Description
Authentic chicken tortilla soup made in a Fusion Cooker with homemade chicken broth and shredded chicken from the broth.
Ingredients
Units
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:
- 8–10 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
- 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.
- Pour the soup base in the waterless pot of a Fusion Cooker, add zucchini, frozen carrots and peas, and onions.
- Cover with the glass lid and select the “soup” mode and press “start”.
- 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.
- Dish. Top with tortilla chips, avocado slices, cheddar cheese, cilantro for each serving. Squeeze a dash of fresh lime or lemon juice. Enjoy!
Nutrition
- Serving Size: 1
- Calories: 562
- Sugar: 12.5g
- Sodium: 714mg
- Fat: 32.7g
- Saturated Fat: 11g
- Carbohydrates: 35.3g
- Fiber: 13.2g
- Protein: 36.2g
- Cholesterol: 84mg
Keywords: chicken tortilla soup