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When I was in Mexico, I ate Chicken Tortilla Soup more than once. In fact, I love the stuff so much that I didn’t even care that it was 95 degrees outside!
The thing about Chicken Tortilla soup is that, like Pasta Fagioli, it’s very different depending on the person who makes it. Some are super tomatoey while others are more chicken soup based. Some also like to incorporate beans and corn (but I didn’t use those in mine – I’ll save that for chili).
I decided to balance mine out by making it more chicken-packed with a hint of tomato but also adding a light touch of creaminess to the mix.
The soup couldn’t be easier to make thanks to the Instant Pot, is delightfully zesty in flavor, on the healthier/lower-sodium side and is truly the Mexican version of the classic Chicken Noodle Soup we all know and love!
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