Chicken Tortilla Soup with Salsa

I love this recipe, use it frequently, easy to make but the broth tastes like it spent hours developing a flavor. I do it in the instant pot, first cook the chicken at high pressure for 10 minutes with the onion and garlic, I used thighs instead of breasts, more flavor and it shreds easier. Once done pressure cooking, I put the IP on saute and throw in the rest of the ingredients. I make my own tortilla strips by frying up the corn tortilla strips, I season with jalapeno salt and lime juice when they're out of the oil. Serve with fresh avocado and the cheese and sour cream. It's a meal that can bring joy for everyone who enjoys a bold and flavorful soup!

Followed NMR's directions in the reviews and this was seriously the best. I used 6 cups of chicken broth, served it with corn chips, wish I had fresh cilantro to top it with because that would have been amazing. I used a medium salsa and still would have added a little cayenne into the recipe. Definitely making again!

This was my first time making chicken tortilla soup. I’ve eaten it at different restaurants but never cared for it but this homemade version is awesome. I used thighs instead of breasts, omitted the corn and added jalapeños & extra onion in its place, and added a tiny sprinkle of cumin seed while sautéing the chicken. Thanks for the really great recipe!

Excellent easy soup to make. I added some chopped green pepper and served with avocado & white rice on the side. Whole family loved it! Should have made a double batch.