Nee’s Chicken Tortilla Soup



This is the best Chicken Tortilla Soup ever and it basically was by trial and error that I found it.  I can’t remember where I got the original recipe, but I have changed and added so much to it that it is now my recipe.  We put a low carb tortilla in the bottom of the bowl and put the soup on top.  Since my son doesn’t like soup, he picks out the chicken and puts it on the tortilla.  I hope you enjoy it as much as we do.

Nee’s Chicken Tortilla Soup:

2-4 boneless chicken breasts

Olive Oil

1 cup diced onion

1 Tbs minced garlic in a jar

1/4 cup diced green bell peppers (or 1/2 cup and don’t put in the red pepper)

1/4 cup diced red bell peppers

1 can diced green chilis

1 can Rotel tomatoes and chilies

2 – 14 oz can crushed fire roasted tomatoes

1 can or jar of tomato sauce

4 cups chicken broth or water + 1/3 cup water

3 Tbs Tomato Paste

2 Tbsp sugar or sweetener of your choice equal to 2 Tbs of sugar

1/2 tsp garlic powder

1/2 tsp garlic salt

1 tsp salt

3 tsp cumin

3 tsp chili powder

Set pressure cooker on to high or cook and put some olive oil in the bottom of the pan.  Stir fry the cut up chicken in the bottom of the pan for a few minutes.  Add all the other ingredients.  Put the lid on, seal, and cook for 20 minutes.  Leave the pressure release naturally.  Makes a lot and you can serve for a couple days or freeze.  Some other pictures of the process:


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