Chicken Tortilla Soup
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Chicken Tortilla Soup

A quick, no-fuss version of chicken tortilla soup.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Soup
Cuisine: Mexican
Servings: 4 people
Calories: 382

Ingredients

  • 4 cups Chicken broth
  • 3-4 cups Chicken cooked chopped or shredded
  • 2 cups frozen corn
  • 1 15 ounce Tomatoes canned - diced - undrained
  • 1 15 ounce Black beans drained and rinsed
  • 1 4.5 ounce Green chilies canned - diced
  • 1 cup Taco sauce or salsa of your choice
  • 1 cup Onion diced
  • ½ teaspoon Garlic powder
  • 1 teaspoon Cumin
  • 2 tablespoons taco seasoning

Instructions

  • Start by cutting the chicken into bite-sized pieces.
  • Turn instant pot on sauté setting and add 2 tablespoons olive oil. Once heated, add the chicken and cook, stirring often, for 3 minutes.
  • Turn off instant pot.
  • Add the chicken broth, corn, diced tomatoes, black beans, green chilies, taco sauce, onion, garlic powder, cumin, and taco seasoning to the pot with the chicken. Stir well.
  • Seal the Instant Pot lid and turn the valve to sealing. Pressure cook on high pressure for 6 minutes.
  • Allow the Instant Pot to naturally release for 2 minutes (by leaving it off after it finishes cooking). Then, carefully do a quick pressure release by using a towel or potholder to carefully turn the valve to venting to release the steam and pressure.
  • Crumble a handful of tortilla chips and place in bottom of individual bowls. Ladle soup over chips and garnish with desired toppings.STOVETOP INSTRUCTIONS:
  • If using uncooked chicken, start by heating 2 tablespoons olive oil in a large pot or Dutch oven over medium-high heat. Add diced chicken and cook, stirring regularly, just until chicken is browned (it doesn’t need to be cooked through).
  • Note: If you’re starting with diced, cooked chicken, you can skip the first step and just add the chicken to the Instant Pot with the rest of the ingredients.
  • Add the chicken broth, corn, diced tomatoes, black beans, green chilies, taco sauce, onion, garlic powder, cumin, and taco seasoning to the pot with the chicken. Stir well.
  • Bring to a boil. Once boiling, cover the pot and reduce heat to a low simmer.
  • Let soup simmer for about 20 minutes or until chicken is cooked through.
  • Crumble a handful of tortilla chips and place in bottom of individual bowls. Ladle soup over chips and garnish with desired toppings.

Nutrition

Calories: 382kcal | Carbohydrates: 59g | Protein: 22g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 30mg | Sodium: 1132mg | Potassium: 1246mg | Fiber: 15g | Sugar: 6g | Vitamin A: 1120IU | Vitamin C: 46.8mg | Calcium: 78mg | Iron: 4.6mg