Mexican restaurant. My mom and I LOVE this soup. One year a Cincinnati cookbook was released that compiled popular recipes from the most well known restaurants throughout the city and the Tortilla Soup was in there! I remember getting that for my mom and we made the soup right away. Luckily my mom still has that cookbook from the early 2000s so I had her email me the recipe.
This tortilla soup is unique because it is creamy thanks to a generous amount of sour cream. While sour cream is delicious, I am trying to get back into a healthy eating pattern following the holidays. I adapted this soup to be friendlier on the diet, added a few of my own flavors AND made it in my new pressure cooker! I've substituted nonfat Greek yogurt for the sour cream, which reduced the fat and adds more protein. You'll also notice that there are no fried tortilla strips on top. I've opted to omit the fried strips and instead I've addded tortilla strips into the soup while it cooks. This makes the soup thicker and still give it that hint of tortilla flavor throughout the soup. I hope you love this soup as much as I do!
(Fear not, if you have yet to get your Smartpot, which I reaalllly recommend you consider purchasing, I have also given you a version of the recipe for stovetop.)
Creamy Chicken Tortilla Soup
Inspried by Burrito Joe's Chicken Tortilla Soup
Prep Time: 10 minutes
Cook Time: 35 minutes Pressure Cooker, 50-60 min Stove Top
Servings: Approx. 9 cups of soup
Ingredients:
- 2/3 cup green bell pepper, diced
- 2/3 cup yellow onion, diced
- 1 jalapeño, diced - you can lessen this amount or omit depending on your desired level of spice!
- 2 tsp garlic, minced
- 1 tbsp olive oil
- 1 tsp black pepper
- 1 tsp dried oregano
- 1 tsp cumin
- 2 tsp dried thyme
- 1 tsp chile powder
- 2 cups chicken broth
- 4 cups crushed canned tomatoes
- 1 lb skinless, boneless chicken breast, cut into 1/2" cubes
- 2 corn tortillas, thinly sliced into strips
- 1 lime, juiced
- 1/2 cup cilantro, chopped
- 1-1/2 cup non-fat Greek yogurt
Directions:
In Pressure Cooker (Smartpot, InstantPot, etc.)
- Using the 'Sauté' function, heat olive oil in pressure cooker and add bell pepper, onion, jalapeño, garlic and spices. Sauté for 3 minutes.
- Turn off the pot, add chicken broth, crushed tomatoes, chicken breast and tortillas. Give this a good stir and secure the pressure cooker lid. Using the 'Manual' function, cook at high pressure for 7 minutes. Note: it takes a few minutes for the pressure to build in the cooker before the timer actually begins.
- Once the high pressure cooking is complete, allow it to naturally release for 15 minutes before flipping the quick release.
- In a small bowl whisk the yogurt with 1 cup of the hot soup. Add this mixture back into the pot and whisk to fully incorporate. Add lime juice and cilantro, giving the soup one more good stir, and serve.
On Stove Top
- In a large pot over medium high heat, heat olive oil and add bell pepper, onion, jalapeño, garlic and spices. Sauté for 3 minutes.
- Add chicken broth and bring to a boil over high heat. Reduce heat and simmer for 15 minutes.
- Add crushed tomatoes and tortillas, simmer for another 15 minutes.
- Add chicken breast and continue to simmer for another 10 minutes or until the chicken is cooked through.
- In a small bowl whisk the yogurt with 1 cup of the hot soup. Add this mixture back into the pot and whisk to fully incorporate. Add lime juice and cilantro, giving the soup one more good stir, and serve.
Nutritional Information (1 cup soup):
136 calories - 15 g Protein, 14 g Carbohydrates, 2.5 g Fat