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Chicken Tortilla Soup - Casa M Spice Co

Chicken Tortilla Soup

As always, from our table to yours... #SpiceConfidently #EssenceOfFlavor #ChemistryInTheKitchen #CasaMSpice


For the Chicken:
  • 1 pound chicken thighs, boneless, skinless
  • 1/4 teaspoon salt
  • 1 Tablespoon Casa M Spice Co® Pecking Order®
  • 1 teaspoon olive oil
  • 1/4 cup water or chicken/vegetable broth
Pulling It All Together:
  • 2 Tablespoons olive oil
  • 2 oz bacon, diced
  • 1 onion, diced
  • 2 teaspoons garlic, minced
  • 1 poblano chile, seeded, cut into strips, and diced
  • 1 jalapeño chile, seeded, cut into strips, and diced
  • 2 teaspoons ground cumin
  • 1 Tablespoon Casa M Spice Co® Pecking Order®
  • 2 teaspoon Casa M Spice Co® Chain Reaction®
  • 2 Tablespoons tomato paste
  • 8 cups chicken broth (use the liquid from the chicken from above and supplement)
  • 1 pound pulled chicken (from above)
  • 1/4 cup cilantro leaves, chopped
  • 2 Tablespoons lime juice, freshly squeezed
  • 2 halves juiced lime rind
  • 1 bag tortilla strips/chips
  • avocado and sour cream for garnish


  • 1.

    In a large mixing bowl, add the thighs, the salt, and the Casa M Spice Co® Pecking Order and mix well to season the chicken well.

  • 2.

    Add the olive oil to the bowl of the Instant Pot and set up the Instant Pot to "Sautée" or "Sear", then add the chicken in batches to keep it to one single layer and cook until the chicken thighs are browned. Once all the thighs are browned, return them to the bowl, add the water, and seal the Instant Pot.

  • 3.

    Set the Instant Pot to Pressure Cook for 1 hour and start.

  • 4.

    Allow the Instant Pot to cool down, then using whatever mechanism your Instant Pot has, slowly and carefully release the pressure by venting and then open the Instant Pot.

  • 5.

    Remove the chicken to a mixing bowl and shred. Save the liquid as part of the 8 cups of chicken broth for the soup..

  • 6.

    If you don't have an Instant Pot, this is easy to do in any slow cooker as well, just cook on Slow Cook High for 4 hours.

  • 7.

    In a large spup pot over high heat, add the olive oil and bacon and sautee until the bacon is browned. Add the onions, garlic, and the diced chiles and cook until the onions are translucent.

  • 8.

    Add the cumin and tomato paste and cook for 2-3 minutes, then add the broth and bring to a boil. Reduce to a simmer and cook covered for ten minutes. Turn the heat up to medium-high, add the chicken, and bring back to a simmer, then turn off the heat, remove the pot from the burner, and add the cilantro, lime juice, and two halves of the squeezed lime. Cover and let sit while you get bowls ready.

  • 9.

    Ladle soup into large bowls.

  • 10.

    Garnish the soup with tortilla chips, cubed or sliced avocado, and a scoop of sour cream..

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