We don’t experience too cold of temperatures in Savannah, but last week we sure did. The high was in the 40’s and the lows in the 20’s.
Nothing makes me crave soup more than cold temperatures. And lately we have been on a soup kick in the Hull household.
After making chicken noodle soup a million times and then chili a million times I finally decided to combine the two and make a chicken tortilla soup.
This chicken tortilla soup is not only inexpensive to make, but oh so easy to make too! It takes less then 15 minutes to prepare and only about another hour to cook in a pressure cooker.
I ended up using the same ingredients for chicken noodle soup, chicken broth, chicken, celery and carrots. Then I added in a can of diced tomatoes, jalapeños, tomato paste and spices, chili powder and cumin.
The best part of this recipe is how low maintenance it is. Just requires putting chopped ingredients in the pressure cooker and then letting the pressure cooker do it’s thing. Make more or make less just by adjusting the ingredients!
I also love that it is perfect for anyone because it is gluten free, dairy free and paleo friendly.
I hope you guys enjoy this soup as much as we did.