Chicken Tortilla Soup
User Reviews
4.5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Calories
578 kcal
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Course
Main Course, Soup, Lunch, Dinner
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Cuisine
Mexican
Chicken Tortilla Soup
Description
This Chicken Tortilla Soup uses basic pantry ingredients like chicken breast, black beans, corn, onions, and fire roasted tomatoes cooked under pressure for depth of flavor and quick preparation. Corn tortillas are included inside the soup to add body and subtle corn flavor. After cooking, shredded chicken is mixed back into the broth, enriched with garlic, jalapeño, and seasoning.
Serving with fresh toppings such as chopped cilantro, shredded pepper jack cheese, diced avocado, and lime juice brightens the soup and adds creamy and tangy elements. Baked tortilla chips made from corn tortillas brushed with oil and salt provide a crunchy texture contrast.
This soup brings together a comforting warmth from the chicken broth and smoky-spicy notes from the jalapeño and paprika. The dish can serve as a filling lunch or light dinner and allows for customization in toppings and chili level.
Various substitutions are noted: swapping chicken with other meats, making it vegetarian by adding more beans and vegetables, or omitting cheese for dairy-free options. To make baked tortilla chips, simply cut tortillas into triangles, oil, salt, and bake until crisp.
Ingredients
- 1 tablespoon neutral cooking oil generic cooking oil
- 1 medium yellow onion finely diced
- 4 corn tortillas cut into 1-inch squares
- 1 cup fire roasted tomatoes or fresh tomato diced
- ½ jalapeño minced
- 4 garlic minced, cloves
- 15 oz black beans rinsed and drained, canned
- 1 cup corn frozen
- 3 cups chicken broth low sodium
- 1 teaspoon kosher salt
- 1 pound chicken breast
- 1 teaspoon paprika optional
Garnish
- ¼ teaspoon cayenne pepper optional
- 1 cup cilantro chopped
- 1 cup pepper jack cheese shredded
- 1 avocado diced
- 1 lime
Tortilla chips
- 6 corn tortillas
- 1 tablespoon neutral cooking oil generic cooking oil
- kosher salt to taste
Instructions
- Add oil, onion, tortillas pieces, tomatoes, jalapeño, garlic, beans, and corn to the Instant Pot and give a quick stir. Add chicken breasts, broth, salt, and paprika. Close the Instant Pot with pressure valve to sealing. Pressure Cook for 13 minutes on poultry mode followed by natural pressure release.
- Open the Instant Pot, take out the chicken breasts, and shred them into small pieces with a fork. Add the shredded chicken to the soup. Turn the Instant Pot to saute mode and bring the soup to a boil. Mix well.
- Serve the chicken tortilla soup hot, topped with cilantro, shredded pepper jack cheese, and baked tortilla chips. Add a squeeze of fresh lime while serving.
To make the baked tortilla chips:
- Preheat the oven at 350 F.
- Lightly brush both sides of the remaining tortillas with oil and sprinkle some salt. Cut them into triangular pieces using a pizza cutter.
- Arrange in a single layer on a baking tray and bake for 10-15 minutes, turning them once halfway through. Cool them completely before serving.
Notes
- To make vegetarian, omit chicken and add more beans and vegetables, adjusting pressure cook time accordingly.
- Swap chicken with your preferred meat for different protein options.
- Use taco seasoning instead of paprika to adjust flavor when pressure cooking.
- Skip cheese for a dairy-free version, or add sour cream as a topping when serving.
- Prepare baked tortilla chips by cutting tortillas into triangles, brushing with oil, seasoning with salt, and baking until crispy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 578 kcal
% Daily Value*
| Calories | 578kcal | 29% |
| Carbohydrates | 57g | 19% |
| Protein | 39g | 78% |
| Fat | 24g | 37% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 78mg | 26% |
| Sodium | 1172mg | 49% |
| Potassium | 1213mg | 26% |
| Fiber | 14g | 56% |
| Sugar | 4g | 8% |
| Vitamin A | 950IU | 19% |
| Vitamin C | 20mg | 22% |
| Calcium | 290mg | 29% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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