Chicken Tortilla Soup
User Reviews
4.5
174 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
40 mins
-
Calories
578 kcal
-
Course
Main Course, Soup, Lunch, Dinner
-
Cuisine
Mexican
Chicken Tortilla Soup
Report
A spicy and comforting Mexican soup loaded with tender cooked chicken, beans, tomatoes, corn, and smokey peppers.
Share:
Ingredients
- 1 tablespoon 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 cloves minced
- 15 oz canned black beans rinsed and drained
- 1 cup frozen corn
- 3 cups low sodium chicken broth
- 1 teaspoon kosher salt
- 1 pound chicken breasts
- 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 oil
- Kosher salt to taste
Add to Shopping List
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
- Substitutes:
- Vegetarian Options:
- To make the soup vegetarian, add another can of red or black beans, 1 cup of diced mushrooms, zucchini, and/or carrots. Pressure Cook for 5 minutes followed by quick release or natural pressure release.
- use taco seasoning instead of paprika when pressure cooking the soup
- substitute chicken with your favorite meat, see vegetarian options below
- skip cheese for a dairy-free tortilla soup
- add sour cream while serving the soup
- substitute pepper jack cheese with your favorite Mexican cheese
Nutrition Information
Show Details
Calories
578kcal
(29%)
Carbohydrates
57g
(19%)
Protein
39g
(78%)
Fat
24g
(37%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
4g
Monounsaturated Fat
11g
Trans Fat
1g
Cholesterol
78mg
(26%)
Sodium
1172mg
(49%)
Potassium
1213mg
(35%)
Fiber
14g
(56%)
Sugar
4g
(8%)
Vitamin A
950IU
(19%)
Vitamin C
20mg
(22%)
Calcium
290mg
(29%)
Iron
4mg
(22%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
4.5
174 reviews
Excellent
Other Recipes
You'll Also Love
