Chef Megan Mitchell

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Chicken Tortilla Soup

Chicken Tortilla Soup


  • 1 1/2 pounds chicken thighs, boneless and skinless
  • 3-4 cups chicken stock, low sodium
  • 1 28-ounce can crushed tomatoes
  • 1 can green chiles
  • 7-9 cilantro stems and leaves
  • 4 green onions, roughly chopped
  • 3 garlic cloves, smashed
  • 2 medium carrots, cut into 2-inch pieces
  • 2 celery stalks, cut into 2-inch pieces
  • 1 jalapeño, stem removed and roughly chopped
  • 2 tbsp. cumin
  • 1 tbsp. chili powder
  • 1 tbsp. dried oregano
  • 2 tsp. kosher salt
  • 1 tsp. black pepper
  • 1 lime
  • FOR TOPPING (optional):
  • Corn tortilla chips, crushed
  • Sliced avocado
  • Fresh cilantro
  • Sour cream
  • Crumbled queso fresco


  1. In the inner pot of an electric pressure cooker add the chicken thighs, 3 cups stock, tomatoes, cilantro, green onions, garlic, carrots, celery, jalapeño, cumin, chili powder, oregano, salt and pepper. Stir together.

  2. Close the lid, lock and set the steam valve to sealing.

  3. Cook on high pressure for 20 minutes, let natural release for 7 minutes and then quick release remaining steam.

  4. Carefully remove the cooked thighs to a bowl and shred with 2 forks.

  5. Using an immersion blender, blend the soup base until smooth. If it looks too thick add the remaining 1 cup of stock. Squeeze in the lime and taste for seasoning, adding more salt or pepper if needed. Add the chicken back into the pot and stir together.

  6. When ready to serve ladle some of the soup into a bowl and top with tortilla chips, avocado, cilantro leaves, sour cream and queso.

    Recipe Courtesy of Megan Mitchell

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