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Fusion Cooker Chicken Tortilla Soup

Authentic chicken tortilla soup made in a Fusion Cooker with homemade chicken broth and shredded chicken from the broth. No hassle, no babysitting, no waste. Set and forget for a hearty delicious soup!

5 from 1 reviews

Authentic chicken tortilla soup made in a Fusion Cooker with homemade chicken broth and shredded chicken from the broth.

Ingredients

Scale
  • 2 cups zucchini, diced
  • 2 cups frozen carrots and peas
  • 1/2 cup white onion, diced
  • 1/8 teaspoon Ghost Pepper Hot Sauce or your desired hot sauce (optional)
  • 2 cups shredded chicken

For the soup base:

  • 810 Roma tomatoes or 1 (32-oz) can diced tomatoes
  • 1/2 cup white onion, roughly sliced
  • 1 cup cilantro, firmly packed
  • 3 large cloves garlic
  • 2 cups chicken broth
  • salt to taste

For the topping:

  • 2 cups tortilla chips, crushed and divided (Use corn chips for a gluten-free version)
  • 2 avocados, sliced and divided
  • 1 cup shredded cheddar cheese, divided
  • cilantro for garnishing
  • Lime or lemon wedges for serving

Instructions

  1. Make the soup base by placing tomatoes into a food processor or blender with roughly sliced onion, cilantro and garlic. Add chicken broth and a pinch of salt. Blend until smooth.
  2. Pour the soup base in the waterless pot of a Fusion Cooker, add zucchini, frozen carrots and peas, and onions.
  3. Cover with the glass lid and select the “soup” mode and press “start”.
  4. 10 minutes before the soup is done, the Fusion Cooker will remind you with a series of gentle beeping sound, about an hour. Stir in shredded chicken and hot sauce if using. Let it finish cooking.
  5. Dish. Top with tortilla chips, avocado slices, cheddar cheese, cilantro for each serving. Squeeze a dash of fresh lime or lemon juice. Enjoy!

Notes

Nutrition

Keywords: chicken tortilla soup

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