Wall Family Chicken Tortilla Soup

a meaty, hearty soup that’s easily allergy friendly

this page may contain affiliate links

Want two weeks of dairy free meals, shopping lists, and a restaurant guide done for you? Everyone on my email list by June 14th will get it free! Join the list here.

Ingredients:

• 2-3lbs raw chicken breast, fresh or frozen
• 1 lg can crushed tomatoes
• 3-5 chipotle peppers in adobo sauce
• 4 cups chicken broth
• 1 bag tortilla chips
• Optional: country crock plant cream, Moocho Fiesta Shreds, avocado

Instructions:

1. Place the first four ingredients in the Instant Pot and cook on Normal for 3 minutes with a 10 minute NPR. (For frozen chicken, cook for 8 minutes and let it release for 10.

2. Remove chicken to a stand mixer—or food processor with a plastic blade—and shred the chicken.

3. Return the chicken to the pot and stir.

4. Add Country Crock Plant Cream or dairy free sour cream.

5. Serve with your choice of Moocho cheese, avocado, salsa, etc.

Enjoy!

Want more recipes like this? Follow me on instagram!

Making this dish? Tag me, I’d love to see!